Sweet, savory, and simply, addictively, delicious, Odeng was the number one favorite side dish served at my former restaurant. Customers would often purchase quart and half gallon sized containers of it to take home.
There are many different types of fishcake. This recipe works well with any flat sheet style of fishcake, however the roughly 6 inch by 9 inch by ¼ inch with the medium to dark brown “skin” and off white center is best.
Recipe Type: Ban Chan, Korean, Seafood, Side Dish, Snack
2 Sheets flat Korean fish cake
1 small onion
1 small carrot
blended sesame/soy bean oil (vegetable cooking oil)
Stir Fry sauce:
1 tablespoon Soy sauce
1 tablespoon light brown sugar**
1 teaspoon Refined rice wine
2 cloves fresh garlic
¼ ounce fresh ginger
1 teaspoon Sesame oil
** (May substitute sugar, honey, or corn syrup)
Put garlic, ginger, and soy sauce in blender, and blend into a smooth liquid. Put all sauce ingredients into a smal mixing bowl and mix well.
Slice fishcake in half lengthwise, then slice each half into about 1/2 inch by 3 inch strips.
Thin slice carrot and onion.
Pre-heat wok or stir fry pan over high heat, add cooking oil, then add sliced fishcake and stir fry for 1 to 2 minutes.
Add carrot, onion, and sauce, and stir fry for three to four minutes.
Serve warm as a snack, or chill and serve as part of a ban chan array.