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.
This recipe is a spicy version of Odaeng, and works well with any flat sheet style of fishcake, however the very thin fishcake sold in rolls is best. These are available in the refrigerated section of most larger and some smaller Asian stores.
Recipe Type: Ban Chan, Korean, Seafood, Side Dish, Snack
2 Sheets flat Korean fish cake
1 small onion
1 small carrot
1 each fresh red chile pepper
2 each green or spring onion
1 each hot green pepper
blended sesame/soy bean oil (vegetable cooking oil)
Stir Fry sauce:
1 tablespoon Soy sauce
1 tablespoon water
2 teaspoons fine ground gochugaru (Korean ground red chili pepper)
½ tablespoon light brown sugar**
1 teaspoon Refined rice wine
3 cloves 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 small mixing bowl and mix well.
Slice fishcake in half lengthwise, then cut into triangles with a base of about 2 ½ inches.
Wash carrot and onion in cold water, then thin slice.
Remove stem and slice peppers in half from top to bottom, then thin slice each half also from top to bottom
Trim top and bottom of green/spring onion, then slice in 1½ inch pieces.
Pre-heat wok or stir fry pan over high heat, add cooking oil then quickly add carrot, onion, peppers, and sauce, and stir fry for two to three minutes. Add sliced fishcake green onion, and stir fry for 1 to 2 minutes.
Serve warm as a snack, or chill and serve as part of a ban chan array.