Korean Recipe for Spicy Odeng – Seasoned Fried Fishcake

양념 오뎅
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

Product
Visual
Where to Buy

Savory Choice Liquid Beef Broth Concentrate 5.1 Ounce Box (Pack of 2)

Ziyad Sesame Extra Virgin Oil, 26 Ounce

Kadoya 100% Pure Sesame Oil 5.5 oz

Umeken Takumi

Gochugaru Organic, USDA Certified Organic Red Hot Chili Pepper Flakes, Korean Sun-Dried 10.6 oz

Hak's Paks One Pot Cooking Sauces, Korean BBQ, 6 Count

Ingredients

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)

Procedure

Mix Sauce

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.

Prepare Fishcake

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.

Cooking

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.