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

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.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: About 2 ounces.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Amount Per Serving

Calories 89.63

Calories From Fat (23%) 20.51

Calories From Protein (37%) 32.93

Calories From Carbohydrates (40%) 36.19

Calories From Alcohol (0%) 0

% Daily Value

Total Fat 2.29g 4%

Saturated Fat 0.34g 2%

Monounsaturated Fat 0.54g

Polyunsaturated Fat 1.2g

Trans Fatty Acids 0.01g

Cholesterol 24.27mg 8%

Sodium 125.83mg 5%

Potassium 215.26mg 6%

Total Carbohydrates 8.92g 3%

Fiber 0.72g 3%

Sugar 1.87g

Sugar Alcohols 0g

Net Carbohydrates 8.2g

Protein 7.96g 16%

Vitamin A 939.03IU 19%

Vitamin C 9.92mg 17%

Calcium 32.34mg 3%

Iron 0.71mg 4%

Vitamin E 0.26mg 3%

Vitamin D 0IU 0%

Thiamin 0.1mg 6%

Riboflavin 0.11mg 7%

Niacin 1.71mg 9%

Vitamin B6 0.16mg 8%

Folate 22.21mcg 6%

Vitamin B12 0.98mcg 16%

Pantothenic Acid 0.19mg 2%

Vitamin K 14.28mcg 18%

Phosphorus 96.23mg 10%

Magnesium 30.62mg 8%

Zinc 0.3mg 2%

Copper 0.06mg 3%

Manganese 0.12mg 6%

Selenium 15.24mcg 22%

Alcohol 0g

Caffeine 0mg

Water 48.05g 0%

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