Korean Stir Fried Fish Cakes (Odaeng)

Ingredients

• 4 sheets flat korean fish cakes
• 1 small onion, sliced
• 1 red bell pepper, thinly sliced
• 2 carrots, julliened
• 2 teaspoons sesame, soy bean oil blend (or vegetable cooking oil)

Stir Fry sauce

• 1 tablespoon soy sauce
• 2 tablespoons korean red pepper paste (Gochujang)
• 2 tablespoons light brown sugar
• 1 teaspoon rice wine
• 1 fresh garlic clove, minced
• 2 green onions, sliced
• 1/4 inch piece ginger, chopped
• 1 teaspoon sesame oil

Directions

1. 1

   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.

2. 2

   Slice fishcake in half lengthwise, then slice each half into about 1/2 inch by 3 inch strips.

3. 3

   Add pepper, carrot, onion and stir fry for three to four minutes. Then add sliced fishcake and sauce, stir fry for 1 to 2 minutes.

4. 4

   Serve warm as a snack, or chill and serve as part of a ban chan array.