MEMBER RECIPE
Odaeng (Korean Sweet Fishcake) Recipe
By hannaone
Difficulty: Easy |
Total Time:
15 minutes
|
Active Time:
|
Popular as either a snack or part of a ban chan array.
Note: 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.
INGREDIENTS
- 2 sheets flat Korean fish cake
- 1 small onion
- 1 small carrot
- blended sesame/soy bean oil (or 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 inch knob of fresh ginger
- 1 teaspoon Sesame oil
INSTRUCTIONS
- 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. - Slice fishcake in half lengthwise, then slice each half into about 1/2 inch by 3 inch strips.
- Thin slice carrot and onion.
- Cooking–
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.
Member recipes are not tested by the CHOW food team.
You can find the fish cake sheets at nearly any Korean market and many other Asian markets. They are typically in the refrigerated or freezer section.
where can u find the fish cake sheets?
Glad she likes it. In my former restaurant this was THE favorite with our young customers.
A HUGE thumbs up from my daughter. "It's tastes just like at the restaurant!" From her that's a serious compliment. Really, it's quite good and very easy to make. It even went to school in the lunchbox yesterday. I wonder what the other kids had to say about that.