Odaeng (오댕), aka fishcake sidedish

Our family loves Korean food. Sometimes it amazes me to think that this time four years ago, I’d probably only eaten Korean food once and had never made Korean food at home. It’s such a staple for us now that it’s crazy to think it hasn’t always been there.

Anyway, this recipe is for one of our son’s favorite side dishes. It’s 오댕 (odaeng), which is fish cake. I found this recipe at http://www.hannaone.com/Recipe/fishcake.html.

3-4 sheets flat Korean fish cake
1 small carrot
1 small onion
Cooking oil

Stir-fry sauce:
1 Tbsp. sugar (can use brown sugar or honey)
1 Tbsp. soy sauce
2 cloves minced garlic
1/4 oz. fresh ginger
1 tsp. sesame oil
1 tsp. rice wine (optional)

Cut fish cake in strips; thinly slice carrot and onion. Mix the sauce ingredients together until well blended. Preheat your pan or wok, add cooking oil, then add fish cake slices and stir fry for a few minutes, allowing the strips to brown slightly. Add carrot and onion and stir fry for 3-4 minutes until tender. Add sauce and cook another 3-4 minutes. Makes 4-6 servings.


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