Odaeng was probably the most popular of the Korean ban chan dishes served at my restaurant. People would often get take out odaeng in quart sizes to take to pot luck functions or just to snack on. One longtime (10 years +) customer even claimed that Odaeng cured his child hood asthma!

Ingredients:

2 sheets flat Korean fish cake*
1 small onion
1 small carrot
blended sesame/soy bean oil (vegetable cooking oil)

* 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.

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

** (May substitute sugar, honey, or corn syrup)

Directions

Mix Sauce

Put garlic, ginger, and soy sauce in blender, and blend into a smooth liquid. Put all sauce ingredients into a smal mixing bowl and mix well.

Prepare Fishcake

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.