HannaOne

오댕
There are many different types of fishcake. 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.

Servings: 10

Ingredients

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.