Korean Stir Fried Fish Cakes (Odaeng)

• sheets flat korean fish cakes4
• small onion, sliced↗1
• red bell pepper, thinly sliced↗1
• carrots, julliened↗2
• teaspoons sesame, soy bean oil blend (or vegetable cooking oil)↗2
• Stir Fry sauce
• tablespoon soy sauce↗1
• tablespoons korean red pepper paste (Gochujang)2
• tablespoons light brown sugar↗2
• teaspoon rice wine↗1
• fresh garlic clove, minced↗1
• green onions, sliced↗2
• inch piece ginger, chopped1⁄4
• teaspoon sesame oil↗1

Step-by-step instructions

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.