Tuesday, December 20, 2011

Fishcake Side dish

There's also an updated version of this recipe, if you're interested in prettier, newer photos.

Odeng (Korean fish cake) is super versatile and we always have a few packets in our freezer at home. We use it to make soup, as the protein in ddukbokki (which I'll have to do a post on soon), and as a quick and easy side dish on days we don't have much banchan (side dishes) to eat with our rice.

1/2 sweet onion, chopped
2 Korean long hot peppers, roughly chopped
3 cloves of garlic, crushed
1 cup roughly chopped up Korean fishcake (the packages I usually buy have 4 or 5 index card-sized pieces so I'll just use that whole package)
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon water
1 tablespoon sugar
1/4 teaspoon Korean hot pepper flake

Start with the onion, pepper, and garlic in a hot pan with a tablespoon of vegetable oil. Once the vegetables are soft, add in the fishcake and stir fry for a few minutes until the fishcakes get a bit of color.
Mix together the soy sauce, water, hot pepper flakes, and sugar.

Pour over the fishcakes and vegetables.
 Toss, cook until the sauce is all soaked in and then serve.

So easy, right?

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