Korean Stir Fried Fish Cakes (Odaeng)

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

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. Slice fishcake in half lengthwise, then slice each half into about 1/2 inch by 3 inch strips.
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. Serve warm as a snack, or chill and serve as part of a ban chan array.

cakes, onion, red bell pepper, carrots, sesame, fry sauce, soy sauce, korean red pepper, light brown sugar, rice wine, garlic, green onions, ginger, sesame oil

Taken from www.food.com/recipe/korean-stir-fried-fish-cakes-odaeng-371320 (may not work)