Odaeng (Korean Sweet Fishcake) Recipe hannaone

• 2 sheets flat Korean fish cake
• 1 small onion
• 1 small carrot
• blended sesame/soy bean oil (or vegetable cooking oil)
• 1 tablespoon Soy sauce
• 1 tablespoon light brown sugar
• 1 teaspoon Refined rice wine
• 2 cloves fresh garlic
• 1/4 inch knob of fresh ginger
• 1 teaspoon Sesame oil

1. Mix Sauce Put garlic, ginger, and soy sauce in blender, and blend into a smooth liquid.
2. Put all sauce ingredients into a small mixing bowl and mix well.
3. Slice fishcake in half lengthwise, then slice each half into about 1/2 inch by 3 inch strips.
4. Thin slice carrot and onion.
5. 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.
6. Add carrot, onion, and sauce, and stir fry for three to four minutes.
7. Serve warm as a snack, or chill and serve as part of a ban chan array.

cake, onion, carrot, blended sesamesoy bean oil, soy sauce, light brown sugar, rice wine, garlic, ginger, sesame oil

Taken from www.chowhound.com/recipes/odaeng-korean-sweet-fishcake-11583 (may not work)