Korean Stir Fried Fish Cakes (Odaeng) - cooking recipe

Ingredients

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

Preparation

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