This may be my favorite Korean dish. Seriously. It's like the perfection of the cuisine. Spicy. Salty. Sweet. Umami. I could eat this with just a bowl of rice. And this is supposedly a side dish. Not anymore.
Odeng Bokkeum (Korean Spicy Fish Cake)
Adapted from My Hometown Restaurant, Ft. Hood, TX
3 pieces fried fish cake (approximately 3x6-inches each)
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon granulated sugar
¼ teaspoon Accent powder (MSG) (optional)
1 teaspoon red pepper powder (gochugaru)
3 green onions, sliced thinly on the bias
1 serrano pepper, seeded and thinly sliced
1 tablespoon soy sauce
Sesame seeds, for garnish
Cut the fish cakes into thin strips. Heat the sesame oil and garlic in a frying pan or wok. Add the fish cake strips and fry for 2 to 3 minutes before sprinkling with the sugar, Accent powder, and red pepper powder. Add the green onions, serrano pepper, and soy sauce; sauté for 2 more minutes. Sprinkle sesame seeds on top, if desired. Serve warm or cold.
Makes 4 servings
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