Odeng is a borrowed word from Japanese (oden); it can also be called eomuk (어묵). This is a simple recipe for banchan that uses fish cakes and adds a bit of Korean spice. You can make this dish with either flat fishcakes or round balls.
1 pkg of round fishcake balls or flat fishcake sheets (odeng 오뎅)
1-2 tbsp of olive oil
2-3 tbsp of soy sauce
1 tbsp of rice wine for cooking (mirin or any other)
1 tbsp of corn syrup (mulyeot 물엿)
1 jalapeno - optional
pinch of hot pepper powder (gochugaru 고추가루) - optional
sesame seeds for garnish
Bring a pot of water to a boil - quickly dunk in the fishcake, remove, then drain.
If you are using the fishcake sheets, cut into bite-sized pieces. Otherwise, if you are using the round fishcake, you can keep in whole.
Heat a frying pan, and add oil and fry odeng, stirring around on medium heat for about 2-3 minutes.
Mix soy sauce, cooking wine and corn syrup. Add it to the odeng and fry until the sauce gets absorbed. Slice jalapeno into thin and long pieces and add (you can also substitute hot pepper powder - gochugaru).
Turn the heat lower, fry for a few more minutes and garnish with sesame seed before serving.