Aug 5th - Korean Fish Cake Bell Pepper Stirfry - 오뎅 볶음 - Odeng Bokkum

Gochu - Korean Peppers

Korean Gochus are not always spicy.  Actually, the crunchy ones you may see raw on the table for dipping in Gochujang (Chili Paste) are as mild as Bell Peppers.  My mom grows them by the bushel in her backyard and spends the summer giving them to her friends.  The non-spicy ones do not preserve well since they are best enjoyed crunchy and as well, mom does not see the value in preserving peppers without heat.  If you know which you planted, then you're safe.  Mom plants both.  When you buy them in the supermarket, even a Korean one, you never know until it's too late.  These above are from the HMart on Robson.  Yeah, they're like fire from the tip!

So since I wanted to use these to do the Fish Cake (Odeng) I decided I need to offset the heat with Bell Pepper so I used a Red Bell Pepper we had bought at he Nelson Street Farmer's Market on the weekend.  I have made this dish before so the link HERE is still applicable for the sauce but I used Asparagus last time because it was in high season at the time.  I tend to like the vegetables a bit aldente so you can stew the dish as long as you like.  The sauce is approximately the taste I like.  It is not an exactly science and you can make it saltier or sweeter, or less, as you prefer. 

Korean Fish Cake and Bell Pepper and Gochu Stirfry

Korean Fish Cake Bell Pepper Stir Fry  (오뎅 볶음 - Odeng Bokkum)

(Serves 2)

150-200 Fish Cake (Thawed if frozen. You can buy these in any Korean market.)
5 Gochu, chopped, seeded
1 Red Bell Pepper, chopped
1/2 Onion, chopped
1-2 Cloves Garlic
1 inch Fresh Ginger, julienned, (mom my mash or grate it but I like chunks)
1-2 T Peanut Oil or Canola Oil

Sauce
1/4c-1/2 c Low Sodium Soy Sauce
2 T Brown Sugar
2 cloved Garlic
2 t Sesame Oil
1 t Chili Soy (optional)
2 t Black Bean Sauce or Oyster Sauce (for the tang)
1 - 3 T Water (optional)

Whisk all the ingredients for the sauce, except the water, thoroughly and set aside.

1 t toasted Sesame Seeds (garnish)
1 Green Onion or Chives, sliced (garnish)

Turn the fan on high. In a large wok, heat 1 T of Peanut Oil on Medium High. You need a drop of water to dance and take at least 1-2 seconds to evaporate. If it is vaporized instantly, it is too hot for this purpose. Well, this is mainly because I do not have great woking technique because I multitask and wander off to open Wine. Sautee the Onions, Pepper and the Gochus for 2 minutes until softened.

Add a teaspoon more oil if the bottom of the wok looks dry. Add the Fish Cake. You want it to brown and carmelise slightly. 2-3 minutes. Keep it moving.

Add the Sauce mixture. Important to keep it moving here. You want to coat all the veg and fish and do not want the sauce to carmelise and boil too fast at the bottom of the pan. Add the water as needed if it thickens too fast. Turn down the heat if it does. You want the Garlic and Ginger cooked but not burned. 2 minutes.

Serve over rice. Garnish with Sesame Seeds and Chopped Green Onion.

If you prefer, you can use Corn Syrup instead of Brown Sugar.  I think it adds more depth of flavour with the dark sugar.  Over the years, mom's use of Corn Syrup is virtually negligible.