This Man's Cook's Odeng Stir-Fry

• square odeng 4 pieces
• onion 1/2 medium
• carrot 40g
• green onion 1/2 stalk
• chili oil 2 tablespoons
• minced garlic 1 tablespoon
• soy sauce 2 tablespoons
• sugar 1/2 tablespoon
• corn syrup 2 tablespoons
• mirin 2 tablespoons
• beef stock powder 1 teaspoon
• black pepper 1/4 teaspoon
• sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• If you slice the odeng into long, thin strips instead of squares, the seasoning will distribute more evenly during cooking, and the texture will be chewier and more satisfying.
• Using chili oil instead of regular cooking oil adds a distinctive, subtle smoky heat that cuts through the richness of the odeng, giving it a cleaner taste.
• Pre-boiling the sauce before adding the odeng helps eliminate any raw bitterness from the soy sauce and ensures the seasoning adheres smoothly to the surface without sitting on top.