Mild Soon-dae Bokkeum (Stir-fried Sausage): A Gentle Sausage Dish for the Whole Family
How to Make Mild Soon-dae Bokkeum | Simple and Delicious Korean Sausage Recipe
Contemplating lunch ideas after breakfast, my mother mentioned she’d like some soon-dae (Korean blood sausage) for the first time in a while. Soon-dae! When I think of soon-dae dishes, stir-fried soon-dae (Soon-dae Bokkeum) comes to mind first. However, my mother can’t handle spicy food well, so I decided to make a mild version, called Baek Soon-dae Bokkeum. Honestly, I don’t eat very spicy food myself, but I’m confident I can handle it better than my mother. She tends to find even mildly spiced dishes too hot. This Baek Soon-dae Bokkeum is a Korean sausage dish tailored for my mother, who can’t eat spicy food well. Since I also don’t eat or particularly enjoy spicy food, I prefer the mild Baek Soon-dae Bokkeum over the spicy version. It’s incredibly simple to make. You might wonder why I can confidently say it’s easy to make. Let me reveal the secret to making this delicious dish effortlessly right now.
Main Ingredients- 500g Soon-dae (Korean sausage)
- 10 perilla leaves (깻잎)
- 1 onion
- 1 Korean green chili pepper (optional, adjust for spice)
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 1/2 stalk green onion
- 1/5 small cabbage
- 3 Tbsp perilla seed powder (for finishing)
Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 2 Tbsp perilla seed powder (for seasoning)
- 1/2 Tbsp minced garlic
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 2 Tbsp perilla seed powder (for seasoning)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the onion into 1cm thick pieces. Cut the green onion in half lengthwise, then into 5cm sections. Finely chop the Korean green chili pepper into 0.3cm thick rounds. (You can add more chili pepper for extra heat or omit it entirely if you prefer it very mild.)
Step 2
Remove the seeds from the bell peppers and slice them into 0.5cm thick strips. Using different colored bell peppers will make the dish visually appealing. (If you have carrots, you can slice them into 0.3cm thick half-moon shapes and add them. Carrots are not in the original recipe but can enhance the color and texture.)
Step 3
Chop the cabbage into rough, large pieces. Wash the perilla leaves thoroughly under running water and then chop them coarsely as well. Perilla leaves add aroma at the end, so avoid chopping them too finely.
Step 4
Cut the soon-dae into bite-sized pieces, about 2cm in length. Cutting them too small might cause them to break apart during stir-frying, so aim for a moderate size.
Step 5
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the sliced green onion and onion and stir-fry until fragrant. The sweetness and aroma of the green onion and onion will infuse into the oil, enhancing the dish’s flavor.
Step 6
Once the green onion and onion begin to turn translucent and release their aromatic scent, add the sliced soon-dae to the pan. Stir-fry together, making sure to mix occasionally to prevent the soon-dae from sticking to the pan.
Step 7
When the soon-dae is about halfway cooked and its surface starts to firm up slightly, add the prepared yellow and red bell peppers and cabbage. Stir-fry together over medium-high heat to prevent the vegetables from becoming too soft and mushy.
Step 8
Once all the ingredients are well combined and cooked, add the coarsely chopped perilla leaves and 3 tablespoons of perilla seed powder. Gently toss everything together for a short time until just combined. The fragrant perilla leaves and the nutty perilla seed powder will add a rich depth of flavor.
Step 9
Finally, taste the dish and adjust the seasoning with salt or pepper if needed. (You can also add a little soy sauce or oyster sauce for extra umami, according to your preference.) Transfer the finished Baek Soon-dae Bokkeum to a serving plate, sprinkle with toasted sesame seeds, and enjoy your delicious meal!
