Baeksundaebokkeum: Recreating the Taste of Sindang-dong Soon-dae Town at Home!
The Authentic Sindang-dong Flavor at Home! Spicy and Sweet ‘Baeksundaebokkeum’ Recipe
Recreate the special taste of Korea’s famous Sindang-dong Soon-dae Town’s Baeksundaebokkeum right in your own kitchen! This dish, featuring chewy sundae and crisp vegetables coated in a delicious spicy and sweet sauce, is an irresistible favorite. Make a hearty and flavorful meal with simple ingredients!
Main Ingredients- 500g Sundae (Korean blood sausage; thaw if frozen)
- 1/4 head Cabbage (cut into large pieces)
- 1/2 Carrot (thinly julienned)
- 1 Scallion (cut diagonally)
- 2 servings Jjolmyeon (chewy noodles; tear into strands)
- 1 Green chili pepper (finely chopped)
- 2 Tbsp Minced garlic
- 10 Perilla leaves (cut into large pieces)
- 1 handful Tteokguk tteok (rice cake for soup; soak in water beforehand)
- 1/2 Onion (julienned)
Special Sauce- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Sugar (adjust to your sweetness preference)
- 1 Tbsp Minced garlic
- 1 Tbsp Mirin (rice wine; for removing gamey odors)
- 1/2 Green chili pepper (finely minced)
- 3 Tbsp Vinegar (adds a refreshing tang)
- 3 Tbsp Roasted soybean powder (for a nutty flavor!)
- Pinch of Black pepper
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Sugar (adjust to your sweetness preference)
- 1 Tbsp Minced garlic
- 1 Tbsp Mirin (rice wine; for removing gamey odors)
- 1/2 Green chili pepper (finely minced)
- 3 Tbsp Vinegar (adds a refreshing tang)
- 3 Tbsp Roasted soybean powder (for a nutty flavor!)
- Pinch of Black pepper
Cooking Instructions
Step 1
Before you begin, soak the tteokguk tteok (rice cakes) in cold water for at least 30 minutes. This will help achieve a chewy texture.
Step 2
Now, let’s make the key to Baeksundaebokkeum: the special sauce! In a bowl, combine gochujang, gochugaru, sugar, minced garlic, mirin, minced green chili, vinegar, roasted soybean powder, and black pepper. Mix well. You can adjust the amount of sugar to your liking.
Step 3
Prepare all the ingredients. Cut the cabbage into large pieces, julienne the carrots and onions, and slice the scallions diagonally. Chop the green chili and perilla leaves. Tear the jjolmyeon noodles into strands so they cook evenly. Ensure your sundae is ready, or thaw it beforehand if frozen.
Step 4
Heat a pan over medium-high heat and add a generous amount of cooking oil. First, add the cabbage and scallions and stir-fry until fragrant. Continue cooking until the cabbage becomes slightly translucent and wilts.
Step 5
Once the cabbage is partially cooked, add the minced garlic and the torn jjolmyeon noodles. Stir-fry them together, adding a pinch of black pepper to enhance the flavors.
Step 6
Stir-fry the jjolmyeon, ensuring it doesn’t stick to the pan. When the noodles start to loosen, add the julienned carrots, onions, sundae, and the soaked tteokguk tteok. Lightly season with salt and pepper. (Remember, you’ll be adding sauce later, so keep the seasoning light.)
Step 7
Once the ingredients are evenly mixed and stir-frying, add about 2/3 of the prepared sauce and mix well. Stir and toss to ensure the sauce coats everything evenly without clumping. Finally, add the chopped perilla leaves and green chili peppers and stir-fry for another moment to release their aroma.
Step 8
To achieve that signature oily richness of Sindang-dong Soon-dae Town, drizzle a little more cooking oil around the edges of the pan. Then, toss and stir-fry all the ingredients as if flipping them. This will create a delicious oily coating on the ingredients.
Step 9
Finally, transfer the finished Baeksundaebokkeum to a serving plate. Serve with the remaining sauce or extra sauce on the side. You can also sprinkle sesame seeds on top if you like!
