Chewy and Tender Sundae Bokkeum (Stir-fried Blood Sausage)
Irresistible Sundae Bokkeum Recipe: A Flavor Sensation!
Experience the delightful chewiness of sundae (Korean blood sausage) combined with crisp, fresh vegetables, all stir-fried in a savory and slightly sweet sauce. This sundae bokkeum recipe is surprisingly easy to make at home and perfect as a side dish or a satisfying meal. Let’s create this delicious dish together!
Sundae Bokkeum Main Ingredients- Sundae (Korean blood sausage) 500g
- Cabbage 1/4 head (cut into bite-sized pieces. It wilts down significantly when cooked, so feel free to use a generous amount!)
- Onion 1/2 (sliced thickly)
- Perilla leaves (Kkaennip) 5 leaves (thinly sliced)
Stir-fry Sauce Ingredients- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soy sauce 4 Tbsp
- Oyster sauce 1 Tbsp
- Mirin (rice wine) 1 Tbsp
- Sugar 2 Tbsp
- Oligodang (corn syrup) 1 Tbsp
- Sesame oil
- Sesame seeds
- Black pepper to taste
- Water, a little
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soy sauce 4 Tbsp
- Oyster sauce 1 Tbsp
- Mirin (rice wine) 1 Tbsp
- Sugar 2 Tbsp
- Oligodang (corn syrup) 1 Tbsp
- Sesame oil
- Sesame seeds
- Black pepper to taste
- Water, a little
Cooking Instructions
Step 1
First, prepare the cabbage for that delicious crispness. Wash the cabbage thoroughly and cut it into bite-sized pieces. Don’t be alarmed if it looks like a lot; it will shrink considerably when cooked, so a generous amount is recommended. Adjust the quantity to your preference.
Step 2
Peel and wash half an onion, then slice it into thick strips, similar in size to the cabbage. This ensures they cook evenly and provide a harmonious texture.
Step 3
Wash the 5 perilla leaves. Stack them, roll them up tightly, and thinly slice them into ribbons. Set aside in a separate bowl; their fresh aroma will be a wonderful finishing touch.
Step 4
If your sundae is firm from being refrigerated, let it sit at room temperature for a few minutes to soften slightly. Then, slice it into bite-sized pieces, about 1.5 cm thick. Avoid slicing it too thinly, as it might break apart during stir-frying.
Step 5
Now, let’s make the special sauce that gives sundae bokkeum its amazing flavor. In a bowl, combine 2 Tbsp gochujang, 2 Tbsp gochugaru, 4 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp mirin, and 2 Tbsp sugar. Mix well. (Feel free to adjust the sugar to your liking.)
Step 6
Heat a generous amount of cooking oil in a wide pan or wok over medium heat. Add the prepared cabbage and onion and stir-fry for 2-3 minutes until the cabbage becomes slightly translucent and tender. Once the vegetables are fragrant, add the sliced sundae and stir-fry for another 1-2 minutes until the outside of the sundae is slightly cooked. Pour in all the prepared sauce. Add a small amount of water (about 2-3 Tbsp) to the empty sauce bowl, swirl it to rinse out any remaining sauce, and add it to the pan.
Step 7
Reduce the heat to medium-low and gently stir-fry to coat the sundae and vegetables evenly with the sauce. Continue to cook for about 5-7 minutes, or until the sundae is tender and heated through. Stir occasionally to prevent sticking. (Optional: For an extra nutty flavor, add 1-2 Tbsp of perilla seed powder at this stage.)
Step 8
Once the sundae is tender, stir in 1 Tbsp of oligodang for a glossy finish and a touch more sweetness. Taste the dish before adding it; if it’s already sweet enough for your preference, you can omit it or use less.
Step 9
Finish the dish with a drizzle of sesame oil, a sprinkle of sesame seeds, and a dash of black pepper. Give it one final gentle stir to combine everything, then turn off the heat. Your delicious sundae bokkeum is ready!
Step 10
Transfer the stir-fried sundae to a serving plate. Generously top with the thinly sliced perilla leaves. This not only adds a beautiful garnish but also a wonderful fresh aroma.
Step 11
Enjoy the delightful combination of chewy sundae, crisp vegetables, and the perfectly balanced sweet and spicy sauce! The fresh kick from the perilla leaves makes this dish incredibly satisfying. It’s a fantastic option for a side dish or a flavorful appetizer!
