Delicious Baek Sundae Stir-Fry Recipe
Make Delicious Baek Sundae Stir-Fry by Adding All Ingredients at Once!
Introducing a Baek Sundae Stir-Fry recipe that tastes just like your favorite restaurant, right in your own kitchen! Without any complicated steps, simply add all the ingredients to the pan and stir-fry. The result is a beautifully presented and deeply flavorful Baek Sundae Stir-Fry. This recipe minimizes oil and highlights the natural taste of the ingredients, making it a special meal the whole family can enjoy.
Main Ingredients- 1 pack Baek Sundae (Korean blood sausage)
- 1/8 head cabbage
- 1 handful wide glass noodles
- 1/2 bowl rice cake soup slices (tteokguk tteok)
- 3 bundles fresh perilla leaves (kkaennip)
- 1 handful green onions
- 1 pinch Korean green chili pepper (optional)
- 1/5 tsp salt (adjust to taste)
- Pinch of black pepper
- 1/2 Tbsp minced garlic
- 3 Tbsp perilla seed powder
- 4 Tbsp cooking oil
- 2 Tbsp sesame oil
Sauce- 3 Tbsp gochujang (red chili paste)
- 1 Tbsp gochugaru (red chili flakes)
- 1 Tbsp sugar
- 1 Tbsp perilla seed powder
- 0.5 Tbsp minced garlic
- 0.5 Tbsp minced green onion
- 0.5 Tbsp sesame seeds
- 2 Tbsp water
- 3 Tbsp gochujang (red chili paste)
- 1 Tbsp gochugaru (red chili flakes)
- 1 Tbsp sugar
- 1 Tbsp perilla seed powder
- 0.5 Tbsp minced garlic
- 0.5 Tbsp minced green onion
- 0.5 Tbsp sesame seeds
- 2 Tbsp water
Cooking Instructions
Step 1
Soak the wide glass noodles in warm water beforehand for about 15-20 minutes until softened. This prevents them from clumping together during cooking and helps them absorb the flavors better.
Step 2
Wash the fresh perilla leaves thoroughly and pat them dry. Slice half of the leaves thinly for stir-frying, and keep the other half whole to use as fresh wraps for eating.
Step 3
Cut the cabbage into large chunks and soak it briefly in cold water. Adding a little vinegar to the water can help sanitize it and keep the cabbage crisp. Don’t be shy with the cabbage; its sweetness adds a lot to the dish.
Step 4
Slice the Baek Sundae into bite-sized pieces. Avoid slicing them too thinly, as slightly thicker pieces will have a better texture.
Step 5
Rinse the rice cake soup slices under cold water. If they are hard, soak them in cold water for a short while to soften them.
Step 6
In a small bowl, combine all the sauce ingredients (gochujang, gochugaru, sugar, perilla seed powder, minced garlic, minced green onion, sesame seeds, and water). Mix well to create the sauce in advance. This saves time and effort while cooking.
Step 7
In a large pan, add the sliced Baek Sundae, large chunks of cabbage, rice cake slices, soaked glass noodles, chopped green onions, and thinly sliced Korean green chili peppers (if you like it spicy).
Step 8
Add half a tablespoon of minced garlic for extra flavor.
Step 9
Generously add three tablespoons of perilla seed powder. This is a key ingredient for the rich, nutty flavor of Baek Sundae Stir-Fry.
Step 10
Drizzle 4 tablespoons of cooking oil and 2 tablespoons of sesame oil around the edges of the pan. You can also add a little more sesame oil at the end for extra aroma.
Step 11
Start with about 1/5 teaspoon of salt. Taste as you cook and add more if needed, as the Baek Sundae itself might be seasoned.
Step 12
Sprinkle some black pepper to enhance the flavors and reduce any potential gamey taste.
Step 13
Begin stir-frying everything together until the ingredients and seasonings are well combined. Medium heat is ideal for this step.
Step 14
As you stir-fry, make sure the perilla seed powder and other ingredients mix evenly. If the glass noodles clump together, use kitchen scissors to cut them into manageable pieces.
Step 15
Once the vegetables have softened and all the ingredients are cooked through, add the thinly sliced perilla leaves to the pan.
Step 16
Gently toss the perilla leaves just until they wilt slightly and release their fragrant aroma. Avoid overcooking, as they can become tough and lose their flavor.
Step 17
As soon as the perilla leaves wilt, turn off the heat. Your delicious Baek Sundae Stir-Fry is now ready to be enjoyed! Wrapping it in fresh perilla leaves makes it even more delightful.
