Delicious Stir-Fried Blood Sausage (Sundae Bokkeum) – Simple Recipe
Quick and Easy Sundae Bokkeum Recipe
Let’s make delicious stir-fried blood sausage using frozen sundae. This recipe is perfect for a quick meal or a savory snack!
Main Ingredients- 1 bag frozen sundae (approx. 300-400g)
- A small amount of cabbage
- 1/4 stalk green onion
- A small amount of carrot
Cooking Instructions
Step 1
First, prepare the frozen sundae. If there are defrosting instructions on the package, follow them. Otherwise, simply cut the sundae into bite-sized pieces (about 1-1.5 cm thick). Cutting them too thinly might cause them to break apart during cooking, so aim for a moderate thickness.
Step 2
Shred the cabbage, and slice the green onion diagonally. Thinly slice or shred the carrot. Heat 2 tablespoons of cooking oil in a pan over medium-high heat. Add the prepared cabbage, carrot, and green onion, and stir-fry for 1-2 minutes until they are slightly softened. This step helps to bring out the natural sweetness and aroma of the vegetables.
Step 3
Once the vegetables are slightly stir-fried, increase the heat to high. Add the prepared sundae to the pan and stir-fry everything together. Use a spatula to gently mix the ingredients to prevent the sundae from sticking to the pan. Continue stir-frying until the sundae is cooked through and lightly browned on the outside. This adds a nice texture and flavor.
Step 4
When the sundae and vegetables are well combined, generously sprinkle 1.5 tablespoons of perilla seed powder for a nutty and rich flavor. Stir quickly to mix the powder evenly and continue to cook for about 1 minute to prevent burning. If you prefer a spicier taste, you can add about 1/2 Tbsp of gochujang. For a touch of sweetness, add 1/2 Tbsp of sugar, and for extra umami, 1/2 Tbsp of soy sauce can be added at this stage.
Step 5
Once all the ingredients are thoroughly mixed and the flavors have melded together, turn off the heat. Serve hot on a plate. This delicious stir-fried sundae is a perfect side dish for rice and also pairs wonderfully with a cold beer or makgeolli (Korean rice wine).
