Easy Rice Cooker Sundae Bokkeum (Stir-fried Blood Sausage)
Simple Rice Cooker Sundae Bokkeum Recipe
Making Sundae Bokkeum (Korean blood sausage stir-fry) is effortless with a rice cooker! This method prevents sticking and brings out the natural flavors of the ingredients for a clean and delicious dish. The spicy and sweet sauce, chewy sundae, and crisp vegetables make it a perfect side dish or a tasty accompaniment to drinks.
Main Ingredients- Sundae (Korean blood sausage) 250g (thawed if frozen)
- Cabbage 100g (about 2 large leaves)
- Onion 1/2 medium
- Shiitake mushrooms 2 medium (if using dried, rehydrate in water)
Seasoning- Oyster sauce 1 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Doenjang (Korean soybean paste) 0.5 Tbsp
- Mirin (rice wine) 4 Tbsp
- Sugar 2 Tbsp
- Garlic powder 1 tsp (or 1 tsp minced garlic)
- Black pepper to taste
- Perilla powder (Deulkkae garu) 1 Tbsp
- Gochugaru (Korean chili flakes) 0.5 tsp
- Oyster sauce 1 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Doenjang (Korean soybean paste) 0.5 Tbsp
- Mirin (rice wine) 4 Tbsp
- Sugar 2 Tbsp
- Garlic powder 1 tsp (or 1 tsp minced garlic)
- Black pepper to taste
- Perilla powder (Deulkkae garu) 1 Tbsp
- Gochugaru (Korean chili flakes) 0.5 tsp
Cooking Instructions
Step 1
Begin by preparing 250g of sundae. If using frozen sundae, make sure to thaw it completely at room temperature or in the refrigerator before cooking. Once thawed, cut the sundae into bite-sized pieces.
Step 2
Prepare 2 shiitake mushrooms. If using dried shiitake mushrooms, soak them in lukewarm water for about 15-20 minutes until softened, then remove the tough stems and slice them. Fresh shiitake or button mushrooms can also be used.
Step 3
Wash the cabbage and thinly slice about 100g worth of leaves (approximately 2 large leaves) into strips about 2-3 cm wide. Slicing them too thinly might make them mushy when cooked, so aim for a moderate thickness.
Step 4
Peel and slice the 1/2 onion into strips. For even cooking, it’s best to slice the onion thinly, similar in width to the cabbage strips.
Step 5
In a bowl, combine the prepared sundae, sliced cabbage, onion, and shiitake mushrooms (or button mushrooms). Add all the seasoning ingredients: 1 Tbsp oyster sauce, 1 Tbsp gochujang, 0.5 Tbsp doenjang, 4 Tbsp mirin, 2 Tbsp sugar, 1 tsp garlic powder, a pinch of black pepper, 1 Tbsp perilla powder, and 0.5 tsp gochugaru. Gently mix everything together to ensure the sauce evenly coats the sundae and vegetables.
Step 6
Carefully transfer the seasoned ingredients into the inner pot of your rice cooker, being gentle to avoid breaking the sundae. Select the ‘Cook’ or ‘Steam’ setting and cook for 9 minutes. (For a double batch, you may need to add an extra 9-minute cooking cycle for a total of 18 minutes.)
Step 7
Once the cooking cycle is complete, open the rice cooker lid. Gently stir the contents inside the pot to ensure even heat distribution, being careful not to break the sundae. Transfer the finished Sundae Bokkeum to a serving plate and garnish with toasted sesame seeds.
Step 8
Tip: You can use this method to simply reheat sundae too! Place thawed sundae in the rice cooker and select the ‘Reheat’ function for 9 minutes. It steams perfectly without any added water, preserving the chewy texture.
