Generous Sundae Tteokbokki with Plenty of Blood Sausage
More Sundae Than Tteok! Special Sundae Tteokbokki
This Sundae Tteokbokki is made with a generous amount of blood sausage (sundae) instead of tteokbokki rice cakes, making it exceptionally hearty. The abundant perilla leaves (kkaennip) infuse it with a rich, aromatic flavor, making it a perfect accompaniment for drinks or as a satisfying snack. We’ll guide you through each step with detailed instructions, so even beginners can easily recreate this delicious dish!
Ingredients- 2 cups kelp and anchovy broth
- 3 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp oligodang (corn syrup) (sweetness adjustable)
- 0.5 tsp salt (saltiness adjustable)
- 1 stalk green onion
- 1 Tbsp cooking oil
- 200g tteokbokki rice cakes (can use wheat or rice cakes)
- 400g sundae (blood sausage), sliced
- 1/4 onion, thinly sliced
- 1 handful cabbage, thinly sliced
- 10 perilla leaves, thinly sliced
Cooking Instructions
Step 1
First, let’s prepare the sauce, the heart of this delicious Sundae Tteokbokki. Pour 2 cups of kelp and anchovy broth into a pot. Add 3 Tbsp of gochugaru, 1.5 Tbsp of oligodang, and 0.5 tsp of salt. Stir well with a spoon until all ingredients are evenly combined to create the sauce. (You can adjust the amount of oligodang and salt to your preference for a sweeter or saltier taste.)
Step 2
Now, let’s begin stir-frying. Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Prepare 1 stalk of green onion, wash it, and slice the white part diagonally. Add the sliced green onion to the pan and stir-fry until it becomes fragrant, releasing its aromatic oil.
Step 3
Once the green onion is fragrant, add 200g of tteokbokki rice cakes to the pan and stir-fry them together. Stir quickly to prevent the rice cakes from sticking to the pan and to coat them with oil. This step helps the sauce adhere better and ensures a chewy texture.
Step 4
After lightly stir-frying the rice cakes, pour the prepared sauce into the pan. Make sure to stir continuously with a spatula or spoon to prevent the rice cakes from sticking to the bottom as the sauce heats up. Once the sauce begins to bubble, let it simmer evenly for a moment.
Step 5
When the sauce is simmering, it’s time to add 400g of sundae. Add the sliced sundae and stir to mix it well with the sauce. Let it simmer gently until heated through. (Tip: If your sundae is firm from refrigeration, adding it directly to the hot sauce will soften it as it cooks. Be careful not to overcook, as the sundae might burst.)
Step 6
Once the sundae is partially cooked, add the thinly sliced 1/4 onion and the handful of shredded cabbage. Stir gently and cook just until the vegetables are tender-crisp. The sweetness and texture of the vegetables will enhance the overall dish.
Step 7
Finally, it’s time for the finishing touch! Add the thinly sliced green parts of the green onion and the 10 perilla leaves, thinly sliced to prevent clumping. Gently mix everything together. The fragrant aroma of the perilla leaves will fill the air as your delicious Sundae Tteokbokki is ready to be enjoyed!
