Spicy and Sweet Stir-fried Sundae
♥ [Newlywed’s Table] Deliciously Spicy and Sweet Stir-fried Sundae
Perfect for entertaining guests, late-night snacks, or as a pairing with drinks! This dish evokes the flavors of the famous Sundae Alley in Sillim-dong. It’s a perfect dish to boost your appetite when you’re feeling a bit under the weather.
Main Ingredients
- 1 pack Sundae (approx. 300-400g)
- 10 Perilla leaves (깻잎)
- 1/4 head Cabbage
- 1 stalk Green onion (or scallions for salad)
- 1/2 Onion
- 1 handful Glass noodles (approx. 30g)
- 1 handful Bean sprouts (approx. 50g)
- 2 King oyster mushrooms
- 2 tbsp Perilla seeds powder (들깨가루)
- 1 Korean chili (Cheongyang pepper – optional, for adjusting spiciness)
- 1 handful Rice cake soup tteok or Tteokbokki tteok (approx. 50g)
Seasoning Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 1 Tbsp Sugar
- 2 Tbsp Plum extract (Maesilcheong)
- 2 Tbsp Cooking wine (Mirin)
- 1 Tbsp Minced garlic
- 1 Tbsp Toasted sesame seeds
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- 1 Tbsp Oyster sauce
- 1 Tbsp Sugar
- 2 Tbsp Plum extract (Maesilcheong)
- 2 Tbsp Cooking wine (Mirin)
- 1 Tbsp Minced garlic
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, perilla leaves add a fragrant aroma, cabbage provides tenderness, and king oyster mushrooms contribute a chewy texture. When stir-fried with various vegetables like perilla leaves, which are known to help prevent anemia, this Sundae stir-fry becomes rich in both flavor and nutrition. Once you have the delicious seasoning sauce ready, half the cooking is done, so let’s start by making that carefully.
Step 2
Soak the rice cakes and glass noodles in cold water for about 30 minutes beforehand. This softens the rice cakes and prevents the glass noodles from clumping, making them easier to stir-fry. Rinse the bean sprouts thoroughly under running water. Spread the washed bean sprouts generously on the bottom of the pot or pan you’ll be using. The moisture released from the bean sprouts as they cook will help keep the sundae tender.
Step 3
Chop the cabbage into bite-sized pieces and slice the onion into strips. Cut the king oyster mushrooms into manageable pieces. Place the chopped vegetables on top of the bean sprouts in the pot or pan. Finally, cut the sundae into bite-sized pieces (about 1-1.5cm thick) and arrange them on top of the vegetables.
Step 4
Pour the prepared seasoning sauce evenly over the sundae and vegetables. Add the green onions, sliced diagonally or chopped. (If using green onions meant for a green onion salad, you can add them at the end). Drizzle a little olive oil or cooking oil, then cover with a lid and cook over medium heat for about 5 minutes, or until the vegetables release moisture and the sundae is lightly cooked. It’s best not to stir too much during this initial stage.
Step 5
Once the vegetables start releasing a good amount of moisture, use a spatula or chopsticks to gently stir and mix everything, ensuring the sauce coats all the ingredients evenly. Make sure to mix gently so that all ingredients are well coated with the sauce. Be mindful of the heat to prevent burning.
Step 6
Add the pre-soaked rice cakes and glass noodles to the stir-fried sundae and vegetables. Continue to stir-fry for another 3-5 minutes, or until the rice cakes are soft and the glass noodles become translucent. Stir occasionally to prevent the rice cakes from sticking to the pan.
Step 7
Finally, thinly slice the perilla leaves and add a generous amount on top. Sprinkle liberally with perilla seed powder for a nutty flavor, and finish with a scattering of toasted sesame seeds for added aroma and texture. Your delicious spicy and sweet stir-fried sundae is now complete! Enjoy it hot for the best taste.
