Spicy and Sweet Stir-Fried Sundae (Korean Blood Sausage)
Perfect as a Drinking Snack or a Main Dish! Deliciously Spicy and Sweet Stir-Fried Sundae
I made this stir-fried sundae using leftover sundae from home. It’s a simple yet satisfying dish that’s great for any occasion!
Main Ingredients- Sundae (Korean blood sausage), desired amount
- 1/3 head of cabbage
- 1 carrot
- 2 Korean chili peppers (cheongyang pepper)
- Perilla leaves (kkaennip), desired amount (for a fragrant touch)
- Sesame oil, a drizzle
Spicy & Sweet Seasoning- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Sugar
- 2 Tbsp Soy sauce (jin-ganjang)
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Curry powder (adds a unique aroma)
- Pinch of black pepper
- 1 Tbsp Minced garlic
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Sugar
- 2 Tbsp Soy sauce (jin-ganjang)
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Curry powder (adds a unique aroma)
- Pinch of black pepper
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
First, wash the cabbage thoroughly. Then, cut it into bite-sized pieces, about 2-3 cm. Cutting it too small might make it mushy when stir-fried, so aim for a moderate size.
Step 2
Wash the carrot under running water. Trim off the top and bottom ends, then peel the skin using a knife or a peeler.
Step 3
Using a mandoline slicer or a knife, thinly slice the peeled carrot into strips. Try to match the thickness of the cabbage for even cooking.
Step 4
Now, let’s prepare for stir-frying. Heat a frying pan over medium heat and add a generous amount of cooking oil. Enough oil will help the ingredients get nicely browned without burning.
Step 5
Add the cut cabbage and julienned carrots to the hot pan. Stir-fry them together until the vegetables start to soften and release their natural sweetness.
Step 6
At this stage, finely chop one of the Korean chili peppers and add it to the pan. Stir-frying it with the vegetables will infuse a pleasant spiciness.
Step 7
Finely chop the remaining Korean chili pepper and set it aside. You’ll add this later with the sauce. Separating the chili peppers allows you to enjoy their texture and flavor more distinctly.
Step 8
Continue to stir-fry the cabbage and carrots until they are lightly browned and fragrant. This caramelization deepens their sweetness and enhances the overall savory flavor of the dish.
Step 9
Once the vegetables are nicely browned, add the sundae. If you’re using unsliced sundae, cut it into pieces about 1 cm thick. This ensures it cooks evenly. (Pre-cooked sundae can be cut into bite-sized pieces like little cylinders.)
Step 10
Now, add all the prepared seasoning ingredients (gochujang, gochugaru, sugar, soy sauce, mirin, curry powder, pepper, minced garlic) to the pan. Sprinkle them evenly over the sundae and vegetables. If the mixture seems too dry, add a little water (about 2-3 tablespoons) to create a smooth sauce.
Step 11
Stir-fry everything over medium heat, allowing it to bubble and cook, until the sauce thickens slightly and coats the ingredients. When the sauce starts to reduce, tear or roughly chop the washed perilla leaves and add them to the pan for a fresh, aromatic finish.
Step 12
Taste the dish and adjust the seasoning as needed. Add more chili flakes for extra heat, or a bit more pepper for fragrance. Finish with a drizzle of sesame oil for a rich, nutty aroma. Stir quickly to combine everything well.
Step 13
Transfer the finished stir-fried sundae to a serving plate. Sprinkle with toasted sesame seeds or crushed sesame seeds for an appealing garnish and extra flavor. Enjoy it hot for the best taste! 🙂
