Spicy and Sweet Stir-fried Sundae Recipe
The Ultimate Beer Snack! Making Stir-fried Sundae to End 2020 🍻
As a special recipe to mark the end of 2020, here’s a spicy, sweet, and chewy stir-fried sundae! For everyone who has gone through a tough year due to COVID-19, how about finishing it off with some stir-fried sundae, perfect with a cold beer? We sincerely hope the coming new year brings you abundant gratitude and happiness.
Main Ingredients
- 350g Sundae (Korean blood sausage) (choose your favorite kind)
- 1/4 Cabbage (cut into large pieces)
- 1/4 Carrot (julienned thinly)
- 1/4 Onion (julienned thinly)
- 1/4 Scallion (sliced diagonally)
- 1 Cheongyang chili pepper (for a spicy kick, sliced diagonally)
- 3 Perilla leaves (shiso leaves) (julienned for aroma)
- 1 Tbsp Cooking oil
Spicy & Sweet Sauce
- 3 Tbsp Gochujang (Korean chili paste) (you can mix in a little doenjang or ssamjang)
- 1 Tbsp Gochugaru (Korean chili flakes) (adjust for spice level)
- 1 Tbsp Soy sauce (adds umami)
- 2 Tbsp Mirin (or rice wine) (removes odor and adds gloss)
- 1/2 Tbsp Sugar (adjust sweetness to your taste)
- 1 Tbsp Minced garlic (enhances flavor!)
- 1 Tbsp Sesame oil (essential for nutty flavor!)
- 2 Tbsp Water (helps prevent sauce from burning)
- Pinch of Black pepper (add to taste)
- Pinch of Ground perilla seeds (adds nuttiness and rich flavor)
- 3 Tbsp Gochujang (Korean chili paste) (you can mix in a little doenjang or ssamjang)
- 1 Tbsp Gochugaru (Korean chili flakes) (adjust for spice level)
- 1 Tbsp Soy sauce (adds umami)
- 2 Tbsp Mirin (or rice wine) (removes odor and adds gloss)
- 1/2 Tbsp Sugar (adjust sweetness to your taste)
- 1 Tbsp Minced garlic (enhances flavor!)
- 1 Tbsp Sesame oil (essential for nutty flavor!)
- 2 Tbsp Water (helps prevent sauce from burning)
- Pinch of Black pepper (add to taste)
- Pinch of Ground perilla seeds (adds nuttiness and rich flavor)
Cooking Instructions
Step 1
Let’s start by prepping the vegetables. Chop the cabbage into large square pieces. Thinly julienne the carrot and onion. Slice the scallions and Cheongyang chili pepper diagonally. Lastly, julienne the perilla leaves for a fragrant touch.
Step 2
For refrigerated sundae, microwave it for about 1 minute 30 seconds to 2 minutes. This will firm it up slightly, making it easier to slice. Cut the sundae into bite-sized pieces. If you’re adding tteok (rice cakes) or other ingredients, prepare them now.
Step 3
Now, let’s make the delicious sauce. In a bowl, combine 3 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp soy sauce, 2 Tbsp mirin, 1/2 Tbsp sugar, 1 Tbsp minced garlic, 1 Tbsp sesame oil, and 2 Tbsp water. Finish with a pinch of black pepper. Mix everything well to create the sauce.
Step 4
Heat 1 Tbsp of cooking oil in a pan over high heat. Add the large-cut cabbage, julienned onion, carrot, and diagonally sliced scallions. Stir-fry for about 1 minute until the vegetables are slightly softened. This will keep them crisp.
Step 5
Once the vegetables are lightly stir-fried, add the prepared sundae and pour in all of the sauce. Reduce the heat to medium and stir well to coat the sundae and vegetables evenly with the sauce. Gently toss to prevent the sundae from breaking apart.
Step 6
When the sundae is well coated and almost cooked, add the Cheongyang chili pepper for extra spice and the ground perilla seeds for a nutty flavor. Stir-fry briefly one more time. Adding perilla seeds will significantly deepen the flavor.
Step 7
There you have it! Your delicious stir-fried sundae is ready. Transfer it to a warm serving dish and top with the julienned perilla leaves. Enjoy this dish with the fragrant perilla leaves for an even more delightful experience. Have a wonderful time with your homemade sundae bokkeum!
