Spicy and Sweet Stir-Fried Sundae: The Ultimate Recipe
Sundae Bokkeum Recipe: Easy Homemade Delicacy
A simple and delicious Sundae Bokkeum (stir-fried Korean blood sausage) recipe you can easily make at home. It’s a perfect dish for any occasion, whether you’re looking for a hearty meal or a flavorful appetizer.
Main Ingredients- 1 pack Sundae (Korean blood sausage, approx. 300g)
- 1 bunch Chives (approx. 50g)
- 1/6 head Cabbage (approx. 150g)
- 1/2 Carrot (approx. 50g)
- 1/2 Green Onion
- 1 Korean Green Chili Pepper (or 2 for extra spice)
- 1 swirl Sesame Oil (approx. 1 Tbsp)
Seasoning Mix- 1.5 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy Sauce
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 2 Tbsp Corn Syrup (for gloss and sweetness)
- 1 Tbsp Sugar
Optional Add-ins- 1 handful Glass Noodles (dried, approx. 30g)
- 1 handful Tteok (Joraengi-tteok or Tteokguk tteok, approx. 50g)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Soy Sauce
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced Garlic
- 2 Tbsp Corn Syrup (for gloss and sweetness)
- 1 Tbsp Sugar
Optional Add-ins- 1 handful Glass Noodles (dried, approx. 30g)
- 1 handful Tteok (Joraengi-tteok or Tteokguk tteok, approx. 50g)
Cooking Instructions
Step 1
First, let’s prepare the flavor-packed seasoning mix for your Sundae Bokkeum. In a small bowl, combine the gochujang, soy sauce, gochugaru, minced garlic, corn syrup, and sugar. Mix thoroughly with a spoon until all ingredients are well incorporated. This seasoning can be stored in the refrigerator for several days, so feel free to make a larger batch!
Step 2
Now, let’s prepare the vegetables. Slice the carrot thinly, about 0.3cm thick. Thin slicing helps the carrot cook evenly with the other ingredients.
Step 3
Cut the cabbage into large, bite-sized pieces. Larger pieces will retain a pleasant crunch and texture after stir-frying.
Step 4
Slice the green onion diagonally. Finely mince the Korean green chili pepper. If you prefer more heat, feel free to add more chilies or include the seeds.
Step 5
It’s time to stir-fry! Heat a pan over high heat without adding any oil. Add the cabbage and carrots. Stir-fry vigorously until the edges of the cabbage begin to turn a light brown and the cabbage starts to soften. This step caramelizes the cabbage, bringing out its natural sweetness and adding a wonderful aroma.
Step 6
Once the cabbage shows a hint of browning, add the sundae to the pan. Be careful not to overcook the sundae, as it can become tough. Stir-fry just until it’s warmed through and slightly softened. We want to preserve its chewy texture.
Step 7
When the sundae feels slightly tender on the outside, add all of the prepared seasoning mix. The vegetables will release moisture, helping to loosen the sauce. If the sauce seems too thick or you’re worried about sticking, you can add about 3 tablespoons of water.
Step 8
Initially, the seasoning might appear to be separate from the ingredients. This is completely normal, so don’t worry.
Step 9
Continue stir-frying over high heat. Gradually, the sauce will beautifully coat all the ingredients, creating a glossy and delicious Sundae Bokkeum. This is why we avoided overcooking the sundae at the beginning. Keep stir-frying for at least 10 minutes over high heat to allow the flavors to meld and the sauce to thicken nicely.
Step 10
Now it’s time for the optional add-ins. Add the pre-soaked tteok (Joraengi-tteok or Tteokguk tteok) to the pan.
Step 11
Add the pre-soaked glass noodles as well. It’s best to soak the glass noodles for about 4 hours and the tteok for about 1 hour beforehand. The moisture from the vegetables is often enough, but if the noodles or tteok seem undercooked or if there isn’t much liquid, add about one bowl of water (approx. 200ml) and continue to stir-fry for at least 5 more minutes. Cook until the glass noodles are translucent and tender.
Step 12
When the glass noodles are almost cooked through, add the sliced green onions and minced Korean green chilies. This will add a fresh aroma and a hint of spice.
Step 13
Finally, drizzle a swirl of sesame oil around the edges of the pan for an extra layer of fragrance. Give everything a final stir to combine evenly.
Step 14
Just before turning off the heat, add the roughly chopped chives. Stir them in gently using the residual heat of the pan. This preserves their fresh flavor and crisp texture. And with that, your Sundae Bokkeum is complete!
Step 15
Transfer the delicious Sundae Bokkeum to a serving dish. Enjoy your homemade masterpiece!
