Spicy and Chewy Stir-Fried Sundae
The Best Sundae Bokkeum Recipe, Better Than Store-Bought! Perfect for a Late-Night Snack
My husband’s absolute favorite late-night snack is Sundae Bokkeum! I’ll share my golden recipe that tastes even better than what you buy. Get ready for a dish packed with chewy sundae and crisp vegetables, perfect for pairing with your favorite drinks. I’ll even share my secret tips!
Ingredients for Stir-Fried Sundae
- 1 pack (approx. 300g) refrigerated sundae (Korean blood sausage)
- 1/2 onion
- 1/4 head cabbage
- Assorted mushrooms (shiitake, oyster, etc.)
- 1/3 carrot
- 1 handful garlic chives
- Pinch of black pepper
- 3-4 perilla leaves (kkaennip)
- Glass noodles (dangmyeon), about 50g dried
- 1/2 Tbsp sesame oil
- 1 Tbsp perilla seed powder (deulkkae garu)
- Pinch of toasted sesame seeds
- 1 Tbsp olive oil
Golden Recipe for Sundae Bokkeum Sauce
- 2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp jin-ganjang (Korean soy sauce)
- 2 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin or similar)
- 1/3 cup water (approx. 60ml)
- 2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp jin-ganjang (Korean soy sauce)
- 2 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin or similar)
- 1/3 cup water (approx. 60ml)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Slice the onion thinly and coarsely chop the cabbage. Slice the mushrooms and carrot into bite-sized pieces. Heat 1 tablespoon of olive oil in a pan over medium heat and stir-fry the onions and cabbage until fragrant.
Step 2
Once the vegetables start to soften slightly, add the sliced refrigerated sundae to the pan and stir-fry together. Be careful not to slice the sundae too thinly, as it might burst when cooked. For any gamey smell, lightly sprinkle some black pepper at this stage.
Step 3
While stir-frying the sundae, add the prepared mushrooms and carrots. Cook until the carrots are slightly tender.
Step 4
Now it’s time to add the star of the dish: the sauce! Pour the pre-mixed sauce (gochujang, soy sauce, minced garlic, cooking wine, and water) into the pan. Stir-fry everything over high heat until well combined and coated.
Step 5
Once the sauce has coated the ingredients, add the soaked glass noodles. To prevent sticking and ensure they cook evenly, add about 1/3 cup of water while stir-frying.
Step 6
When the glass noodles are tender and mixed well with the sundae and vegetables, add the chopped garlic chives and shredded perilla leaves. These add a wonderful fresh aroma. Stir-fry briefly, just until the greens wilt slightly – don’t overcook them.
Step 7
Here’s a secret tip for extra flavor! Generously add perilla seed powder (deulkkae garu). Its nutty richness will elevate the taste of your Sundae Bokkeum, making it even more complex and delicious.
Step 8
Finally, drizzle about half a tablespoon of sesame oil around the edges of the pan. This adds a final touch of nutty aroma. Give everything a quick stir to combine.
Step 9
Transfer the beautifully cooked Sundae Bokkeum to a serving plate. Sprinkle some toasted sesame seeds on top for an extra visual appeal and nutty crunch. Now all that’s left is to open your favorite drink and enjoy this amazing dish! It’s the perfect late-night treat!
