Spicy and Sweet! Baek Jong-won Style Sundae Stir-fry Sauce Recipe
Spicy and Sweet! Baek Jong-won Style Sundae Stir-fry Sauce Recipe
Golden Ratio! Foolproof Sundae Stir-fry Using Baek Jong-won’s Galbi Sauce
Create a delicious sundae stir-fry using easily available packaged sundae from the supermarket and Baek Jong-won’s iconic galbi sauce. The perfect balance of spicy, sweet, chewy sundae, and crisp vegetables makes this dish a fantastic main course or an excellent accompaniment to drinks!
Main Ingredients- Packaged Sundae 1/2 pack (approx. 250g)
- Rice Cakes 1 handful (approx. 50g)
- Cabbage 1/4 head
- Mushrooms (Shiitake, King Oyster, etc.) 1/2 cup
- Perilla Leaves 5-7 leaves
- Red Chili Pepper 1/2
Baek Jong-won’s Galbi Sauce (+ Enhancements)- Gochugaru (Korean chili flakes) 1/3 paper cup (approx. 40g)
- Gochujang (Korean chili paste) 1/3 paper cup (approx. 40g)
- Soy Sauce 1/3 paper cup (approx. 40ml)
- Sugar 1/3 paper cup (approx. 40g)
- Mirin (Rice Wine) 1/3 paper cup (approx. 40ml)
- Minced Garlic 1/3 paper cup (approx. 40g)
- Ginger juice or finely minced ginger, a tiny bit
- Curry Powder 1 Tbsp
- Sesame Seeds, a pinch
- Gochugaru (Korean chili flakes) 1/3 paper cup (approx. 40g)
- Gochujang (Korean chili paste) 1/3 paper cup (approx. 40g)
- Soy Sauce 1/3 paper cup (approx. 40ml)
- Sugar 1/3 paper cup (approx. 40g)
- Mirin (Rice Wine) 1/3 paper cup (approx. 40ml)
- Minced Garlic 1/3 paper cup (approx. 40g)
- Ginger juice or finely minced ginger, a tiny bit
- Curry Powder 1 Tbsp
- Sesame Seeds, a pinch
Cooking Instructions
Step 1
Steam the packaged sundae in a steamer for about 7 minutes before cooking. This step helps to remove any gamey odor from the sundae. As a tip, lightly sprinkling soju over the sundae before steaming can enhance the odor removal effect. The steamed sundae is delicious even on its own!
Step 2
Soak the rice cakes in cold water for at least 30 minutes. Soaked rice cakes will soften nicely during cooking, making them even more enjoyable.
Step 3
Prepare Baek Jong-won’s galbi sauce by mixing equal parts (1:1:1:1:1:1) of gochugaru, gochujang, soy sauce, sugar, mirin, and minced garlic, each measuring 1/3 of a paper cup. Add a very small amount of ginger juice or minced ginger, and 1 tablespoon of curry powder for an extra layer of flavor. Mix well and let it rest for about 10 minutes to deepen the flavors.
Step 4
Prepare the additional ingredients that will enrich your sundae stir-fry. Cut the cabbage into large pieces, and thinly slice the perilla leaves by rolling them up. Prepare the mushrooms by cutting them into bite-sized pieces, and halve the red chili pepper, remove the seeds, and slice them diagonally for color.
Step 5
After steaming for 7 minutes, let the sundae cool slightly, then slice it diagonally. If slicing hot sundae is difficult, try wearing a thin cotton glove followed by a plastic glove to handle it comfortably without getting burned. Place the sliced sundae in a frying pan with a little oil.
Step 6
Begin stir-frying the sundae. Add the sliced sundae to the pan, along with the soaked rice cakes, cabbage, mushrooms, and other prepared ingredients, excluding the perilla leaves and red chili peppers. Pour in 100ml of water and add half of the prepared sauce. Stir-fry quickly over high heat, ensuring the ingredients meld together and absorb the sauce.
Step 7
Once the sundae and vegetables are partially cooked, add the perilla leaves and stir-fry for another minute or so. Taste and, if needed, add the remaining sauce to adjust the seasoning. Be careful not to overcook after adding perilla leaves, as their fresh aroma can dissipate. A brief stir-fry is best.
Step 8
Transfer the deliciously stir-fried sundae to a serving plate. Garnish with a sprinkle of sesame seeds for a nutty finish. Your impressive sundae stir-fry is ready to be enjoyed easily at home!
