Spicy and Sweet Stir-Fried Sundae
The Golden Recipe for Stir-Fried Sundae – Unveiling the Secret Sundae Sauce
A delightful stir-fry featuring chewy sundae and crisp vegetables, this dish is a crowd-pleaser for all ages. Perfect for special occasions, as a hearty snack with drinks, or even as a satisfying meal. Learn how to easily make this delicious stir-fried sundae at home. We’ll share the secret to a flavorful sundae sauce that eliminates any gamey smell!
Main Ingredients
- 500g Sundae (store-bought)
- 2 handfuls Cabbage (approx. 200g)
- 15-20 Perilla Leaves
- 1/2 Onion (medium size)
- 1 Tbsp Cooking Oil
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Sesame Seeds
Stir-Fry Sauce
- 1/2 cup Water (100ml)
- 2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 2 Tbsp Cooking Wine (e.g., Mirin)
- 2 Tbsp Cheongju (rice wine)
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 2 Tbsp Minced Scallions
- Pinch of Ginger Powder (or 0.5 tsp minced ginger)
- 1/2 cup Water (100ml)
- 2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 2 Tbsp Cooking Wine (e.g., Mirin)
- 2 Tbsp Cheongju (rice wine)
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 2 Tbsp Minced Scallions
- Pinch of Ginger Powder (or 0.5 tsp minced ginger)
Cooking Instructions
Step 1
First, let’s prepare the sundae. A 500g pack of sundae, easily found at supermarkets, is perfect for a generous serving at home. To prevent the sundae from bursting and to maintain a nice shape during cooking, gently blanch it in boiling water or microwave it for 1-2 minutes until warm. This also enhances its chewy texture. Once warmed, cut the sundae into bite-sized pieces.
Step 2
While the sundae is warming up, let’s make the delicious stir-fry sauce. In a bowl, combine 1/2 cup (100ml) of water, 2 Tbsp gochujang, 3 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 2 Tbsp cooking wine, 2 Tbsp cheongju, 1 Tbsp sugar, 1 Tbsp minced garlic, 2 Tbsp minced scallions, and a pinch of ginger powder. Mix well until smooth and there are no lumps. This golden ratio sauce will elevate your stir-fried sundae!
Step 3
Next, prepare the vegetables. Slice the 1/2 onion into thick strips. Cut the 2 handfuls of cabbage into large, bite-sized pieces, removing the tough core. Wash the 15-20 perilla leaves, pat them dry, and then cut them lengthwise into 2-3 strips. The perilla leaves will add a fresh aroma at the end.
Step 4
Now, let’s start stir-frying! Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the sliced cabbage and onion and stir-fry for 1-2 minutes until the vegetables soften slightly and become translucent. Be careful not to overcook them to the point of becoming mushy.
Step 5
Once the vegetables are partially cooked, pour in all the prepared sundae sauce and stir well to combine with the vegetables. Cook, stirring, for about 2-3 minutes, ensuring the sauce doesn’t burn. Stir-frying sufficiently will remove any raw gochujang taste and develop a deep umami flavor.
Step 6
When the sauce and vegetables are well combined and cooked, add the pre-cut sundae to the pan. Stir-fry with the sauce for just 1-2 minutes, ensuring the sundae is evenly coated. Avoid overcooking the sundae, as it can become tough.
Step 7
Finally, add the prepared perilla leaves and quickly stir to mix. Perilla leaves lose their fragrance if cooked for too long, so stir-fry for only about 20-30 seconds until they are slightly wilted. Their fresh aroma will enhance the overall flavor of the dish.
Step 8
Just before turning off the heat, drizzle in 1 Tbsp of sesame oil and sprinkle 0.5 Tbsp of sesame seeds. Stir gently to combine. The nutty aroma of sesame oil and seeds will complete the dish.
Step 9
And there you have it – a delicious stir-fried sundae! Enjoy the perfect harmony of spicy-sweet sauce, chewy sundae, and crisp vegetables. It’s fantastic as a side dish with rice or as an appetizer with drinks! Enjoy your meal!
