Spicy and Sweet Stir-Fried Sundae: Authentic Market Taste at Home!
Spicy and Sweet Stir-Fried Sundae: Authentic Market Taste at Home!
Easy & Delicious Stir-Fried Sundae Recipe with a Secret Spicy-Sweet Sauce
On days when my husband brings home makgeolli after work, I whip up some simple stir-fried sundae! It tastes just like the one from the market, is easy to make, and can be enjoyed generously without breaking the bank. It’s a dish I make often.
Sundae Stir-Fry Main Ingredients- 500g of chewy sundae (vacuum-packed sundae from the supermarket)
- 1/4 head of crisp cabbage
- 3 fragrant perilla leaves (or more, to taste)
- 1/2 small onion
- 10 pieces of tteokbokki rice cakes (optional)
- 1 Tbsp minced garlic
Flavorful Spicy-Sweet Sauce- 2 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp sugar
- 1 Tbsp mirin (rice wine)
- 4.5 Tbsp soy sauce
- 3 Tbsp perilla powder
- 2 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp sugar
- 1 Tbsp mirin (rice wine)
- 4.5 Tbsp soy sauce
- 3 Tbsp perilla powder
Cooking Instructions
Step 1
I used vacuum-packed sundae commonly found at supermarkets. You can use any brand. Make a few small slits on the sundae casing, then microwave for 2 minutes to warm it up. Let it cool slightly before preparing.
Step 2
For the cabbage, I used about 1/4 of a small head, cut into bite-sized pieces. For the onion, half of a small one or about one-third of a medium one, thinly sliced. Slice them so they maintain some texture after cooking.
Step 3
The rice cakes add a delightful chewiness. Briefly blanch the tteokbokki rice cakes in boiling water until they are soft and pliable. Rinse them under cold water to stop the cooking and drain them well. This prevents them from becoming too mushy.
Step 4
Perilla leaves add a wonderful aroma. Wash them thoroughly, pat dry, then roll them up tightly like a sushi roll and slice them thinly into ribbons. I prepared 3 leaves, but adding more while stir-frying will enhance the fragrant flavor even further.
Step 5
Heat a generous amount of cooking oil in a pan over medium-low heat. Add the minced garlic and stir-fry until fragrant. Stirring gently prevents the garlic from burning and releases its full aroma into the oil, forming a flavor base for the dish.
Step 6
Cut the warmed sundae into bite-sized pieces and add it to the pan. Pour in 3 tablespoons of water along with the sundae. This helps to keep the sundae moist as it cooks. Stir-fry over medium-high heat to get a nice sear on the sundae.
Step 7
Once the sundae is partially cooked, add the prepared sliced onion and cabbage to the pan. Stir-fry them together until the cabbage becomes tender and slightly translucent. Be careful not to overcook the vegetables; they should still have a slight bite.
Step 8
When the cabbage has softened slightly, add all the prepared sauce ingredients to the pan. Mix everything thoroughly, ensuring the sauce coats the sundae and vegetables evenly. Continue to stir-fry until the sauce thickens slightly and clings to the ingredients.
Step 9
After the sauce has well coated everything, add the thinly sliced perilla leaves and the rice cakes. Also, sprinkle in the perilla powder for a nutty flavor. Stir-fry for another minute or two until the rice cakes are heated through and the perilla leaves are wilted.
Step 10
Finally, garnish with the remaining perilla leaves for a beautiful presentation. This stir-fried sundae is now ready to enjoy! A pro tip: if you plan to add noodles like udon or glass noodles, add them towards the beginning of the cooking process, before the sauce thickens too much, so they can cook evenly and absorb the flavors.
