Spicy and Sweet Stir-Fried Sundae (Korean Blood Sausage) – Chef Baek’s Recipe
How to Make Baek Jong-won’s Delicious Stir-Fried Sundae at Home
This recipe features tender sundae (Korean blood sausage) stir-fried with crisp vegetables, creating a delightful spicy and sweet flavor profile. Using Chef Baek Jong-won’s secret tips, you can achieve restaurant-quality taste right in your kitchen. With simple ingredients and an easy cooking process, anyone can make this delicious dish. It’s perfect as a savory snack with drinks or as a hearty meal!
Stir-Fried Sundae Ingredients
- 500g Sundae (Korean blood sausage, choose your favorite type)
- 1/2 Onion (adjust size as needed)
- 15-20 Perilla leaves (for aromatic flavor)
- 2 Cheongyang peppers (add more for extra spice)
- 1 Green onion (for enhanced flavor)
- 5 Cabbage leaves (approx. 1/4 head, use generously)
Stir-Frying Seasonings
- 2 Tbsp Cooking oil
- 2 Tbsp Perilla oil (a 1:1 ratio with cooking oil is recommended)
- 3 Tbsp Perilla seed powder (for a nutty aroma)
- Pinch of Salt (for final taste adjustment)
- Pinch of Sugar (to add a touch of sweetness)
- Appropriate amount of Black pepper powder (to remove gaminess and enhance flavor)
Spicy Dipping Sauce
- 5 Tbsp Store-bought Gochujang based dipping sauce (primary base)
- 2 Tbsp Perilla seed powder (adds nuttiness and thickness)
- 1 Tbsp Minced garlic (for enhanced flavor)
- 1 Tbsp Perilla oil (adds a smooth flavor)
- 2 Tbsp Cooking oil
- 2 Tbsp Perilla oil (a 1:1 ratio with cooking oil is recommended)
- 3 Tbsp Perilla seed powder (for a nutty aroma)
- Pinch of Salt (for final taste adjustment)
- Pinch of Sugar (to add a touch of sweetness)
- Appropriate amount of Black pepper powder (to remove gaminess and enhance flavor)
Spicy Dipping Sauce
- 5 Tbsp Store-bought Gochujang based dipping sauce (primary base)
- 2 Tbsp Perilla seed powder (adds nuttiness and thickness)
- 1 Tbsp Minced garlic (for enhanced flavor)
- 1 Tbsp Perilla oil (adds a smooth flavor)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Finely chop 1 green onion. Slice 1/2 onion into thick strips. Wash 15-20 perilla leaves and cut them into 2-3 pieces. Finely chop 2 Cheongyang peppers to add a spicy kick.
Step 2
Chop about 5 large leaves of cabbage (around 1/4 of a head) generously. Cut the 500g of store-bought sundae into thick pieces, about 1.5-2cm thick. Cutting the sundae thickly prevents it from falling apart during stir-frying and maintains its chewy texture. You can omit other vegetables, but it’s highly recommended to include perilla leaves as they help eliminate any gamey odor from the sundae and complement its flavor beautifully. Perilla leaves and sundae are a fantastic match!
Step 3
Heat 2 Tbsp of cooking oil and 2 Tbsp of perilla oil in a pan. Using a 1:1 ratio of cooking oil to perilla oil enhances the overall flavor.
Step 4
Once the pan is hot, add all the chopped green onions and stir-fry them until fragrant. It’s important to thoroughly cook the green onions to release their flavorful oil (scallion oil). This step significantly boosts the dish’s aroma.
Step 5
After the scallion oil has rendered, add the sliced sundae and stir-fry. Be careful not to overcook the sundae, as it can become tough or burst. Stir-fry for about 2 minutes, just until the outer surface of the sundae appears lightly cooked.
Step 6
After lightly stir-frying the sundae, add the thickly sliced onion, cabbage, and chopped Cheongyang peppers. Stir-fry everything together. The vegetables will release moisture and meld beautifully with the sundae.
Step 7
I personally like to use a generous amount of cabbage because it shrinks considerably when cooked. If you enjoy the crisp texture and natural sweetness of vegetables, feel free to add plenty of cabbage. Similarly, you can adjust the amount of perilla leaves to your preference. Don’t hesitate to add them generously for a richer dish.
Step 8
Once the cabbage starts to wilt slightly, add a pinch of sugar and a pinch of salt to enhance the savory flavor. It’s best not to over-salt at this stage, as you’ll be dipping the sundae in the sauce later. It’s perfectly fine if it tastes a little bland now; adding too much salt here might make it overly salty in the end.
Step 9
Now, add the perilla leaves and gently stir-fry until all ingredients are well combined. Allow the fragrant aroma of the perilla leaves to infuse the entire dish.
Step 10
Finally, add 3 Tbsp of perilla seed powder and an appropriate amount of black pepper powder. Stir-fry quickly until everything is evenly mixed to finish the dish. The perilla seed powder adds a wonderful nutty depth of flavor.
Step 11
Stir-fried sundae cooks quickly. Overcooking can cause the sundae to burst or become tough, so it’s crucial to cook over high heat for a short time, just until all ingredients are well combined. Aim for approximately 5-7 minutes of total cooking time.
Step 12
Let’s prepare the dipping sauce that will elevate the flavor of your stir-fried sundae. In a bowl, combine 5 Tbsp of store-bought gochujang based dipping sauce, 1 Tbsp of minced garlic, 2 Tbsp of perilla seed powder, and 1 Tbsp of perilla oil. Mix well until all ingredients are thoroughly combined. You’ll have a delicious, sweet, and nutty dipping sauce.
Step 13
Your hearty and appetizing Baek Jong-won style stir-fried sundae is complete! Enjoy it hot, dipping generously into the prepared sauce for an incredibly delicious taste. You can also serve it over rice for a satisfying sundae bibimbap. Enjoy your cooking!
