Spicy & Sweet Sundae Stir-fry (Ryu Soo-young’s Recipe)
Spicy & Sweet Sundae Stir-fry (Ryu Soo-young’s Recipe)
Quick & Flavorful Sundae Stir-fry: 5-Minute Caramelization Secret
Got a pack of store-bought sundae and wondering what to make? This sundae stir-fry is a fantastic option for a quick meal or a delicious appetizer! Chef Ryu Soo-young’s secret technique involves stir-frying onions and green onions first over high heat without oil, then adding sugar to rapidly caramelize them. This method creates a deep, savory flavor and subtle sweetness in just 5 minutes, significantly reducing cooking time. Unlike some recipes, this one skips perilla powder, letting the natural sweetness of caramelized vegetables and the rich sauce shine. We’ll start by making the sauce and then add the sundae at the very end, stir-frying gently to prevent it from bursting. Get ready to impress with this easy-to-follow, golden recipe for sundae stir-fry!
Main Ingredients- Sundae (blood sausage) 500g
- Onion 1
- Green onion 1 stalk
- Cabbage 150g
- Chives or Perilla leaves 20 sheets (for garnish)
Cooking Instructions
Step 1
Cut the sundae (500g pack) into bite-sized pieces. To prevent the sundae from bursting during cooking, it’s best to cut them slightly thicker rather than too thin.
Step 2
Peel and wash the onion (1). Slice it into strips about 0.5cm thick. Avoid slicing them too thinly, as they might burn easily.
Step 3
Slice the green onion (1 stalk) into long strips, about 5-7cm in length, including both the white and green parts. This will infuse a wonderful aroma into the dish.
Step 4
Wash the cabbage (150g), remove the core, and cut it into large, bite-sized pieces, slightly larger than the sundae pieces. It will shrink when cooked, so don’t be afraid to cut it generously.
Step 5
Wash the perilla leaves (20 sheets) and pat them dry. Slice them into thin strips about 0.5cm wide. If you prefer, you can substitute this with a small bunch of chives, cut into 3-4cm lengths.
Step 6
In a deep pan or wok, add the sliced onions and green onions. Do not add any oil at this stage.
Step 7
Heat the pan over high heat, then add the onions and green onions directly without oil. Stir-fry for 2-3 minutes until they become nicely browned and caramelized. This is the key step in Ryu Soo-young’s sundae stir-fry, bringing out the natural sweetness of the vegetables and speeding up caramelization. Stir occasionally to prevent burning.
Step 8
Once the onions and green onions are nicely browned, add 3 swirls of cooking oil (about 1.5 Tbsp) around the edges of the pan. Reduce the heat to medium and gently toss the vegetables with the oil.
Step 9
Add 3 pinches of salt and 1 Tbsp of sugar. Continue to stir-fry for another 2 minutes. The sugar will help the vegetables caramelize faster, adding a delicious color and sweetness.
Step 10
Push the caramelized vegetables to one side of the pan. We’ll use the empty space to cook the sauce.
Step 11
Pour the 4 Tbsp of soy sauce directly into the empty space in the pan. Letting the soy sauce bubble and slightly brown will deepen its flavor.
Step 12
When the soy sauce starts to release a light steam, mix it with the vegetables that were pushed to the side. This step helps to cook off any harshness from the soy sauce, leaving only its savory essence.
Step 13
Reduce the heat to low. Add 1 heaped Tbsp of gochujang and 3 Tbsp of gochugaru. Mix them quickly and thoroughly with the vegetables. Cooking at low heat prevents the gochujang from burning and creates a smooth sauce.
Step 14
As the sauce is stir-fried with the vegetables, it will start to turn a vibrant, appetizing red from the chili oil released.
Step 15
Pour in 100ml of water to adjust the sauce consistency, preventing it from becoming too thick. Stir well to dissolve the sauce.
Step 16
Add the sliced cabbage (150g) and stir-fry over medium heat until the cabbage is tender and wilted. The moisture released from the cabbage will help make the dish more succulent.
Step 17
Once the cabbage has softened, add the prepared sundae. Keep the heat at medium and gently mix everything together, stirring carefully to avoid breaking the sundae. The sundae will puff up slightly as it cooks.
Step 18
You’ll know the sundae is cooked when it becomes plump and slightly inflated. Be careful not to overcook it, as it can become tough.
Step 19
Finally, add 10 swirls of black pepper (or to your preference) and 1/2 Tbsp of sesame oil. Toss in the prepared perilla leaves (or chives) and give it a final quick stir. This fragrant addition finishes the dish perfectly. Sprinkle with sesame seeds before serving.
