Ultimate Sundae Bokkeum (Korean Blood Sausage Stir-fry): Featuring Ryu Soo-young’s Caramelized Onion Secret
Ultimate Sundae Bokkeum (Korean Blood Sausage Stir-fry): Featuring Ryu Soo-young’s Caramelized Onion Secret
How to Make Delicious Sundae Bokkeum at Home – Perfect for Late-Night Snacks & Drinking Sessions! Featuring Caramelized Onions
Craving a delicious Sundae Bokkeum (Korean blood sausage stir-fry) that tastes just like your favorite restaurant? Try this recipe inspired by Chef Ryu Soo-young! We’ll reveal the secret to caramelizing onions for a deep, rich flavor, combined with plenty of vegetables for a satisfying late-night meal or a perfect accompaniment to your favorite drinks. Let’s get cooking!
Key Ingredients- 500g Korean blood sausage (Sundae) – use your preferred type
- 1 medium onion
- 1 stalk of green onion (approx. 20cm)
- 1/6 to 1/4 head of cabbage (approx. 150-200g)
- 10-15 perilla leaves (kkaennip)
Ryu Soo-young’s Special Sauce- 4 Tbsp soy sauce (jin-ganjang)
- 3 Tbsp red pepper flakes (gochugaru)
- 1 heaping Tbsp red pepper paste (gochujang)
- 1/2 Tbsp sesame oil
- 1 Tbsp sugar
- 100ml water (approx. 1/2 cup)
- 3 pinches of salt
- 10 twists of whole black pepper (adjust to taste)
- 3 swirls of cooking oil (generous amount)
- 4 Tbsp soy sauce (jin-ganjang)
- 3 Tbsp red pepper flakes (gochugaru)
- 1 heaping Tbsp red pepper paste (gochujang)
- 1/2 Tbsp sesame oil
- 1 Tbsp sugar
- 100ml water (approx. 1/2 cup)
- 3 pinches of salt
- 10 twists of whole black pepper (adjust to taste)
- 3 swirls of cooking oil (generous amount)
Cooking Instructions
Step 1
First, prepare the sundae. You can lightly blanch the blood sausage in boiling water or use it directly. Cut it into bite-sized pieces (about 2-3cm). Avoid cutting them too small, as they might break apart during stir-frying. Ensuring a good size will help maintain their texture.
Step 2
Wash the green onion and thinly slice it on an angle, separating the white and green parts. Angled cuts help the sauce penetrate better and make the dish visually appealing.
Step 3
Peel and thinly slice the medium onion into strips. Slicing them thinly will help their sweetness release beautifully when cooked.
Step 4
Remove the core from the cabbage and shred it coarsely. Wash the perilla leaves and pat them dry, then also shred them coarsely. Aim for a similar amount of cabbage as the sundae for a satisfying portion.
Step 5
Now, let’s caramelize the onions and green onions. Heat a dry pan over high heat. Add the sliced onions and green onions without any oil and stir-fry for about 2-3 minutes to remove their moisture. This step makes the vegetables more fragrant and savory.
Step 6
Once the vegetables start to look translucent and slightly dried out, swirl in about 3 swirls of cooking oil around the edges of the pan. Add 3 pinches of salt and 1 tablespoon of sugar. Reduce the heat to medium and continue to stir-fry for another 2-3 minutes, allowing the onions to caramelize and turn a lovely golden-brown. Be careful not to burn them.
Step 7
Push the cooked onion and green onion mixture to one side of the pan. Pour 4 tablespoons of soy sauce into the empty space and let it bubble for a moment. Once the soy sauce is simmering, mix it well with the vegetables over medium heat. Simmering the soy sauce first enhances its umami flavor.
Step 8
Lower the heat to low. Add 1 heaping tablespoon of red pepper paste and 3 tablespoons of red pepper flakes. Stir-fry for about 1 minute, being careful not to burn them, to create a flavorful red pepper oil. This will release a wonderful spicy aroma.
Step 9
Pour in 100ml of water and add the shredded cabbage. Increase the heat to medium and stir-fry for about 2-3 minutes until the cabbage is slightly wilted. You want the cabbage to retain some crispness, so avoid overcooking it.
Step 10
When the cabbage is slightly tender, add the sliced sundae to the pan. Stir-fry over medium heat until the sundae is cooked through and coated with the sauce. Once the sundae is almost done, add the shredded perilla leaves. Finally, drizzle with 1/2 tablespoon of sesame oil and sprinkle with 10 twists of black pepper. Mix everything well for a delicious Sundae Bokkeum. You can also add sesame seeds for extra garnish if desired.
