White Sundae Stir-fry: Pure and Savory Home-style Delicacy
White Sundae Stir-fry: Pure and Savory Home-style Delicacy
A Hearty Home-cooked Meal That Rivals Eating Out! White Sundae Stir-fry Recipe with Savory Flavors, No Gochujang Needed
Hello everyone! Today, I’m sharing a recipe for ‘White Sundae Stir-fry,’ a delicious way to enjoy sundae stir-fry without gochujang or chili powder. It’s mild enough for children to enjoy, making it a perfect family meal. Experience the joy of making a generous and tasty white sundae stir-fry right in your own kitchen, just like you’d get at a restaurant! The chewy sundae and crisp vegetables come together for a wonderful meal or a perfect accompaniment to drinks.
Main Ingredients- 500g Sundae (Korean blood sausage)
- 1/2 Onion
- 1 Green onion (scallion)
- Approx. 1/4 head Cabbage
- 15 Perilla leaves
- 3 Korean green chilies (Cheongyang)
- 1 Handful Tteokbokki rice cakes
- 2 Tbsp Perilla oil
Seasoning Ingredients- 4 Tbsp Soy sauce
- 3 Tbsp Perilla seed powder (1 Tbsp fine powder + 2 Tbsp for soup)
- 2 Tbsp Oligosaccharide (or corn syrup)
- Pinch of Black pepper
- 1.5 Tbsp Minced garlic
- 4 Tbsp Soy sauce
- 3 Tbsp Perilla seed powder (1 Tbsp fine powder + 2 Tbsp for soup)
- 2 Tbsp Oligosaccharide (or corn syrup)
- Pinch of Black pepper
- 1.5 Tbsp Minced garlic
Cooking Instructions
Step 1
1. Slice the sundae into bite-sized pieces. Briefly steam or lightly cook it to cool down before stir-frying. (If it’s too hot, the sundae might break apart while cooking.) Rinse the tteokbokki rice cakes in cold water and set aside.
Step 2
2. Coarsely chop the onion. Slice the green onion into large, diagonal pieces. Cut the cabbage into thick shreds. Roughly chop the perilla leaves. Slice the Korean green chilies diagonally.
Step 3
3. Let’s make the seasoning! In a bowl, combine 4 Tbsp soy sauce, 3 Tbsp perilla seed powder (mix 1 Tbsp fine powder with 2 Tbsp soup-grade powder), 2 Tbsp oligosaccharide, a pinch of black pepper, and 1.5 Tbsp minced garlic. Mix well until thoroughly combined.
Step 4
4. Heat 2 Tbsp of perilla oil in a pan over medium-low heat. Add the sundae, tteokbokki rice cakes, cabbage, onion, Korean green chilies, and green onion. Add a small pinch of fine salt (about the size of a pea). Stir-fry for about 2 minutes. When the cabbage is about half cooked, add the prepared seasoning mix and stir well to coat all the ingredients evenly. Pour in 5 Tbsp of water and continue to stir-fry over medium-low heat until glossy. When the vegetables are almost tender, add the perilla leaves and toss just once more to combine. Your delicious white sundae stir-fry is ready! Taste and adjust seasoning with salt or additional sauce if needed.
