1
Cut the green onion into large pieces, and chop the cabbage, king oyster mushroom, carrot, and Cheongyang chili pepper into appropriate sizes.
Baek-sundae Stir-fry
Make the famous Sillim-dong Baek-sundae stir-fry at home! It's great for housewarming parties with friends and pairs well with alcohol.
KoreanOther
📝 10 steps
What You'll Need
Sundae (Korean blood sausage)400g
Onion1/2 piece (100g)
Green onion1 stalk (150g)
King oyster mushroom1/2 piece (50g)
Carrot1/6 piece (30g)
Whole garlic10 cloves (40g)
Cabbage1/6 head (80g)
Perilla leaves10 leaves (20g)
Cheongyang chili pepper3 pieces (30g)
Perilla oil1/4 cup (30g)
Cooking oil1/4 cup (30g)
Sugar1/2 tbsp (5g)
Salt1/2 tbsp (5g)
Perilla seed powder1 1/2 tbsp (15g)
Soaked glass noodles50g
Black pepper powderappropriate amount
Sesame saltappropriate amount
Waterappropriate amount
Cho-gochujang (vinegared chili paste)4 tbsp (40g)
Minced garlic1 tbsp (10g)
Doenjang (soybean paste)2/3 tbsp
Instructions
2
Slice the whole garlic, and cut the perilla leaves, loosening them so they don't clump together.
3
Soak the glass noodles and prepare the ingredients to stir-fry along with the noodles.
4
Mix the cho-gochujang, minced garlic, perilla seed powder, perilla oil, water, and doenjang to make the dipping sauce.
5
Heat cooking oil in a pan and stir-fry the sliced garlic until it looks fried.
6
Add the prepared green onion and stir-fry together.
7
Add the prepared sundae to the pan and stir-fry.
8
Add the vegetables (cabbage, carrot, king oyster mushroom) and stir-fry, adding a little water as needed.
9
Season with salt and sugar, and add more water to adjust the consistency.
10
Add the perilla seed powder, perilla oil, black pepper, soaked glass noodles, Cheongyang chili pepper, and perilla leaves, then finish stir-frying.