1
Cut the cabbage into bite-sized pieces.
Stir-fried Sundae (Korean Blood Sausage)
This is a recipe for stir-fried sundae, a great snack or pub food that you can easily enjoy at home.
KoreanOther
📝 18 steps
What You'll Need
Sundae1 pack (500g)
Cabbage1/4 head (200g)
Onion1
Green onion1 stalk
Perilla leavesa suitable amount
Jin-ganjang (soy sauce)2 tbsp
Cooking wine2 tbsp
Minced garlic1 tbsp
Sugar1 tbsp
Red chili powder1.5 tbsp
Gochujang (red chili paste)1.5 tbsp
Oyster sauce1 tbsp
Starch syrup1 tbsp
Perilla seed powder2 tbsp
Black peppera pinch
Cooking oil2 tbsp
Instructions
2
Cut the onion into bite-sized pieces.
3
Cut the green onion into pieces the length of a finger, splitting them in half lengthwise.
4
Remove the stems from the perilla leaves, cut them in half, and then slice them into slightly wide strips.
5
In a bowl, mix 2 tbsp soy sauce, 2 tbsp cooking wine, 1 tbsp minced garlic, 1 tbsp sugar, 1.5 tbsp red chili powder, 1.5 tbsp gochujang, 1 tbsp oyster sauce, and 1 tbsp starch syrup to make the sauce.
6
Drizzle cooking oil twice around the pan and heat it up.
7
Add the prepared cabbage and onion to the pan and stir-fry.
8
Add the sliced green onion to the pan and stir-fry together.
9
Stir-fry until the vegetables have wilted slightly.
10
Once the vegetables have wilted, add the prepared sauce and stir-fry.
11
Stir-fry until the sauce reduces slightly.
12
Add 1 cup of water.
13
Add the sliced sundae.
14
Continue stir-frying over high heat, letting the sauce bubble and the sundae cook through.
15
Add 2 tbsp of perilla seed powder.
16
Sprinkle in some black pepper.
17
Add the sliced perilla leaves, reduce the heat slightly, and stir-fry.
18
Once the sundae is soft and evenly coated with the sauce, the delicious stir-fried sundae is complete.