1
Add 40g Taeyangcho red chili paste, 6g Haechandle traditional soybean paste, and 9g minced garlic to a bowl.
White Stir-fried Sundae (Baek-sundae-bokkeum)
A recipe to make the famous Sillim-dong white stir-fried sundae at home. It is stir-fried with vegetables, sundae, and glass noodles along with a special seasoning sauce.
KoreanOther
📝 20 steps
What You'll Need
Taeyangcho red chili paste40g
Haechandle traditional soybean paste6g
Minced garlic9g
Beksul sugar12g
Commercial MSG (Miwon)0.5g
Lotte Mirin32g
Lotte Hwangman vinegar12g
Whole sesame seeds2g
Half-hulled perilla seed powder4g
Ottogi sesame oil3g
Sundae400g
Small onion1/2 (94g)
Carrot1/3 (88g)
Cabbage1/5 head (305g)
Perilla leavesa certain amount (1.5cm intervals)
Cheongyang chili pepper3 (24g)
Cooking oil40g
Water80g
Dashida2g
Black pepper1g
Perilla seed powder22g
Instructions
2
Measure and add 12g Beksul sugar, 0.5g commercial MSG, and 32g Lotte Mirin to the bowl.
3
Add 12g Lotte Hwangman vinegar and 2g whole sesame seeds to the bowl.
4
Crush 2g of whole sesame seeds slightly in your palm and add to the bowl.
5
Add 4g half-hulled perilla seed powder and 3g Ottogi sesame oil to the bowl and mix well to make the sauce.
6
Slice 400g of sundae into uniform 1.5cm thick pieces.
7
Slice 1/2 of a small onion (94g) uniformly.
8
Slice 1/3 of a carrot (88g) into slightly thick half-moon shapes.
9
Slice 1/5 of a cabbage (305g) into uniform 2cm strips, separating the inner and outer layers to match sizes.
10
Wash the perilla leaves, remove the stems, slice into 1.5cm intervals, separate, and place on a plate.
11
Slice 3 Cheongyang chili peppers (24g) diagonally and uniformly.
12
Add 40g cooking oil (about 1/4 cup) to a round pan and start cooking over medium-low heat.
13
Add the cabbage, onion, carrot, and sundae to the pan and stir-fry evenly.
14
Add 80g of water to the pan and stir-fry over medium-low heat.
15
Add 2g Dashida, 3g salt, and 1g black pepper to the pan, sprinkle evenly, and stir-fry.
16
Sprinkle 3g Beksul sugar evenly over the pan and stir-fry.
17
Add 60g of boiled glass noodles (or chewy noodles) to the pan and stir-fry.
18
Add the sliced perilla leaves and Cheongyang chili peppers and stir-fry.
19
Sprinkle 22g of perilla seed powder over the sundae and vegetables.
20
Turn off the heat and lightly stir one last time to mix the perilla leaves, chili peppers, and perilla seed powder to finish the white stir-fried sundae.