1
Steam the sundae in boiling water or a steamer without opening the package for 10 minutes to warm it up until soft.
⏱️ 10m 0s
Umami-Packed Sundae Stir-fry
A recipe for Sundae stir-fry, made by stir-frying Korean blood sausage (sundae), chicken thigh, and various vegetables in a spicy-sweet sauce, perfect as a snack with drinks or a side dish.
KoreanOther
⏱️ 10 min total📝 9 steps
What You'll Need
Sundae1 pack
Chicken thigh150g
Cabbage1/5
Onion1/2
Green onion2 stalks
Perilla leaves2 bundles
Garlic3 cloves
Jin-ganjang (soy sauce)2T
Red chili powder4T
Gochujang (red chili paste)1T
Oyster sauce1T
Starch syrup2T
Sugar1T
Cooking wine3T
Perilla seed powder2T
Black peppera little
Instructions
2
Cut the green onion, cabbage, onion, garlic, and perilla leaves into appropriate sizes.
3
Cut the chicken thigh into bite-sized pieces.
4
Make the stir-fry sauce by mixing jin-ganjang, sugar, starch syrup, cooking wine, gochujang, oyster sauce, and red chili powder.
5
Heat cooking oil in a pan, add the chicken thigh, chopped garlic, and black pepper, and stir-fry until golden.
6
Once the chicken is cooked, add hard vegetables like carrots, cabbage, onion, and green onion first and stir-fry until wilted.
7
Add 2/3 of the prepared sauce and stir-fry so the vegetables and meat are well coated.
8
Cut the warmed sundae into bite-sized pieces and add to the pan.
9
Add the sliced perilla leaves, the remaining sauce, and perilla seed powder, and stir-fry lightly so the sundae doesn't burst.