1
Mince 6-7 cloves of garlic, and slice 1.5 stalks of green onion, 1 onion, and 10 perilla leaves.
Baek-sundae Stir-fry
A clean and mild stir-fried blood sausage recipe made without gochujang, using garlic, green onions, onions, perilla leaves, chives, and mushrooms.
KoreanOther
⏱️ 3 min total📝 12 steps
What You'll Need
Sundae (blood sausage)500g
Garlic6-7 cloves
Green onion1.5 stalks
Onion1
Perilla leaves10
Chives1 cup
Mushroomsappropriate amount
Fish sauce1 tsp
Vinegar1 Tbsp
Sugar1/2 Tbsp
Water4 Tbsp
Instructions
2
Trim the stems of the oyster mushrooms and prepare 1 cup of chives.
3
Mix 1 Tbsp of vinegar, 1/2 Tbsp of sugar, and 4 Tbsp of water to make a vinegar mixture.
4
Generously coat a pan with oil, add the minced garlic, and sauté over low heat for about 3 minutes to release the aroma.
⏱️ 3m 0s5
Add the sundae to the pan, and while scraping the pan to prevent the garlic from burning, cook the sundae over low heat while flipping it.
6
Sprinkle black pepper over the sundae.
7
Add the onion and green onion and stir-fry together.
8
Add the mushrooms and stir-fry together.
9
Add 1 tsp of fish sauce and the prepared vinegar mixture to deglaze the pan.
10
Season the vegetables with salt, turn the heat to high, and quickly stir-fry while scraping the bottom to mix all ingredients evenly.
11
Once the moisture has evaporated, add the chives and sliced perilla leaves and mix.
12
Cook briefly until the chives and perilla leaves have wilted to complete the Baek-sundae stir-fry.