Sundae Bokkeum (Stir-fried Korean Blood Sausage)

Name: Sundae Bokkeum (Stir-fried Korean Blood Sausage)
Cuisine: Korean
Ingredients: Sundae 500g; Cabbage 200g; Onion 1; Carrot 1/2; Green onion 1 stalk; Cheongyang chili pepper 2; Perilla leaves 1 pack; Jin soy sauce 2 tbsp; Oyster sauce 1 tbsp; Red chili powder 2 tbsp; Red chili paste 1 tbsp; Water 100ml; Sugar 1 tbsp; Starch syrup 2 tbsp; Minced garlic 2 tbsp; Cooking wine 2 tbsp; Black pepper a little; Cooking oil appropriate amount; Perilla seed powder 2 tbsp

A spicy and sweet sundae stir-fry recipe that you can make easily and quickly at home.

KoreanOther

📝 5 steps

🍳 Start Cooking

What You'll Need

Sundae500g

Cabbage200g

Onion1

Carrot1/2

Green onion1 stalk

Cheongyang chili pepper2

Perilla leaves1 pack

Jin soy sauce2 tbsp

Oyster sauce1 tbsp

Red chili powder2 tbsp

Red chili paste1 tbsp

Water100ml

Sugar1 tbsp

Starch syrup2 tbsp

Minced garlic2 tbsp

Cooking wine2 tbsp

Black peppera little

Cooking oilappropriate amount

Perilla seed powder2 tbsp

Instructions

Use a cutting board and knife to cut the cabbage, onion, carrot, green onion, Cheongyang chili peppers, and perilla leaves into appropriate sizes.

In a bowl, mix the Jin soy sauce, oyster sauce, red chili powder, red chili paste, sugar, starch syrup, minced garlic, cooking wine, black pepper, and water to make the sauce.

Grease a pan with cooking oil and add the prepared vegetables and sundae.

Turn on the heat and stir-fry the ingredients together.

Add the prepared sauce and perilla seed powder to the pan and stir-fry evenly with the ingredients to finish.