1
Blanch the sliced sundae in boiling water.
White Sundae Vegetable Stir-fry
A recipe for savory and hearty white sundae vegetable stir-fry made for large-scale group catering.
KoreanOther
📝 7 steps
What You'll Need
Sundae (sliced)23kg
Tteokbokki rice cakes4kg
Cabbage4kg
Perilla leaves1kg
Onion3kg
Carrot2kg
Minced garlic4~500g
Perilla seed powder0.9kg
Cooking oilAppropriate amount
Sesame oilAppropriate amount
Soy sauceAppropriate amount
Chicken stock140g
Dashida (beef seasoning)70g
Miwon (MSG)25g
Pepper35g
Salt (seasoned salt)35g
Instructions
2
Pour a generous amount of cooking oil into a large cauldron, add onion, carrot, and minced garlic, and stir-fry.
3
When the onion and carrot are slightly cooked, add cabbage and stir-fry, then add the tteokbokki rice cakes that have been seasoned with sesame oil and soy sauce, and stir-fry together.
4
Once the ingredients are evenly mixed, add the blanched sundae and continue to stir-fry.
5
Sprinkle the powdered seasoning made by mixing chicken stock, Dashida, Miwon, pepper, and seasoned salt evenly in portions to ensure it is not too salty.
6
Add the perilla seed powder in two batches and stir quickly to prevent it from sticking to the cauldron.
7
Finally, add the perilla leaves and mix lightly to finish.