Korean Stir-fried Sundae (Sundae Bokkeum)
Sundae-bokkeum is a spicy Korean stir-fry of blood sausage with cabbage, onion, and green onion in a sauce made from gochujang, gochugaru, soy sauce, sugar, and garlic. High heat and a short cooking time are essential because prolonged stir-frying toughens the sundae, while the cabbage and onion release enough moisture to help the sauce coat every piece evenly. The seasoning layers direct heat from gochujang, a gentler warmth from gochugaru flakes, and sweetness from sugar into a multidimensional spicy-sweet profile. Green onion goes in last for a burst of fragrance, and adding tteokbokki rice cakes transforms the dish into the popular combo known as tteoksuni.
Adjust Servings
Instructions
- 1
Cut sundae into bite-sized pieces.
- 2
Cut cabbage and onion into bite-sized pieces.
- 3
Mix gochujang, gochugaru, soy sauce, sugar, and garlic to make the sauce.
- 4
Heat oil in a pan and stir-fry onion and cabbage.
- 5
Add sundae and sauce, stir-fry on high heat.
- 6
When sauce is well coated, add green onion, toss once more, and serve.
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Nutrition (per serving)
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