Korean Stir-fried Sundae (Sundae Bokkeum)

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 10

About this dish

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 causes the sundae casing to burst and the filling to toughen, while the cabbage and onion release just enough moisture as they wilt to help the sauce coat every piece evenly. The seasoning stacks direct heat from gochujang, a gentler radiant warmth from gochugaru flakes, and sweetness from sugar into a multidimensional spicy-sweet profile. Green onion is held until the very last moment so its fragrance survives the heat; added earlier, the aroma disappears before the dish reaches the table. Adding tteokbokki rice cakes transforms the dish into the popular combo known as tteoksuni, and a layer of melted cheese on top rounds out the spice.

Ingredients (2 servings)

Ingredient	Amount	Unit
sundae (Korean blood sausage)	300	g
cabbage	100	g
onion	0.5	piece
green onion	1	stalk
gochujang	1.5	tbsp
gochugaru	1	tbsp
soy sauce	1	tbsp
sugar	0.5	tbsp
minced garlic	1	tbsp
cooking oil	1	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Finish

Cut 300 g sundae into bite-size pieces that are not too thick, so they heat quickly without bursting.

Cut 100 g cabbage, 1/2 onion, and 1 stalk green onion, keeping the green onion separate for the finish.
2

Season

Mix 1.5 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauce, 0.5 tablespoon sugar, and 1 tablespoon minced garlic before cooking. Break up thick lumps now, because the stir-fry moves too quickly to fix the sauce later.
3

Control

Heat a pan over high heat, then add 1 tablespoon cooking oil.

Add the onion and cabbage and stir-fry for about 2 minutes, just until the onion edges turn slightly translucent and the cabbage begins releasing moisture.
4

Season

When the vegetables start to soften, add the sauce and stir-fry for about 30 seconds.

Keep tossing so the paste does not scorch, using the moisture from the cabbage and onion to loosen and spread the seasoning.
5

Heat

Add the sundae and keep the heat high, stir-frying quickly for about 2 minutes.

Stop before the casings split open; the pieces should be hot through and evenly coated on the outside, not dry or tough.
6

Finish

Just before turning off the heat, add the green onion and toss for only about 20 seconds.

Serve immediately while its aroma is still fresh, scraping up the sauce from the bottom of the pan onto the dish.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Spicy stir-fried blood sausage with cabbage and onions delivers a savory, high-heat finish.
Finish cue: Add the onion and cabbage and stir-fry for about 2 minutes, just until the onion edges turn slightly translucent and the cabbage begins releasing moisture.
Avoid this: Do not overcook sundae on high heat to prevent it from getting tough.