Korean Stir-fried Sundae (Sundae Bokkeum)
Quick answer
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.
What makes this special
- Spicy stir-fried blood sausage with cabbage and onions delivers a savory, high-heat finish.
- High heat and fast stir-fry finishes the dish before soondae toughens
- Cabbage releasing moisture as it wilts spreads the sauce evenly
Key ingredients
Core cooking flow
- 1 Cut 300 g sundae into bite-size pieces that are not too thick, so they heat quickly without bursting.
- 2 Mix 1.5 tablespoons gochujang, 1 tablespoon gochugaru, 1 tablespoon soy sauc...
- 3 Heat a pan over high heat, then add 1 tablespoon cooking oil.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
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.
- 2Season
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.
- 3Control
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.
- 4Season
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.
- 5Heat
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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