Korean Stir-fried Sundae and Tripe
Quick answer
Sundae-gopchang-bokkeum is a bunsik-style stir-fry combining blanched beef tripe and Korean blood sausage (sundae) with cabbage, onion, and scallion in a gochujang-gochugaru sauce.
What makes this special
- Sundae-gopchang-bokkeum combines seared beef tripe and blood sausage in a spicy gochugaru and cabbage stir-fry.
- Tripe seared first for char before the gochujang sauce is added
- Sundae added last to prevent bursting and preserve chewy texture
Key ingredients
Core cooking flow
- 1 Pat the 300 g blanched beef tripe dry, then cut it into bite-size pieces.
- 2 Slice the 300 g sundae fairly thick, then prepare the cabbage, onion, and green onion.
- 3 Heat a wide pan over medium heat, add 1 tablespoon cooking oil, and stir-fry...
Sundae-gopchang-bokkeum is a bunsik-style stir-fry combining blanched beef tripe and Korean blood sausage (sundae) with cabbage, onion, and scallion in a gochujang-gochugaru sauce. The tripe is seared first for a lightly charred exterior, then the spicy sauce is built in the pan before vegetables are added. Sundae goes in last and cooks briefly to prevent the casing from splitting. Each component brings a distinct texture - springy tripe, dense chewy sundae, and sweet crunchy cabbage - unified by the bold, spicy coating.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Pat the 300 g blanched beef tripe dry, then cut it into bite-size pieces.
Removing surface moisture helps it sear instead of steam and keeps the spicy sauce from turning watery in the pan.
- 2Season
Slice the 300 g sundae fairly thick, then prepare the cabbage, onion, and green onion.
Avoid very thin sundae slices, because they split easily when tossed with hot vegetables and sauce.
- 3Control
Heat a wide pan over medium heat, add 1 tablespoon cooking oil, and stir-fry the tripe for about 3 minutes.
Toss often until the outside looks lightly browned and smells savory, not raw.
- 4Season
Lower the heat, then add 1.5 tablespoons each gochujang and gochugaru.
Stir for about 30 seconds so the seasoning coats the tripe evenly, scraping the pan if the paste starts to stick.
- 5Control
Add the 180 g cabbage and 100 g onion, then return to medium heat and stir-fry for about 3 minutes.
Stop when the vegetables have softened slightly but the cabbage still keeps some crunch.
- 6Finish
Add the sundae and 50 g green onion at the end, then toss gently for only about 2 minutes.
Turn off the heat before the sundae casing opens, and serve while the sauce is glossy.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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