Korean Stir-fried Sundae and Tripe
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.
Adjust Servings
Instructions
- 1
Blanch tripe to remove odor and cut into bite-size pieces.
- 2
Slice sundae and vegetables.
- 3
Heat oil and stir-fry tripe first until lightly browned.
- 4
Add gochujang and gochugaru, stirring so the sauce does not burn.
- 5
Add cabbage and onion and stir-fry until softened.
- 6
Add sundae and green onion, cook 2 more minutes, then serve.
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