Korean Stir-fried Sundae with Vegetables
Sundae yachae bokkeum stir-fries Korean blood sausage with cabbage, onion, and scallion in a sauce of gochujang, soy sauce, and gochugaru. The vegetables go into the pan first to drive off excess water so the sauce clings better, while the sundae is added later to keep its casing intact and its filling dense and chewy. The combined seasoning creates a spicy-salty glaze that coats the sundae slices evenly. Compared to sundae-gopchang-bokkeum, this version skips the tripe and leans heavier on vegetables, making it a lighter take on the same street food flavor.
Adjust Servings
Instructions
- 1
Slice sundae and cut vegetables into bite-size pieces.
- 2
Mix gochujang, soy sauce, and gochugaru for sauce.
- 3
Stir-fry cabbage and onion in oil first.
- 4
Add sundae and sauce, then stir-fry over medium heat.
- 5
Finish with scallion and cook 1 more minute.
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