Korean Stir-fried Sundae with Vegetables
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Without the tripe of sundae-gopchang-bokkeum, this stir-fry leans on cabbage, onion, and scallion for a lighter plate.
Read more
The vegetables are cut thick so they still have bite after cooking, and soy sauce in the gochujang glaze makes it as salty as it is spicy.
Ingredients
Instructions
- 1
Slice 300 g of sundae into bite-size pieces that are not too thin, so they hold together in the pan.
Cut the cabbage, onion, and scallion fairly thick, leaving enough size for texture after stir-frying.
- 2
Mix 1 tablespoon gochujang, 1 tablespoon soy sauce, and 1 teaspoon gochugaru until smooth before cooking.
Breaking up the paste now helps the sauce coat quickly later and reduces the chance of scorching in the hot pan.
- 3
Heat the pan over medium heat, then add 1 tablespoon cooking oil.
Add the cabbage and onion first and stir-fry for 2 to 3 minutes, until the edges look slightly translucent and excess moisture has reduced.
- 4
When the vegetables have softened slightly, add the sundae and spread the pieces out in the pan.
Keep medium heat and turn them gently for only 1 to 2 minutes, just until the outside firms a little.
- 5
Add the prepared sauce and lower the heat to medium-low.
Do not press or mash the sundae; fold everything gently for 1 to 2 minutes, until the sauce coats the vegetables and sausage evenly.
- 6
Add the scallion at the end and stir-fry for about 1 more minute.
Once the scallion smells fresh and the sauce no longer sits wet on the bottom of the pan, turn off the heat and serve.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Stir-fried Sundae (Sundae Bokkeum)
korean blood sausage, cabbage
Korean Stir-fried Sundae and Tripe
korean blood sausage, cabbage
Korean Stir-Fried Udon with Spicy Chicken
cabbage, onion