Korean Stir-fried Sundae with Vegetables
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Sundae yachae bokkeum stir-fries Korean blood sausage with cabbage, onion, and scallion in a sauce of gochujang, soy sauce, and gochugaru.
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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.
Ingredients
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sundae yachae bokkeum stir-fries Korean blood sausage with vegetables in a thick, clinging gochujang sauce.
- Finish cue
- Do not press or mash the sundae; fold everything gently for 1 to 2 minutes, until the sauce coats the vegetables and sausage evenly.
- Avoid this
- Do not over-stir-fry; sundae can split.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 8 ingredients
Category median
30min, 8 ingredients
Based on 109 recipes
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