Baek Jong-won Style Stir-fried Sundae
Delicious and Non-Smelly Baek Jong-won Sundae Stir-fry Recipe: The Ultimate Soju Snack!
Try this special, appetite-stimulating stir-fried sundae, easily made at home with Baek Jong-won’s recipe. The perfect harmony of rich flavor and spicy sauce!
Baek Jong-won’s Sundae Stir-fry Ingredients
- Fresh Sundae 500g
- 1/2 Onion (sliced)
- 1 Green Onion (cut into large pieces)
- 1/2 King Oyster Mushroom (sliced)
- 1/6 Carrot (cut into cubes)
- 10 Whole Garlic Cloves (sliced or minced)
- 1/6 Head of Cabbage (coarsely shredded)
- 10 Fresh Perilla Leaves (thinly julienned)
- 3 Cheongyang Peppers (diagonally sliced)
- 30g Perilla Oil (approx. 2 Tbsp)
- 30g Cooking Oil (approx. 2 Tbsp)
- 5g Sugar (approx. 1/2 tsp)
- 5g Salt (approx. 1 tsp)
- 15g Perilla Seed Powder (approx. 2 Tbsp)
- 50g Soaked Glass Noodles or Jjolmyeon Noodles
- Pinch of Black Pepper
- Pinch of Sesame Seeds
- A little Water
Special Sundae Stir-fry Sauce
- 40g Gochujang-based Spicy Sauce (approx. 3 Tbsp)
- 10g Minced Garlic (approx. 1 Tbsp)
- 15g Perilla Seed Powder (approx. 2 Tbsp)
- 20g Water (approx. 1.5 Tbsp)
- 10g Doenjang (Soybean Paste) (approx. 1/2 Tbsp)
- 40g Gochujang-based Spicy Sauce (approx. 3 Tbsp)
- 10g Minced Garlic (approx. 1 Tbsp)
- 15g Perilla Seed Powder (approx. 2 Tbsp)
- 20g Water (approx. 1.5 Tbsp)
- 10g Doenjang (Soybean Paste) (approx. 1/2 Tbsp)
Cooking Instructions
Step 1
First, prepare the fresh vegetables for the sundae stir-fry by cutting them into bite-sized pieces. Slice the onion and cabbage into thick shreds about 1cm wide, and cut the carrot into bite-sized cubes for a pleasant texture.
Step 2
Thinly slice the king oyster mushrooms. For a spicy kick, diagonally slice the Cheongyang peppers, removing the seeds if you prefer less heat.
Step 3
It’s best to use refrigerated sundae rather than frozen sundae, as frozen sundae tends to burst easily during cooking. Gently rinse the refrigerated sundae under running water and cut it into large pieces, about 2-3cm in length.
Step 4
Now it’s time to make the special sauce that defines the flavor of this sundae stir-fry. Following Baek Jong-won’s recipe and measuring accurately will lead to a more delicious result. Combine all the sauce ingredients in a bowl and mix well.
Step 5
We’re preparing Jjolmyeon noodles for a chewy texture. (Alternatively, you can use soaked glass noodles.) Briefly blanch the Jjolmyeon noodles in boiling water before preparing them.
Step 6
Heat a generous amount of perilla oil and cooking oil in a wide pan. Add minced garlic and the coarsely chopped green onion, and sauté over low heat until fragrant, creating a garlic and green onion oil. Be careful not to burn them.
Step 7
Once the aroma of garlic and green onion is released, add the sliced sundae and stir-fry quickly over high heat. It’s important to stir-fry rapidly to prevent the sundae from sticking to the pan as it cooks.
Step 8
When the sundae is partially cooked, add all the prepared vegetables (onion, cabbage, carrot, king oyster mushroom) and stir-fry together. The key is to maintain the crispness of the vegetables.
Step 9
Add salt and pepper to taste and stir-fry until all ingredients are well combined. Be mindful not to overcook, as it can make the vegetables mushy.
Step 10
After stir-frying for about 3 minutes and the vegetables have slightly softened, add a little water. This helps keep the sundae and vegetables moist and allows the sauce to penetrate well.
Step 11
Add the blanched Jjolmyeon noodles and a generous amount of perilla seed powder for a nutty flavor. (If you desire an even richer nutty taste, you can add ground roasted perilla seeds.)
Step 12
Finally, add the diagonally sliced Cheongyang peppers for spiciness and aroma, and stir-fry briefly to finish. Overcooking can diminish the peppers’ spicy flavor.
Step 13
Transfer the finished sundae stir-fry to a large plate or serving pan. Generously top with thinly julienned perilla leaves for added fragrance. Sprinkle with more perilla seed powder and sesame seeds for a visually appealing and delicious dish. Enjoy while hot!
