Savory Soy-Glazed Sundae Stir-Fry (Kid-Friendly)
Kid-Friendly Sundae Stir-Fry with Soy Sauce Glaze
Enjoy a hearty and nutritious Sundae (Korean blood sausage) stir-fry packed with vegetables! Unlike the typically spicy versions found in restaurants, this recipe features a mild soy-based sauce, making it perfect for children. The combination of tender sundae and crisp vegetables, coated in a sweet and savory soy glaze, creates a delightful dish that’s excellent as a side dish with rice or as a flavorful appetizer.
Main Ingredients- 360g Sundae (Korean blood sausage)
- 4 bunches Perilla leaves (approx. 40 leaves)
- 90g Cabbage
- 100g Onion (about 1/2 medium)
- 55g Carrot (about 1/3 medium)
- 2 Scallions
Sauce Ingredients- 2 Tbsp Soy Sauce
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Perilla Seed Powder
- Pinch of Black Pepper
- 2 Tbsp Soy Sauce
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Perilla Seed Powder
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Wash the perilla leaves thoroughly under running water, pat them dry with a paper towel, and trim off the tough stems. Stack the leaves and cut them into 3-4 large pieces. Peel and thinly slice the onion. Peel and julienne the carrot. Cut the cabbage into thick shreds. Finely chop the scallions for garnish.
Step 2
To ensure a cleaner taste and texture, it’s best to briefly blanch the sundae before stir-frying. Bring a pot of water to a boil, add the sundae, and let it simmer for about 10 minutes. This will make the sundae more plump and firm.
Step 3
Once blanched, rinse the sundae under cold water, let it cool slightly, and then cut it into bite-sized pieces. Slicing them to about 1.5 cm thickness provides a pleasant chew and prevents them from breaking apart during stir-frying. Avoid slicing them too thinly.
Step 4
Now, let’s start stir-frying! Lightly oil a wide pan or wok. Add the prepared cabbage, onion, and carrot first. Stir-fry them until they begin to soften and release some moisture. Since the sundae is already cooked, you only need to cook the vegetables until they are tender-crisp.
Step 5
Once the vegetables are partially cooked, add the sliced sundae to the pan. Pour in the sauce ingredients: 2 tablespoons of soy sauce, 2 tablespoons of mirin (which helps reduce any gaminess and adds a nice sheen), and a pinch of black pepper.
Step 6
Stir-fry everything over medium-high heat quickly to combine the ingredients and coat them evenly with the sauce. The goal is to cook the vegetables to a tender-crisp texture while allowing the sundae to absorb the flavors. Keep stirring to prevent burning.
Step 7
When the vegetables are cooked to your liking and the sauce has coated everything well, it’s time to add the perilla leaves. Perilla leaves can become soggy if overcooked, so adding them at the very end is key to preserving their aroma and texture.
Step 8
Immediately after adding the perilla leaves, sprinkle in 1 tablespoon of perilla seed powder. This adds a nutty, earthy flavor that enhances the overall taste of the stir-fry.
Step 9
Stir gently to ensure the perilla seed powder is evenly distributed and the perilla leaves are just wilted, which should take about 1 minute. Your delicious soy-glazed sundae stir-fry is now ready! Garnish with the chopped scallions and serve hot with rice. Enjoy your flavorful meal!
