Spicy and Savory Stir-Fried Sundae Recipe
The Secret Ingredient for Deep Umami: Sundae Bokkeum Recipe
Hello everyone! Today, we’re making a sundae bokkeum (stir-fried Korean blood sausage) that’s just as delicious as what you’d get at a restaurant. It’s packed with flavor, and the sauce melds perfectly with the ingredients, never separating. You can achieve this deliciousness with a few simple tips, even without any special ingredients. It’s perfect as a side dish for rice or as a snack with drinks. Let’s get started!
Main Ingredients
- 1/2 Onion (sliced thinly)
- 1/2 Korean leek (sliced diagonally)
- 1 Cheongyang chili pepper (chopped)
- 150g Napa cabbage (cut into 3cm pieces)
- 150g Sundae (Korean blood sausage, cut into 2cm pieces)
- 5 Perilla leaves (thinly sliced)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Peel the onion and slice it thinly into long strips about 0.5 cm thick. The natural sweetness of the onion will enhance the overall flavor of the dish.
Step 2
Wash the Korean leek and slice it diagonally into pieces about 1 cm thick. The mild, pungent aroma of the leek will beautifully complement the sundae, adding another layer of flavor.
Step 3
For a touch of spiciness, chop the Cheongyang chili pepper into pieces about 0.5 cm thick after removing the stem. Feel free to adjust the amount or add more if you enjoy a spicier kick.
Step 4
Wash the Napa cabbage, remove the core, and cut it into large, bite-sized pieces of about 3 cm. The sweetness and crispiness of the cabbage will add a wonderful texture to the stir-fry.
Step 5
Cut the sundae into bite-sized pieces, approximately 2 cm in size. Using sundae that has been briefly blanched in boiling water will make it more tender and help it absorb the sauce better.
Step 6
Finally, wash the perilla leaves, pat them dry, and then thinly slice them into strips about 0.5 cm wide. The aromatic fragrance of the perilla leaves will cut through any richness and elevate the dish’s overall aroma.
Step 7
Now, let’s make the delicious sauce for our sundae bokkeum. In a small bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of corn syrup, 1 tablespoon of cooking wine, 1 tablespoon of minced garlic, and 2 tablespoons of gochugaru. Stir well until the sugar is dissolved. Preparing the sauce in advance will make the stir-frying process much smoother.
Step 8
Heat about 2 tablespoons of cooking oil in a deep pan or wok over high heat. Once the oil is hot, add the sliced onion and the large pieces of Napa cabbage. Stir-fry quickly until the vegetables are slightly softened, about 1-2 minutes. Stir-frying over high heat helps to retain the crispness of the vegetables and prevents them from becoming watery.
Step 9
Once the onion and cabbage are slightly softened, add the cut sundae to the pan. Continue to stir-fry, making sure to toss them frequently to prevent the sundae pieces from sticking together.
Step 10
When the sundae is cooked through and evenly distributed in the pan, pour in the prepared sauce. Stir-fry over high heat for another 1-2 minutes until the sauce coats everything evenly. Be careful not to burn the sauce during this step.
Step 11
Finally, reduce the heat slightly. Add 1 tablespoon of sesame oil for shine and 1 tablespoon of anchovy sauce to enhance the umami. Stir in the chopped Cheongyang chili peppers and sliced leeks and cook for about another 30 seconds to release their aromas. Adding anchovy sauce provides a deeper, more complex savory flavor than soy sauce alone.
Step 12
Transfer the finished sundae bokkeum to a serving plate. Generously top with the thinly sliced perilla leaves. Enjoy the wonderful flavors enhanced by the fragrant perilla. This dish makes for a satisfying meal with a bowl of warm rice!
