Spicy and Sweet Stir-Fried Sundae (Korean Blood Sausage) Recipe
The Best Dinner Side Dish! Deliciously Spicy and Sweet Stir-Fried Sundae
Tonight, I’m sharing a special recipe to ease your dinner menu worries. Made for my husband who loves sundae, this stir-fried sundae offers a fantastic harmony of chewy sundae, crisp vegetables, and a deliciously spicy and sweet sauce that whets the appetite. It’s a perfect, flavorful dinner that the whole family can enjoy, even on a regular day!
Main Ingredients
- 500g Chilled Sundae (Korean Blood Sausage)
- 1 Onion (sliced into strips)
- 1/3 Carrot (sliced into strips)
- 10 Perilla Leaves (cut into large pieces)
- 1/2 Green Onion (cut into large pieces)
Amazing Sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Oligodang (corn syrup)
- 1 Tbsp Sugar
- 1 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp Minced Garlic
- Pinch of Ginger Powder (or 1/2 tsp minced fresh ginger)
- 1/2 Tbsp Sesame Oil
- Pinch of Sesame Seeds
- Pinch of Black Pepper
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Oligodang (corn syrup)
- 1 Tbsp Sugar
- 1 Tbsp Mirin (rice wine for cooking)
- 1 Tbsp Minced Garlic
- Pinch of Ginger Powder (or 1/2 tsp minced fresh ginger)
- 1/2 Tbsp Sesame Oil
- Pinch of Sesame Seeds
- Pinch of Black Pepper
Cooking Instructions
Step 1
Prepare 500g of fresh, chilled sundae. For easier eating, you can cut the sundae into bite-sized pieces, about 1.5cm thick. Thinly slice the onion and carrot into strips. Cut the perilla leaves into large pieces, about 4 or 2 cuts per leaf. Slice the green onion diagonally into large pieces. (Optional: Thinly sliced cabbage can also be added for extra crunch and flavor.)
Step 2
Place the prepared sundae in a steamer and steam over medium heat for about 15 minutes. This process makes the sundae more plump and ensures it’s cooked through, allowing the sauce to penetrate better. If you don’t have a steamer, you can briefly blanch it in boiling water.
Step 3
While the sundae is steaming, let’s make the delicious sauce! In a bowl, combine 2 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp oligodang, 1 Tbsp sugar, and 1 Tbsp mirin. Mix well. Then, add 1 Tbsp minced garlic, a pinch of ginger powder (or 1/2 tsp minced fresh ginger), 1/2 Tbsp sesame oil, a pinch of sesame seeds, and a pinch of black pepper. Stir everything together until well combined. Feel free to adjust the sauce ingredients to your taste.
Step 4
Heat a pan and add the sliced onions and carrots (and cabbage, if using). Stir-fry until the vegetables begin to soften and turn slightly translucent. Add half (half of the total amount) of the prepared sauce and stir-fry with the vegetables, allowing the sauce to coat them. This step helps to blend the sweetness of the vegetables with the spiciness of the sauce, creating a richer flavor.
Step 5
Once the vegetables are partially cooked, add the steamed sundae to the pan. Pour in the remaining sauce and stir-fry everything together. It’s important to gently mix with a spatula to prevent the sundae from breaking apart. Stir-fry for about 3-4 minutes, ensuring the sundae is evenly coated with the sauce.
Step 6
Towards the very end of cooking, add the large-cut perilla leaves and the diagonally sliced green onions. Stir-fry briefly one more time. The key is to not overcook them; a quick toss is enough to release their fragrant aroma without making them limp.
Step 7
And there you have it – a delicious stir-fried sundae! Serve this glossy, appetizing dish with a warm bowl of rice. The spicy and sweet flavors will surely awaken your appetite and make your dinner meal even more enjoyable. For an even better experience, pair this flavorful sundae with a cold beer or some soju – it’s truly the ultimate dinner menu!
