Spicy and Sweet Stir-Fried Sundae (Korean Blood Sausage)
Ultimate Late-Night Snack: Baek Jong-won’s Style Spicy Stir-Fried Sundae Recipe
This recipe transforms store-bought sundae (Korean blood sausage) into a spectacular late-night dish. By adding plenty of perilla powder and perilla leaves, and a spicy-sweet sauce inspired by Chef Baek Jong-won, you’ll create a flavor rivaling the famous Sundae Town in Sillim-dong. Perfect for when you crave a hearty and delicious meal, this recipe is surprisingly easy to make!
Stir-Fried Sundae Ingredients
- 250g prepared sundae (Korean blood sausage)
- 2 cups cabbage, roughly chopped
- 10 perilla leaves, roughly chopped
- 1 onion, thinly sliced
- 1/3 large green onion (scallion), cut lengthwise and then into large pieces
- A small amount of carrot, thinly sliced
- 1 chili pepper (preferably Korean green chili), finely chopped
- 1 Tbsp minced garlic
Spicy and Sweet Stir-Fry Sauce
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or honey/agave)
- Pinch of black pepper
- 3 Tbsp perilla powder
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or honey/agave)
- Pinch of black pepper
- 3 Tbsp perilla powder
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, lightly rinse the sundae under running water. Then, cut it into bite-sized pieces that are about half an inch thick. Cutting it too thinly can cause it to break apart during stir-frying, so aim for a slightly thicker cut.
Step 2
Let’s make the key to this delicious stir-fry: the special sauce! In a bowl, combine 1 Tbsp gochujang, 1 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp minced garlic, 1 Tbsp sugar, 1 Tbsp corn syrup, and a pinch of black pepper. Mix them well.
Step 3
This sauce tastes even better if it’s aged in the refrigerator for a day, allowing the flavors to meld beautifully. (Tip: It’s best to add the perilla powder later during the stir-frying process, rather than mixing it into the sauce now, to preserve its fragrant aroma.)
Step 4
Prepare your vegetables for stir-frying. Thinly slice the onion and carrot. Cut the large green onion lengthwise and then into large pieces. (Tip: Sautéing the green onion in oil first to create scallion oil will add a wonderful depth of flavor.) Roughly chop the perilla leaves and cabbage. Finely chop the chili pepper to add a pleasant spiciness.
Step 5
Your special sauce and fragrant perilla powder are ready! Now, let’s get cooking.
Step 6
Heat some cooking oil in a pan over medium heat. Add the minced garlic and sauté until it becomes fragrant and lightly golden. This step releases a sweet aroma. If you haven’t already, this is a great time to add the chopped green onions and sauté them until fragrant to create delicious scallion oil.
Step 7
Start by stir-frying the firmer vegetables. Add the cabbage, onion, and carrot to the pan. Stir-fry them over medium heat until they begin to soften slightly. It’s important to sauté them enough to bring out their natural sweetness.
Step 8
Once the firmer vegetables are partially cooked, add the green onions, chopped chili pepper, and the prepared sundae to the pan. Continue to stir-fry everything together.
Step 9
Now, add the prepared sauce and stir-fry until all ingredients are well combined. Since the sauce contains sugar and corn syrup, it might stick to the bottom of the pan. To prevent this and ensure a moist stir-fry, add about 4-5 tablespoons of water. This will help the sauce cook evenly without burning.
Step 10
Continue to stir and mix, allowing the sauce to coat the vegetables and sundae evenly. This is the moment where all the ingredients beautifully come together with the sauce.
Step 11
Finally, add the 3 tablespoons of perilla powder for that rich, nutty flavor and mix it thoroughly. The savory aroma of the perilla powder will enhance the dish’s overall taste.
Step 12
Add the fragrant perilla leaves last. Stir-fry them only briefly until they just begin to wilt. This preserves their fresh, aromatic quality. Avoid overcooking them.
Step 13
Once the vegetables retain a slight crispness, the sundae is tender, and the sauce is glossy and well-distributed, your Baek Jong-won style Spicy Stir-Fried Sundae is complete! Just before turning off the heat, drizzle in 1 tablespoon of sesame oil and sprinkle with toasted sesame seeds for a perfect finishing touch. Enjoy your delicious meal!
