Spicy and Sweet Stir-Fried Sundae Recipe
Homemade Spicy and Sweet Stir-Fried Sundae
Do you enjoy stir-fried sundae (Korean blood sausage)? I used to visit the Sundae Alley in Shindang-dong occasionally when I craved it. Now, I tend to avoid crowded and busy places. This homemade stir-fried sundae is perfect as a drinking snack or a simple meal replacement. Enjoy a simple and delicious sundae stir-fry at home!
Main Ingredients- Sundae (Korean blood sausage) 400g
- Cabbage 1/4 head
- Onion 1/2
- Perilla leaves (or sesame leaves) 100g
- Rice cakes 50g (optional, e.g., tteokbokki rice cakes)
- Carrot 1/4
Spicy and Sweet Sauce Ingredients- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 3-4 Tbsp (adjust to spice preference)
- Soy sauce 1 Tbsp
- Oyster sauce 1 Tbsp
- Minced garlic 2 Tbsp
- Cooking wine (Mirin or Cheongju) 1 Tbsp
- Plum extract (or syrup) 1 Tbsp
- Black pepper a pinch
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 3-4 Tbsp (adjust to spice preference)
- Soy sauce 1 Tbsp
- Oyster sauce 1 Tbsp
- Minced garlic 2 Tbsp
- Cooking wine (Mirin or Cheongju) 1 Tbsp
- Plum extract (or syrup) 1 Tbsp
- Black pepper a pinch
Cooking Instructions
Step 1
First, prepare the sundae. The package instructions might say to steam it with the plastic wrap on, but for hygiene, I prefer to remove both the outer packaging and the inner plastic wrap, then rinse it thoroughly. I recommend this step if you feel uneasy.
Step 2
Steam the prepared sundae for about 10 minutes. Since the sundae will be stir-fried again later, steam it just until it’s heated through, not fully cooked. 10 minutes should be sufficient.
Step 3
While the sundae is steaming, prepare the vegetables for stir-frying. Chop the cabbage and onion into bite-sized pieces, and thinly slice the carrot. Wash the perilla leaves (or sesame leaves) and cut them into large pieces.
Step 4
The key to delicious stir-fried sundae is the sauce! In a bowl, combine 2 Tbsp gochujang, 3-4 Tbsp gochugaru (adjust according to your spice preference), 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 2 Tbsp minced garlic, 1 Tbsp cooking wine, 1 Tbsp plum extract, and a pinch of black pepper. Mix well until all ingredients are evenly incorporated.
Step 5
Now, let’s start stir-frying. Heat a pan over medium-high heat and add a generous amount of olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
Step 6
Once the garlic is fragrant, add the chopped onion, cabbage, and carrot. Stir-fry until the vegetables are lightly coated in oil and begin to soften, about 3-4 minutes. They should look slightly translucent.
Step 7
When the vegetables are about half-cooked and appear translucent, add all the prepared spicy and sweet sauce to the pan. Stir-fry for 1-2 minutes, allowing the sauce to coat the vegetables evenly.
Step 8
Once the sauce coats the vegetables well, add the steamed sundae, rice cakes, and any optional ingredients like chili peppers or green onions. Stir-fry everything together lightly. To prevent the stir-fry from becoming too dry, add about 1/2 to 1 cup of water (using a coffee cup as a measure) gradually while stir-frying. Adjust the amount of water based on your pan and desired consistency.
Step 9
When all ingredients are cooked through and the sauce is well combined, add the chopped perilla leaves (or sesame leaves). Stir-fry briefly just until the leaves wilt slightly, as overcooking can make them mushy.
Step 10
Add 2 Tbsp of ground perilla seeds (deulkkae-garu) for extra nutty flavor. Give it another quick toss to ensure everything is evenly mixed. The nutty aroma will enhance the dish’s deliciousness.
Step 11
Finally, sprinkle some sesame seeds on top for garnish. Your delicious stir-fried sundae is ready! The spicy and sweet aroma is sure to whet your appetite. Enjoy your meal! Open wide for a bite! ^0^
