Spicy and Sweet Stir-fried Sundae: The Best Recipe for a Drinking Snack
Enjoy a Special Drinking Snack at Home: A Recipe for Spicy and Sweet Stir-fried Sundae with Chewy Sundae and Crispy Vegetables
Hello everyone! Today, I’m sharing a recipe for ‘Stir-fried Sundae,’ a dish beloved by all, perfect as both a drinking snack and a side dish for meals. Using easily available sundae from the supermarket and fresh vegetables, you can achieve a taste comparable to professional restaurants right in your own kitchen. The preparation is incredibly simple, so be sure to give it a try on special occasions or when you’re feeling peckish!
Main Ingredients- 500g Sundae (choose your preferred type)
- 1/3 Carrot (thinly julienned)
- 1/2 Onion (thinly julienned)
- 1 Shiitake Mushroom (stem removed, thinly sliced)
- 5 Perilla Leaves (washed and thinly julienned)
- 3 Cheongyang Peppers (adjust to spice preference, seeds removed and finely chopped)
- 1 Tbsp Perilla Seed Powder (adds a nutty flavor)
Spicy and Sweet Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesil Cheong (plum extract, adds sweetness and umami)
- 1 Tbsp Sesame Oil (adds nutty aroma and flavor)
- 0.3 tsp Black Pepper (a pinch)
- 1 Tbsp Toasted Sesame Seeds (for garnish)
- 1 Tbsp Gochugaru (Korean chili flakes, for spiciness)
- 0.5 Tbsp Sugar (adds a touch of sweetness)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesil Cheong (plum extract, adds sweetness and umami)
- 1 Tbsp Sesame Oil (adds nutty aroma and flavor)
- 0.3 tsp Black Pepper (a pinch)
- 1 Tbsp Toasted Sesame Seeds (for garnish)
- 1 Tbsp Gochugaru (Korean chili flakes, for spiciness)
- 0.5 Tbsp Sugar (adds a touch of sweetness)
Cooking Instructions
Step 1
First, prepare the sundae. You can use any regular sundae available at the supermarket. Steaming the sundae for about 3 minutes or microwaving it for 1-2 minutes until slightly cooked helps prevent it from becoming tough and ensures a softer texture when stir-fried. (I used it directly without pre-heating!)
Step 2
Prepare the vegetables that will add flavor to your stir-fry. Feel free to adjust the types and amounts of carrots, onions, shiitake mushrooms, Cheongyang peppers, and perilla leaves according to your preference. For an even richer texture, adding cabbage or green onions will also be delicious.
Step 3
Wash the prepared carrots, onions, shiitake mushrooms, and Cheongyang peppers and cut them into bite-sized pieces. If you prefer less spicy food, remove the seeds from the Cheongyang peppers or reduce the amount. Stir-frying the peppers will release a spicy aroma that stimulates the appetite.
Step 4
Perilla leaves are known for their unique, fragrant aroma. To easily julienne the perilla leaves, stack them, roll them up tightly, and then thinly slice them. Adding them at the end will create a harmonious blend of fresh aroma and crisp texture in your sundae stir-fry.
Step 5
Now, let’s make the seasoning sauce that determines the taste of the sundae stir-fry! In a bowl, combine gochujang, soy sauce, minced garlic, maesil cheong, sesame oil, black pepper, gochugaru, and sugar. Stir thoroughly with a spoon until all the ingredients are evenly mixed. Your delicious seasoning sauce is ready!
Step 6
Before stir-frying, cut the sundae into bite-sized pieces. If sliced too thinly, they might break apart during cooking. Cutting them to about 1.5cm thickness will maintain a good texture and look appealing. Freshly cut sundae looks even more appetizing with its sheen.
Step 7
Lightly oil a heated pan and stir-fry the onions, carrots, Cheongyang peppers, and shiitake mushrooms first to release their aromas. Cook until the vegetables start to become slightly translucent. Adding cabbage at this stage and stir-frying it together will add a delightful crunch.
Step 8
Once the carrots turn a vivid color and the onions become translucent, add the prepared sundae to the pan. Stir-fry together with the other ingredients so the sundae cooks and blends well.
Step 9
Stir-fry the sundae and vegetables, being careful to control the heat to prevent burning. Cover the pan with a lid and reduce the heat to low to let the sundae cook evenly all the way through. This steaming process will make the sundae extra moist and tender.
Step 10
When it’s almost done, pour the prepared seasoning sauce into the pan. Quickly mix everything together so the sauce coats the sundae and vegetables evenly. You’ll smell a delicious aroma as the sauce thickens. Be mindful not to add too much perilla seed powder, as it can make the dish feel gritty; use a moderate amount for a nutty flavor.
Step 11
Finally, add the thinly julienned perilla leaves and stir-fry for another minute or two. The key is to quickly stir-fry over high heat to keep the fresh aroma of the perilla leaves intact. Turn off the heat once the perilla leaves are slightly wilted.
Step 12
Transfer the finished stir-fried sundae to a serving plate beautifully. Sprinkle with toasted sesame seeds for an appealing look and added nutty flavor. Enjoy this delightful combination of chewy sundae, crispy vegetables, and spicy-sweet sauce with a cold beer or makgeolli!
