Spicy & Chewy Sundae Bokkeum (Stir-fried Korean Blood Sausage)
The Ultimate Soju Snack! Perfectly Spicy Sundae Bokkeum
Craving a delicious snack to pair with your soju? This stir-fried Korean blood sausage (Sundae Bokkeum) is incredibly flavorful, chewy, and has just the right amount of spice. It’s a popular Korean dish perfect for any occasion!
Main Ingredients- 1 pack Sundae (Korean blood sausage, approx. 300-400g)
- 1/4 head Cabbage
- 100g Garaetteok (or Tteokbokki rice cakes)
- 1/2 Onion
- 10 leaves Perilla leaves (Kkaennip)
- 1-2 Cheongyang chili peppers (optional for extra heat)
Seasoning & Flavorings- 2 Tbsp Perilla oil (Deulgireum)
- 1 Tbsp Minced garlic
- 2 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Soy sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Oligodang (or corn syrup/honey for sweetness)
- Pinch of Black pepper
- Pinch of Ginger powder (or minced ginger)
- 2 Tbsp Roasted perilla powder (Deulkkae garu)
- 2 Tbsp Perilla oil (Deulgireum)
- 1 Tbsp Minced garlic
- 2 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Soy sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Oligodang (or corn syrup/honey for sweetness)
- Pinch of Black pepper
- Pinch of Ginger powder (or minced ginger)
- 2 Tbsp Roasted perilla powder (Deulkkae garu)
Cooking Instructions
Step 1
First, let’s prepare all the ingredients! Slice the sundae into bite-sized pieces, about 1.5-2 cm thick. Shred the cabbage and slice the onion into thin strips. If your garaetteok is hard, soak it in water beforehand or briefly blanch it in boiling water to soften. Thinly slice the perilla leaves and finely chop the Cheongyang chili peppers if you like it extra spicy. (You can omit the chili peppers if you prefer a milder dish.)
Step 2
The secret to delicious Sundae Bokkeum is the sauce! In a bowl, combine the minced garlic, gochujang, soy sauce, gochugaru, mirin, oligodang, a pinch of black pepper, and ginger powder. Mix everything thoroughly with a spoon until you have a smooth, flavorful sauce.
Step 3
Now, let’s start stir-frying! Heat a pan over medium heat and add 2 tablespoons of fragrant perilla oil. The nutty aroma of perilla oil will enhance the flavor of your dish.
Step 4
Once the perilla oil is hot, add the sliced sundae and onion to the pan. Stir-fry over medium heat until the onion becomes translucent and the sundae starts to cook slightly on the outside. Be careful not to overcook the sundae, as it can become tough.
Step 5
When the sundae and onion are partially cooked, add the softened rice cakes (garaetteok) and shredded cabbage. Continue to stir-fry for about 2-3 minutes until the cabbage wilts and becomes tender. Keep stirring to prevent the rice cakes from sticking to the pan.
Step 6
Once the cabbage has softened, pour in all the prepared sauce. Stir-fry quickly to ensure the sauce coats all the ingredients evenly. Keep the heat at medium-low to prevent the sauce from burning, and continue stirring constantly.
Step 7
Finally, add the thinly sliced perilla leaves and a generous sprinkle of roasted perilla powder. The fresh aroma of the perilla leaves and the nutty flavor of the perilla powder will elevate the dish to another level. Gently toss just until the perilla leaves slightly wilt.
Step 8
Voilà! Your delicious Sundae Bokkeum is ready in no time! Serve it immediately while hot for the perfect soju accompaniment or a satisfying meal. The spicy, sweet, and chewy combination is sure to be a hit with everyone!
