Spicy Stir-fried Sundae with Chewy Rice Cakes
A Delicious Sundae Stir-fry Recipe Enhanced with Chewy Rice Cakes (Mill-tteok)
Experience the delightful chewiness of ‘mill-tteok’ (rice cakes) perfectly integrated into a savory and spicy sundae stir-fry! The rich sauce, generously flavored with perilla powder, is so delicious it’s also fantastic for stir-fried intestines. This recipe offers a complex flavor profile and satisfying texture.
Main Ingredients- 300g Sundae (Korean blood sausage)
- 300g Mill-tteok (Korean short-grain rice cakes)
- 1 Onion
- 1/2 Carrot
- 30 Perilla leaves (Kkaennip)
- 250ml Water
Seasoning Sauce- 1 Tbsp Minced garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oyster sauce
- 2 Tbsp Cooking wine (Mirin or similar)
- 1 Tbsp Sugar
- 2 Tbsp Perilla oil
- 2 Tbsp Perilla powder
- 1 Tbsp Minced garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oyster sauce
- 2 Tbsp Cooking wine (Mirin or similar)
- 1 Tbsp Sugar
- 2 Tbsp Perilla oil
- 2 Tbsp Perilla powder
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Slice the carrot into 0.5cm thick half-moon shapes or any bite-sized pieces.
Step 2
Cut the onion into thick slices, about 1.5cm wide. Thicker slices retain a better texture when stir-fried.
Step 3
Chop the fragrant perilla leaves into strips about 1.5cm wide. Adding them towards the end preserves their fresh aroma and texture.
Step 4
Cut the sundae into bite-sized pieces, approximately 1.5 to 2cm thick. To ensure the sundae remains tender and doesn’t get tough during stir-frying, place the cut sundae in a microwave and heat for about 3 minutes. This pre-heating step helps it stay soft and warm.
Step 5
If you’re using frozen mill-tteok, gently rinse them under running water before cooking. This removes excess starch from the surface, resulting in a chewier texture. If the rice cakes are hard, you can soak them in water for a short while before use.
Step 6
In a large wok or stir-fry pan, combine all the seasoning sauce ingredients: minced garlic, gochugaru, gochujang, oyster sauce, cooking wine, sugar, perilla oil, and perilla powder. Add 250ml of water and mix well. (For a richer flavor, you can substitute water with chicken or anchovy broth.) Turn the heat to high and bring the sauce to a boil. Once boiling, add the mill-tteok and carrot slices. After about 2-3 minutes, when the carrots are halfway tender, add the sliced onion.
Step 7
When the onions become translucent, add the prepared sundae to the pan. Stir-fry everything together for 1 to 2 minutes, allowing the sundae to absorb the flavors of the sauce.
Step 8
Finally, add the generous amount of chopped perilla leaves.
Step 9
Quickly toss everything together until well combined and coated with the sauce, then immediately turn off the heat. Your delicious sundae stir-fry is ready! The key is to stir-fry briefly after adding the perilla leaves to maintain their fresh aroma. Enjoy while hot!
