📝 About This Recipe
A beloved staple of Korean 'Pojangmacha' (street stalls), Sundae Bokkeum is a masterclass in texture and bold flavor. This dish transforms chewy, savory Korean blood sausage into a gourmet stir-fry, tossed with crunchy vegetables and a spicy, umami-rich gochujang sauce. The addition of perilla seeds provides a unique nutty depth, making it an addictive experience for those who love authentic, soul-warming Korean comfort food.
🥗 Ingredients
Main Ingredients
- 500 grams Sundae (Korean Blood Sausage) (cut into 1-inch thick rounds)
- 50 grams Dangmyeon (Sweet Potato Starch Noodles) (soaked in warm water for 30 minutes)
- 3 cups Cabbage (roughly chopped into bite-sized pieces)
- 1/2 Onion (sliced)
- 1/2 Carrot (sliced into thin matchsticks)
- 3 stalks Green Onions (cut into 2-inch lengths)
- 10-12 pieces Perilla Leaves (Kkaennip) (sliced into thick strips)
- 2 Cheongyang Chili Peppers (diagonally sliced for extra heat)
The Spicy Stir-Fry Sauce
- 2 tablespoons Gochujang (Korean Red Chili Paste)
- 2 tablespoons Gochugaru (Korean Red Chili Flakes)
- 2 tablespoons Soy Sauce
- 1 tablespoon Minced Garlic
- 1 tablespoon Sugar (or honey for a glossier finish)
- 1 tablespoon Mirin (Rice Wine)
- 1/4 teaspoon Ginger Powder
- 1/4 teaspoon Black Pepper
Finishing Touches
- 2 tablespoons Perilla Seed Powder (Deul-kkae-garu) (essential for authentic nutty flavor)
- 1 tablespoon Toasted Sesame Oil
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 2 tablespoons Vegetable Oil (for frying)
👨🍳 Instructions
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1
Begin by soaking the dangmyeon (sweet potato starch noodles) in a bowl of warm water for at least 30 minutes until they are pliable. Drain and set aside.
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2
In a small mixing bowl, combine all the 'Spicy Stir-Fry Sauce' ingredients: gochujang, gochugaru, soy sauce, minced garlic, sugar, mirin, ginger powder, and black pepper. Whisk until smooth and let the flavors meld for 10 minutes.
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3
Prepare the sundae by cutting it into 1-inch thick rounds. If the sundae is very soft, you can lightly steam it for 5 minutes first to help it hold its shape during the stir-fry.
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4
Heat 2 tablespoons of vegetable oil in a large wok or wide non-stick skillet over medium-high heat.
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5
Add the onions and carrots to the pan. Stir-fry for about 2 minutes until the onions start to turn translucent and fragrant.
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6
Add the chopped cabbage and the soaked noodles to the pan. Toss frequently for 2-3 minutes. If the pan seems too dry, add 2-3 tablespoons of water to create steam to help soften the cabbage.
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7
Push the vegetables to the side and add the sundae pieces to the center. Let them sear for 1 minute without moving them to develop a slight crust.
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8
Pour the prepared sauce over the sundae and vegetables. Gently toss everything together using a folding motion to ensure the sundae pieces don't break apart or lose their glass noodle filling.
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9
Continue to stir-fry for 3-4 minutes until the sauce has thickened and coated every ingredient beautifully, and the noodles are fully cooked and chewy.
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10
Stir in the green onions, chili peppers, and half of the sliced perilla leaves. Toss for 30 seconds until wilted.
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11
Sprinkle the perilla seed powder over the dish and stir gently. This will thicken the sauce slightly and add a signature earthy aroma.
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12
Turn off the heat. Drizzle with toasted sesame oil and give it one final, gentle toss.
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13
Transfer to a large serving platter. Garnish with the remaining fresh perilla leaves and a sprinkle of toasted sesame seeds.
💡 Chef's Tips
Do not over-stir the sundae; the casing can be fragile and the glass noodles inside may spill out if handled too roughly. If you cannot find perilla seed powder, you can omit it, but it is the 'secret ingredient' that defines the traditional taste of this dish. For a 'Baek-sundae' (white) version, omit the gochujang and gochugaru and increase the salt and perilla seed powder for a savory, non-spicy profile. Make sure the cabbage stays slightly crisp; it provides a necessary textural contrast to the soft, chewy sausage.
🍽️ Serving Suggestions
Serve with a side of chilled Danmuji (pickled yellow radish) to cleanse the palate between spicy bites. Pair with a cold bottle of Soju or Makgeolli (Korean rice wine) for the ultimate authentic pub experience. Keep a bowl of steamed white rice on the side, or save some sauce at the end to make fried rice in the same pan. A light, clear bean sprout soup (Kongnamul-guk) helps balance the heat of the stir-fry.