stir fryfried30 minutes
Spicy Stir-Fried Sundae (Korean Blood Sausage)
A spicy Korean dish of sliced sundae (blood sausage) stir-fried with vegetables, noodles, and seasonings.
From YouTube · Feb 18, 2024
A spicy Korean dish of sliced sundae (blood sausage) stir-fried with vegetables, noodles, and seasonings.
26 min
Cook time
1 serving
Yield
Ingredients
13 ingredients- 1 pound sundae (Korean blood sausage), blanched for 10 minutes
- 3 oz wide sweet potato starch noodles, soaked in cold water for at least 1 hour
- 4 oz cabbage, sliced into thin strings
- 1/2 onion, sliced
- 1 green chili pepper, sliced
- 8 large perilla leaves, halved
- 6 garlic cloves, minced or sliced
- 1/4 cup extra virgin olive oil
- 2 tbsp soy sauce
- 2 tbsp rice syrup
- 1/2 tsp ground black pepper
- 1/2 cup water (plus 1/4 cup for sauce)
- Water for blanching sundae
Method
12 steps- Bring water to a boil and blanch the frozen sundae for 10 minutes. Drain and set aside.
- Boil water and blanch the sundae pieces and intestine pieces together for 10 minutes. Drain and set aside.
- Cook the sweet potato starch noodles in boiling water for about 2 minutes until soft. Drain and soak in cold water for at least 1 hour.
- Slice the blanched sundae into bite-sized pieces. Thinly slice the cabbage, onion, green chili pepper, and perilla leaves.
- Heat 1/4 cup of extra virgin olive oil in a pan over medium heat. Add garlic and stir until fragrant and slightly crispy, about 1 minute.
- Add sliced cabbage, onion, and green chili pepper to the pan. Stir-fry for about 2 minutes until vegetables are tender.
- Add the soaked noodles to the pan and stir well.
- Pour the seasoning sauce over the noodles and vegetables. Stir until well combined and noodles are shiny and translucent.
- Add the sliced sundae and intestine pieces to the pan. Turn down heat to medium and gently mix to combine, being careful not to break the delicate sundae pieces.
- Cook for another 2-3 minutes until sundae is heated through and flavors meld.
- Add halved perilla leaves and stir briefly.
- Serve hot, optionally in a cast iron skillet for presentation.
Recipe notes
Equipment
- pan
- knife
- pot
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