Spicy Stir-Fried Sundae (Korean Blood Sausage)

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

1. Bring water to a boil and blanch the frozen sundae for 10 minutes. Drain and set aside.
2. Boil water and blanch the sundae pieces and intestine pieces together for 10 minutes. Drain and set aside.
3. 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.
4. Slice the blanched sundae into bite-sized pieces. Thinly slice the cabbage, onion, green chili pepper, and perilla leaves.
5. 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.
6. Add sliced cabbage, onion, and green chili pepper to the pan. Stir-fry for about 2 minutes until vegetables are tender.
7. Add the soaked noodles to the pan and stir well.
8. Pour the seasoning sauce over the noodles and vegetables. Stir until well combined and noodles are shiny and translucent.
9. 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.
10. Cook for another 2-3 minutes until sundae is heated through and flavors meld.
11. Add halved perilla leaves and stir briefly.
12. Serve hot, optionally in a cast iron skillet for presentation.