Sweet and Spicy Sundae Stir-Fry
Chewy Korean blood sausage (sundae) stir-fried with crisp vegetables in a sweet and spicy sauce — a satisfying snack or quick meal.
Ingredients
Main
- Korean blood sausage (sundae)500g
- Cabbage3 cups
- Perilla leaves10 leaves
- Onion1/2
- CarrotA little
- Green onionA little
- Toasted sesame seedsA little
- Sesame oilA little
Sauce
- Gochujang (Korean chili paste)2 tbsp
- Gochugaru (Korean chili flakes)3 tbsp
- Soy sauce2 tbsp
- Oligo syrup (or corn syrup)2 tbsp
- Minced garlic1 tbsp
- Chopped green onion2 tbsp
- Mirin2 tbsp
- Cheongju (Korean rice wine)2 tbsp
- Ground gingerA little
- Water1/2 cup
Directions
- 1
Blanch the sundae in hot water to warm it through.
- 2
Mix the gochujang, gochugaru, soy sauce, oligo syrup, minced garlic, chopped green onion, mirin, cheongju, ground ginger and water to make the sauce.
- 3
Prepare the vegetables: cabbage, carrot, onion, perilla leaves and green onion.
- 4
Cut the blanched sundae into bite-sized pieces. Blanching it beforehand keeps it from bursting while stir-frying.
- 5
Heat oil in a pan and stir-fry the onion, carrot and cabbage for about 3 minutes.
- 6
Add the prepared sauce and stir-fry until the vegetables are coated.
- 7
Once the vegetables are well seasoned, add the sundae.
- 8
Add the perilla leaves and green onion and stir-fry. Since the sundae was already blanched, you don't need to cook it long.
- 9
Finish by adding toasted sesame seeds and sesame oil.