Sundae Bokkeum (Stir-Fried Sundae with Vegetables)

Sundae Bokkeum (Stir-Fried Sundae with Vegetables)

Recipes with Sundae

Sliced sundae links stir-fried with cabbage, green onion, and gochugaru in a hot wok. The heat crisps the cut edges of the sausage while the sauce clings to every surface. A standard menu item at sundae restaurants across Seoul.

Prep Time

10 min

Cook Time

12 min

Servings

2

Difficulty

Easy

Ingredients

  • 300g steamed sundae links, sliced into 1.5cm rounds
  • 150g cabbage, roughly chopped
  • 2 green onions, cut into 4cm pieces
  • 1 medium carrot, julienned
  • 1 tablespoon gochugaru (Korean chili flakes)
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • Sesame seeds for serving

Steps

1

Mix the gochugaru, gochujang, soy sauce, sugar, and minced garlic in a small bowl to make the sauce.

2

Heat a wok or large pan over high heat until smoking. Add the vegetable oil and swirl to coat.

3

Add the carrot and cabbage. Stir-fry for 2 minutes until they begin to soften at the edges.

4

Add the sliced sundae and the sauce. Toss everything together over high heat for 3 to 4 minutes until the sundae edges crisp slightly and the sauce coats the vegetables.

5

Add the green onions and sesame oil. Toss once more for 30 seconds and remove from heat.

6

Serve in the pan or on a large plate, scattered with sesame seeds. Eat immediately.

Tips

Use sundae that was steamed earlier in the day, not freshly out of the steamer. Links that have cooled and firmed up slightly hold their shape better in the wok. If the sauce catches on the pan, add a splash of water and toss quickly.