The Ultimate Late-Night Snack: Sundae Bokkeum
When the night deepens and you crave something spicy, savory, and incredibly chewy, there is no better choice than Sundae Bokkeum (Korean Spicy Stir-fried Blood Sausage). Often enjoyed at bustling street food tents (Pojangmacha) in Korea, this dish might seem intimidating to make at home. However, with this ultimate golden recipe, you can easily replicate that deep, rich, and addictive flavor right in your own kitchen!
Whether you are looking for a fantastic late-night snack to pair with an icy cold beer or a crisp glass of Soju, or simply want a comforting weekend meal, this recipe is guaranteed to satisfy. The combination of chewy sundae, crisp vegetables, slippery glass noodles, and the irresistible aroma of perilla leaves mixed with a sweet and spicy gochujang sauce creates a symphony of flavors. Put down your delivery app and letโs dive into making this masterpiece!
Recipe Overview
- Difficulty Level: Beginner-friendly
- Prep & Cook Time: 20-30 minutes
- Key Techniques: Removing the gaminess of the sausage and preventing the glass noodles from turning mushy.
Essential Ingredients
This recipe is highly versatile, making it perfect for clearing out your fridge. Feel free to adjust the vegetables to your liking!
Main Ingredients
- Korean Sundae (Blood Sausage): 500g (Cut into thick slices. If sliced too thin, they might burst during stir-frying.)
- Korean Glass Noodles (Dangmyeon): 1 handful (Crucial step: Soak in cold water for at least 30 minutes before cooking.)
- Rice Cakes (Tteok): 1 handful (Adds a delightful chewy texture.)
- Onion: 1/2 (Thinly sliced)
- Cabbage: 2 handfuls (Cut into large, bite-sized pieces for sweetness and crunch)
- Carrot: 1/4 (Julienned for a pop of color)
- Green Onion: 1/2 stalk (Sliced diagonally)
- Red Chili Pepper: 1 (Sliced diagonally for extra heat. Jalapenos or Thai chilies work too.)
- Perilla Leaves (Kkaennip / Kkaet-sun): A generous amount (Absolutely essential for the authentic aroma!)
- Perilla Oil: A splash (For coating the noodles)
- Soju or Cooking Wine: 2 Tablespoons (To remove any gaminess from the meat)
The Golden Secret Sauce
Memorize this ratio for a fail-proof, incredibly flavorful sauce!
- Gochugaru (Korean Chili Flakes): 3 Tablespoons
- Gochujang (Korean Chili Paste): 2 Tablespoons
- Sugar: 2 Tablespoons (Can substitute partially with honey or corn syrup)
- Soy Sauce: 4 Tablespoons
- Minced Garlic: 1 Tablespoon
- Perilla Seed Powder (Deulkkae-garu): 1 to 2 Tablespoons (Sprinkled at the very end for a nutty finish)
Step-by-Step Cooking Guide
Follow these simple steps to achieve street-food perfection at home.
- Prepare the Ingredients
Begin by soaking the glass noodles and rice cakes in cold water. The noodles must soak for at least 30 minutes to absorb the sauce perfectly later without becoming brittle. Wash and slice all your vegetables. Rinse the perilla leaves thoroughly and dry them well.
- Mix the Golden Sauce
In a small bowl, combine the gochugaru, gochujang, sugar, soy sauce, and minced garlic. Stir well. Making the sauce in advance allows the chili flakes to hydrate, deepening both the color and the flavor.
- Parboil and Coat the Noodles (Pro-Tip!)
Bring a pot of water to a boil and briefly cook the soaked noodles and rice cakes. Aim to cook them only about 70-80% through. Drain them well. Here is the secret: toss the drained noodles and rice cakes with a splash of perilla oil. This prevents them from sticking together and infuses them with a rich, nutty flavor.
- Stir-fry the Sundae and Veggies
Heat a generous amount of cooking oil in a large, deep wok or pan. Add the sliced sundae, cabbage, onions, and carrots. Stir-fry quickly over high heat until the sundae casing slightly shrinks and the vegetables begin to soften.
- The Flambรฉ Effect
To eliminate any distinctive pork odor from the sundae, pour 2 tablespoons of Soju (or cooking wine) around the edges of the hot pan. The alcohol will quickly evaporate, taking any unwanted gaminess with it and leaving a clean, savory aroma.
- Add the Sauce
Lower the heat to medium so the spices don't burn. Pour your prepared golden sauce into the pan. Stir continuously to coat everything evenly. The moisture released from the vegetables will mix with the sauce to create a luscious glaze.
- Incorporate the Noodles and Herbs
Once the meat and vegetables are well-coated, add your oil-coated noodles, rice cakes, green onions, and red chili peppers. Since the noodles are already partially cooked, gently toss everything just until the sauce coats them nicely. Do not overcook.
- The Finishing Touch
Turn off the heat! While the pan is still hot, toss in the fresh perilla leaves and sprinkle a generous amount of perilla seed powder over the top. Give it a gentle mix just until the leaves wilt slightly from the residual heat. The aromatic herbs mixed with the spicy sauce will create an unforgettable flavor.
Tips for Elevating Your Dish
- Make it Cheesy: If the spice is too much, or if you simply love cheese, top the finished dish with mozzarella and microwave it briefly to create a gooey, comforting 'Cheese Sundae Bokkeum.'
- Do Not Forget the Fried Rice: In Korea, the best part of the meal is often the fried rice at the end. Finely chop any leftover sausage and veggies, add cooked rice, a drizzle of sesame oil, and roasted seaweed flakes. Stir-fry until slightly crispy on the bottom!
- Mayo Dip: Try dipping a piece of spicy sundae into some creamy mayonnaise. It neutralizes the heat and adds a luxurious richness. Add diced jalapenos to the mayo for an extra kick!
Enjoy your homemade Sundae Bokkeum with your favorite drink and a good movie. Happy cooking!