The Magic of Korean Pub Food at Home

There is something incredibly comforting about winding down your day with a cold glass of beer or soju and a plate of flavorful late-night food. When you're craving bold Korean flavors but don't want to spend hours in the kitchen, this 'Sundae-bokkeum' (Spicy Stir-fried Blood Sausage) is the ultimate solution. Sundae (Korean blood sausage stuffed with glass noodles) is easily available in vacuum-sealed packs at most Korean or Asian grocery stores. While simply microwaving it is an option, taking an extra 20 minutes to stir-fry it with a magical sweet and spicy gochujang sauce and crisp vegetables completely elevates the dish.

This recipe completely eliminates any distinct smell of the sausage and creates a perfect harmony of chewy, crunchy, and savory textures. Let's turn your kitchen into a trendy Seoul pojangmacha (street food tent)!

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Ingredients for Spicy Sundae Stir-fry

Here is what you need to make this glorious late-night snack for two.

[Main Ingredients]

  • Sundae (Korean Blood Sausage) 500g: Use the store-bought vacuum-sealed type.
  • Onion 1 ea: Essential for a natural, savory sweetness.
  • Perilla Leaves (Kkaennip) 5+ leaves: The VIP ingredient! It cuts through the richness and adds a unique, refreshing herbal aroma.

[Optional but Highly Recommended]

  • Sliced Rice Cakes 1 handful: Adds an irresistible chewy texture.
  • Cabbage 1/4 head: Provides a great crunch and sweet flavor when stir-fried.
  • Carrot 1/2 ea: Adds a pop of color and extra crunch.

[The Ultimate Sweet & Spicy Sauce]

  • Gochugaru (Korean Chili Flakes) 2 tbsp
  • Gochujang (Korean Chili Paste) 1 tbsp
  • Soy Sauce 2 tbsp
  • Sugar 0.5 tbsp & Oligosaccharide (or Corn Syrup/Honey) 1 tbsp
  • Plum Extract 1 tbsp: Adds a fruity acidity that balances the flavor.
  • Minced Garlic 1 tbsp
  • Sesame Oil 1 tbsp & Sesame Seeds 1 tbsp
  • A pinch of Black Pepper

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Step-by-Step Cooking Instructions

Follow these simple steps to achieve stir-fry perfection without bursting the sausages.

1. Prep the Vegetables

Wash and peel the onion and carrot, then slice them into medium-thick juliennes. Cut the cabbage into bite-sized squares (about 1-inch thick). For the perilla leaves, wash them, stack them, roll them up like a cigar, and slice them thinly to create beautiful ribbons.

2. Slice the Sundae

Take the cold, uncooked sundae from the packet and slice it slightly thick (about 1.5cm to 2cm). Crucial Tip: Do not cut them too thin! As they cook, the casing shrinks and the glass noodles expand. Cutting them thick prevents the sausages from falling apart into a messy paste.

3. Mix the Magic Sauce

In a small bowl, combine all the sauce ingredients: gochugaru, gochujang, soy sauce, sugar, oligosaccharide, plum extract, minced garlic, sesame oil, and black pepper. Mix thoroughly. Pro tip: Make this sauce first and let it sit while you prep the veg; it allows the chili flakes to hydrate and deepen in flavor.

4. Stir-fry the Veggies

Heat a large skillet or wok over medium heat and add 2 tablespoons of cooking oil. Toss in the onion, carrot, and cabbage. Stir-fry until the vegetables become slightly tender and the carrot turns a vibrant orange. The oil will absorb the sweet flavors of the vegetables.

5. Add Sundae, Rice Cakes, and Sauce

Once the veggies are slightly softened, lower the heat to medium-low. Add the sliced sundae, soaked rice cakes, and the prepared sauce. Gently fold everything together using a spatula. Stir-frying on low-medium heat is the secret to ensuring the sundae warms through and absorbs the sauce without exploding. Cook until the rice cakes are soft and chewy.

6. Garnish and Serve

Turn off the heat. Plate the spicy stir-fry on a nice dish and generously top it with the shredded perilla leaves and a sprinkle of toasted sesame seeds.

(If you find raw perilla leaves too strong, simply toss them into the pan right after turning off the heat and let the residual heat wilt them slightly.)

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Pro Tips for the Best Experience

  • Moisture Control: If the sauce feels too thick or looks like it might burn, add a splash of water or broth (about 3-4 tablespoons). It will create a glossy, luscious coating on the ingredients.
  • Cheese Upgrade: Want to make it even more decadent? Top the finished stir-fry with a mountain of shredded mozzarella cheese, cover with a lid for 1 minute, and enjoy the magical cheese pull.
  • K-Dessert (Fried Rice): Never waste the leftover sauce! Leave a little bit of the sundae and veggies in the pan, chop them up with scissors, add a bowl of steamed rice, some dried seaweed flakes, and a dash of sesame oil. Stir-fry until the bottom gets crispy for the ultimate Korean post-meal treat.

Enjoy your homemade Pojangmacha experience!