Sundae Bokkeum (Stir-Fried Korean Blood Sausage)

We picked up some blood sausage at a Korean supermarket in Toronto last week. Initially I was thinking of using it in place of the ground chicken in the tteobokki recipe I was planning on making. But at the last minute, I decided to look up some serving suggestions and decided to go with this stir-fry instead.

Sundae Bokkeum

Slightly adapted from Maangchi

Ingredients

Stir-Fry

• 85g flat starch noodles¹, soaked in cold water for an hour
• 500g frozen sundae (Korean blood sausage)
• 1 Tbsp. sesame oil
• 6 cloves garlic, minced
• 125g cabbage, cut into bite-sized pieces
• 1 onion, sliced
• 1 green finger chile, sliced
• 1-2 green onions, sliced
• 8-10 large perilla leaves³, half chopped, half chiffonaded
• 1 Tbsp. toasted sesame seeds, ground

Sauce

• 2 Tbsp. gochugaru
• 2 Tbsp. gochujang
• 2 Tbsp. corn syrup
• 2 Tbsp. soy sauce²
• 1/2 tsp. black peppercorns, ground
• 3/4 c. water

Directions

1. Set your noodles to soak.
2. Thaw the sausage (in its package) and bring a pot of water to a boil.
3. Place the sausage, still in its sealed package, into the boiling water, reduce heat, and simmer for 10 minutes.
4. Remove sausage from water and set aside to cool.
5. Meanwhile, combine the gochugaru, gochujang, corn syrup, soy sauce, and pepper for the sauce.
6. Gradually mix in the water. Set aside.
7. Drain the noodles, cut in half, and set aside.
8. Once the sausage is cool enough to handle, remove from package and carefully cut into discs ~1cm thick.
9. Heat the oil over medium-high heat.
10. Add the garlic and stir-fry until just beginning to crisp (~1 minute).
11. Add the cabbage and stir-fry for 1 minute.
12. Add the onion, green onion, and green chile and stir-fry for 2 more minutes.
13. Add the sauce, noodles, and chopped perilla leaves and cook until noodles become transparent (1-2 minutes).
14. Add the sausage and reduce heat to medium.
15. Gently stir to coat with sauce being careful not to break up the sausage slices.
16. Top with perilla chiffonade and ground sesame and serve.
17. Preferably serve with kimchi and/or other vegetable side dishes.

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¹ I didn't have any appropriate noodles, so I just omitted them. We did end up cooking up a little rice to serve with the stir-fry and tteobokki though. ^Back
2 I used a mix of light and dark soy, but I think either would be fine here. ^Back
3 I didn't have any perilla, so I added a little bit of dried tarragon and some dried basil to the stir-fry. Not the same, of course, but it did at least add another layer of flavour. If I'd had any Thai basil, I probably would have tried adding a bit of that either as well or instead. ^Back