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Sundae bokkeum with Korean sausage and spicy vegetables
Spicy Korean sausage with vegetables

Spicy Korean Blood Sausage Stir-Fry (Sundae Bokkeum)

Author: Flavelo
Recipes Main Courses Quick Meals
Sundae Bokkeum is a star of Seoul's night markets: a fiery stir-fry where Korean blood sausage (Sundae) meets the heat of Gochujang. Unlike Western blood sausages, Sundae is filled with glass noodles, giving it a unique, chewy texture. In this stir-fry, the vegetables stay crisp while the sausage soaks up every drop of the spicy, sweet-and-savory sauce.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 2 servings
🔥 Calories 720 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Wok or large skillet
  • Spatula
  • Sharp knife

Allergen Information

⚠️ Soy
⚠️ Wheat
⚠️ Sesame

Instructions

1 ✓

Slice the Sundae (thaw first if frozen) into thick, 3/4-inch rounds. Cut cabbage into large squares, slice carrots thinly, and cut green onions into 2-inch pieces.

Tip: Keep the casing on the sausage to help hold the filling together during frying.
2 ✓

Mix the sauce in a small bowl: Gochujang, soy sauce, crushed garlic, and sugar. (Add a splash of water if too thick).

Tip: Premixing the sauce ensures all flavors hit the pan at once for the quick stir-fry.
3 ✓

Heat oil in a wok and toss in the cabbage and carrots. Stir-fry on high heat for 3-4 minutes.

Tip: Keep the veggies crisp ('al dente'); don't steam them soggy!
4 ✓

Add the Sundae slices and fry gently for 2-3 minutes until warm and the skin crisps slightly.

Tip: Use a flat spatula and fold rather than stir to keep the sausage intact.
5 ✓

Pour over the sauce and add the green onions. Toss quickly until everything is coated.

Tip: The sugar in the sauce will caramelize in the hot wok, creating a glossy glaze.
6 ✓

Remove from heat, drizzle with sesame oil, and sprinkle with sesame seeds.

Tip: Always add sesame oil at the end to preserve its delicate aroma.

Recipe FAQ

The sausage fell apart, what did I do wrong?
You either stirred too vigorously or sliced it too thin. Sundae is delicate; turn it gently and let it sear!
Where can I find Sundae?
Look in the freezer section of Korean grocery stores.

Ingredients

  • 14 oz Sundae (Korean Blood Sausage)
  • 7 oz Cabbage (chopped)
  • 1 whole Carrot
  • 3 stalks Green Onions (Scallions)
  • 2 tbsp Gochujang (Korean Chili Paste)
  • 1 tbsp Soy Sauce
  • 1 tsp Sugar
  • 2 cloves Garlic
  • 1 tbsp Sesame Oil
  • 1 tsp Sesame Seeds
  • 2 tbsp Vegetable Oil (for frying)