This recipe is straightforward – but there are a few cooking notes I would like to add. besides, do n’t forget to try the Soondae – by itself – after you pull them out in the water. That ‘s the way its typically served in Korean Pojang Macha ( Street Stalls ). This blue stir-fried version is only done by special carts in Seoul ???? winder cooking notes :
- Don’t take the Soondae out of its plastic package. Boil it in the plastic package – this steams the sausage. If you boil it, the stuffing tends to pop out of the casing.
- Stir-fry the cabbage and carrots until they turn soft (~5 minutes). Then add the Soondae and the Spicy Marinade. If you add-in the Soondae too early, it will overcook.
- Before adding the spicy marinade, reduce the heat to a medium-low. That way, the spicy marinade doesn’t burn in the frying pan.
If you actually make this cup of tea at home, sure to tag us in a photograph. I ‘m curious to see you reaction to Soondae !
Korean Soondae Bokkeum
from
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Servings:
2
peopl
Ingredients
Soondae Bokkeum
- 500 grams of Soondae
- 1 wholly onion
- ¼ pass of green cabbage
- ½ a whole carrot
- 5 perilla Leaves ( optional )
Spicy Gochujang Marinade
- 2 Tablespoons of Gochugaru
- 1 tablespoon of Gochujang
- 2 Tablespoons of
Soy Sauce
- ½ tablespoon of sugar
- 1 tablespoon of beloved
- 1 tablespoon of Maesil ( optional )
- 1 tablespoon of Minced Garlic
- 1 tablespoon of Sesame Oil
- 1 tablespoon of sesame Seeds
- few Shakes of Black Pepper
Garnish (Optional)
- few Shakes of Perilla Seeds Powder ( optional )
Instructions
Prep Soondae
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Bring a pot of water up to boil. Don’t take the Soondae out the plastic package. Add it directly into the boiling water. Boil for 5 minutes. Then turn off the heat. Give it another 5 minutes to simply sit in the water and steam.
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Carefully take the Soondae out of the package. Let it cool down. Then use a knife and cut into small bite-sized pieces. Sample one – it’s ok to eat by itself and a dab of salt.
Prep Veggies & Make Sauce
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Julienne your onion and carrot into thin slices. Then roughly dice the piece of cabbage. Roll-up the perilla leaves, tear off its stems and julienne into thin pieces.
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Next, take out a mixing bowl and thoroughly mix: Gochugaru (2T), Gochujang (1T), Soy Sauce (2T), Sugar (½T), Honey (1T), Maesil (1T), Minced Garlic (1T), Sesame Oil (1T), Sesame Seeds (1T), Black Pepper (few shakes).
Make Soondae Bokkeum
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Place frying pan on a medium-high heat. Once its hot, place in some oil. Then add in the cabbage, onions, and carrots. Stir-fry until the cabbage and onions turn soft. It should take about 4-5 minutes.
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Once cabbage turns translucent and soft, add in the sundae. Then add in all of the spicy marinade sauce. And reduce your heat to a medium-low (!) Then stir-fry everything and get it nicely coated. After 1-2 minutes, turn off heat. Add on some of the sliced perilla leaves for color. You can also sprinkle-on some perilla seeds powder (if you have it). Give it one final stir and plate.
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Garnish with the rest of the sliced perilla leaves on top. Bon Appetit!
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