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Stir-fried Blood Sausage

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sundae-bokkeum

Korean blood sausage stir-fried with vegetables and spicy sauce.

Medium30 min3 servings🌶️🌶️🌶️★ 67Contains soyContains glutenContains sesame
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History & culture

Sundae-bokkeum stir-fries Korean blood sausage with cabbage, onion, and gochujang into a hearty market and pojangmacha dish. It grew from using leftover sundae and banchan vegetables, turning street-stall ingredients into a shared plate with rice. From late twentieth-century urban snacks, it spread to home cooks and lunchboxes as an affordable way to stretch sausage into a full meal.

Servings
3

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Ingredients & steps

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Ingredients

  • Onion
    1/2 medium, sliced
  • Green cabbage
    2 cups, shredded
  • Neutral cooking oil
    1 tbsp
  • Water
    4 cups, for blanching
  • Korean blood sausage (sundae)

    SubstituteKorean market sundae

    400 g, sliced
  • Green onion

    Substitutescallion or spring onion

    2 stalks

Seasonings

  • Gochujang (Korean chili paste)

    Substitutemiso + chili paste (approximate)

    2 tbsp
  • Korean chili flakes (gochugaru)

    Substitutecoarse red pepper flakes (adjust heat)

    1 tbsp
  • Soy sauce

    SubstituteTsuyu (diluted) 2 tsp (2 tsp per 1 tbsp) or Tamari 1 tbsp

    1 tbsp
  • Sugar
    1 tsp
  • Rice wine (mirim / cooking wine)

    Substitutedry sherry or water + pinch of sugar

    1 tbsp

Steps

  1. 1High heat1 min

    Blanch sliced sundae in boiling water 1 minute. Drain and rinse briefly.

    • Korean blood sausage (sundae)
    • Water
  2. 21 min

    Mix gochujang, gochugaru, soy sauce, sugar and rice wine into a sauce.

    • Gochujang (Korean chili paste)
    • Korean chili flakes (gochugaru)
    • Soy sauce
    • Sugar
    • Rice wine (mirim / cooking wine)
  3. 3High heat3 min

    Stir-fry cabbage and onion in oil on medium-high heat 3 minutes.

    • Neutral cooking oil
    • Green cabbage
    • Onion
  4. 4Medium heat5 min

    Add sundae and sauce. Stir-fry 5 minutes until heated through and glossy.

    • Korean blood sausage (sundae)
  5. 5

    Top with green onion and serve hot.

    • Green onion

Storage & reheating

Refrigerate 2 days. Reheat in a pan with a splash of water.

Troubleshooting

  • ⚠️ Sundae breaks apart

    → Add sundae last and stir gently; do not overcook.

  • ⚠️ Too dry

    → Add 2 tbsp water with the sauce and cover briefly.