Blood Sausage Stir Fry- 순대볶음 (Soondae Bokkeum)
Soondae bokkeum is a savory stir-fried dish made with blood sausage, vegetables, and Korean seasonings.
- Prep time
- 6 min
- Cook time
- 14 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 oz Korean blood sausage (wrapped in plastic)
- 1 bunch perilla leaves
- 2 tbsp neutral oil (for frying)
- 4 oz cabbage
- 4 oz carrot
- 1 small onion
- 2 green onion
- 1 Korean pepper (or jalapeno)
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang (Korean red pepper paste)
- 1 tbsp soy sauce
- 1 tbsp oligodang (or honey, rice syrup, corn syrup)
- 1 tbsp plum syrup (or honey, rice syrup, corn syrup)
- 1 tbsp minced garlic
- 2 tsp sesame oil
- 1/4 tsp black pepper
Instructions
- 1
Mix the sauce ingredients together and set aside.
- 2
Prepare the veggies: slice the onions, carrots, green onion, Korean pepper, and cabbage into bite sized pieces.
- 3
remove the stems from the perilla leaves then roll it up and slice thin strips. Set aside.
- 4
Boil the blood sausage, and do not remove the blood sausage from the plastic wrap! Boil the entire thing for 5 minutes if refrigerated and 8 minutes if frozen. Then take it out and let it rest on the counter for 5-10 minutes. Note: the instructions on the packet will probably tell you turn off the heat after 5 minutes and to leave the blood sausage in the water for another 5 minutes. Don't do that. It will be too mushy by the time we are done stir frying. My method works better for this dish.
- 5
Remove the plastic wrap and cut the blood sausage into 1 inch pieces. Note: If you're familiar with soondae, you'll notice that the quality is not that great. The casing breaks easily and the filling can burst out- try your best to make clean slices but don't get too frustrated if you can't. It helps to cut them a little thicker.
- 6
Stir fry the onions and carrots in some oil on medium low heat for 3-4 minutes. I lightly salt them in the pan but you don't have to.
- 7
Add the cabbage and continue stir frying for a couple minutes over medium heat.Note: You can increase or decrease the amount of time spent on stir frying the vegetables depending on your preference. I like my veggies to be softened but still have a crunch to them. Stir fry longer if you prefer softer veggies.
- 8
Add the soondae, green onion, Korean pepper, and sauce.
- 9
Mix and stir fry for 1-2 minutes.
- 10
Top with perilla leaf strips.