Spicy Stir-Fried Sundae (Korean Blood Sausage) Bokkeum

Steps

1. 1
   Boil the frozen sundae (blood sausage) in boiling water over medium heat for about 10 minutes until fully cooked, then remove and let cool.
2. 2
   Cut the red (gochugaru-colored) rice cake in half and soak in cold water for about 1 hour to soften.
3. 3
   Slice the napa cabbage, onion, green chili, green onion, and perilla leaves into bite-sized strips or pieces.
4. 4
   Mix gochujang, gochugaru, soy sauce, rice syrup, and black pepper together, then thin with one cup of water to make the stir-fry sauce.
5. 5
   Once the sundae has cooled slightly, cut it into thick slices similar to gimbap-sized pieces using a clean knife.
6. 6
   Heat olive oil in a pan and sauté the minced garlic until lightly golden and fragrant.
7. 7
   Add the napa cabbage and stir-fry a bit longer since it takes more time to soften.
8. 8
   Add the onion, green onion, and chili flakes, and stir-fry for about 2 minutes until fragrant.
9. 9
   Add the soaked rice cake and half of the cabbage, pour in the prepared sauce, and stir-fry until the rice cake softens and turns glossy.
10. 10
    Reduce to medium-low heat, gently add the sliced sundae, and stir carefully to coat with sauce without breaking the pieces.
11. 11
    Finally, add the sliced perilla leaves, sprinkle with perilla seed powder, drizzle with sesame oil, mix well, and remove from heat.
12. 12
    Plate and serve—perfect as a spicy side dish to enjoy with beer or soju.