Baek Jong-won's White Sundae Stir-fry: A Soft and Savory Korean Delicacy

Baeksundaebbokkeum (백순대 볶음)is a Korean dish that uses perilla oil and perilla powder for a nutty flavor, and various vegetables for a healthy twist. The soft texture of the sundae (Korean blood sausage) and the nutty flavor of perilla oil create a delicious dish, offering a taste of traditional Korean cuisine.Chef Baek Jong-won's recipe (백종원 레시피)is used as a base to guide you through simple cooking methods and achieving perfect flavor.

Ingredients

Baeksundaebbokkeum (백순대 볶음) Ingredients

• Sundae (순대): 400g
• Vegetables (채소):
  • 1/2 onion (100g), 1 leek (150g), 1/2 king oyster mushroom (50g), 1/6 carrot (30g)
  • 10 cloves garlic (40g), 1/6 head of cabbage (80g), 10 perilla leaves (20g), 3 green chili peppers (30g)
• Other (기타):
  • 1/4 cup perilla oil (30g), 1/4 cup vegetable oil (30g), 1/2 tbsp sugar (5g), 1/2 tbsp salt (5g)
  • 1 1/2 tbsp perilla powder (15g), 50g of soaked glass noodles, black pepper, sesame seeds, appropriate amount of water

Sauce Ingredients (소스 재료)

• Sauce Ingredients (소스 재료):
  4 tbsp gochujang (Korean chili paste) (40g), 1 tbsp minced garlic (10g), 1 1/2 tbsp perilla powder (15g), 1 tbsp perilla oil (7g), 2 tbsp water (20g), 2/3 tbsp doenjang (fermented soybean paste) (10g)

Instructions

Making Baeksundaebbokkeum (백순대 볶음)

1. Prepare Ingredients (재료 손질)

• Soak the glass noodles in cold water until soft.
• Cut the leek in half and into 5cm pieces. Slice the onion thickly.
• Cut the king oyster mushrooms and carrots in half and slice thinly. Cut the cabbage into bite-sized pieces.
• Roughly chop the green chili peppers and garlic. Julienne the perilla leaves.
• Slice the sundae into 1-1.5cm thick pieces.

2. Basic Stir-fry (기본 볶음)

• Add vegetable oil to a pan and sauté the garlic over medium heat until lightly browned.
• Add the leek, onion, and sundae, and stir-fry until well combined.

3. Add Vegetables (채소 추가)

• Add the cabbage, king oyster mushrooms, and carrots to the stir-fried ingredients. Add a little water and continue to stir-fry.
• Add sugar and salt to season.

4. Add Glass Noodles (당면 추가)

• Add the soaked glass noodles to one side of the pan and add a little water, stir-frying until the noodles are moist and cooked through.

5. Finishing Touches (마무리)

• Finally, add the green chili peppers and perilla leaves, and sprinkle with perilla powder and perilla oil.
• Sprinkle with black pepper and sesame seeds to enhance the flavor and serve.

Making the Sauce (소스 만들기)

1. In a bowl, combine the gochujang, minced garlic, perilla powder, perilla oil, doenjang, and water, and mix well.
2. Serve the completed sauce separately with the Baeksundaebbokkeum.

Cooking Tips

1. Enhance the Nutty Flavor with Perilla Oil and Powder (들기름과 들깻가루로 고소함 더하기)
Perilla oil and perilla powder are key ingredients that enhance the flavor of Baeksundaebbokkeum.

2. Sauce Variety (소스의 다양성)
The spicy sauce made with gochujang and doenjang can be served according to your preference, allowing you to enjoy a more diverse range of flavors.

3. Harmonious Textures (다양한 식감의 조화)
The chewy texture of the sundae, the freshness of the perilla leaves, and the spicy kick of the green chili peppers create a perfect harmony.

Recommended Tips

• For a spicier dish (더 매콤하게 즐기기): Add gochugaru (Korean chili flakes) or more minced green chilies for extra spice.
• Various side dishes (다양한 곁들임): Enjoy it with쌈채소 (ssamchae so) and ssamjang (Korean쌈장) for a perfect Korean drinking snack.
• Simple sauce variation (초간단 소스 응용): Try a soy sauce-based sauce instead of gochujang for a cleaner taste.

Korean Baeksundaebbokkeum is the perfect dish as a side dish or anju (Korean drinking snack). Try this special recipe by Chef Baek Jong-won, filled with the fragrant aroma of perilla oil and perilla leaves, to create a special meal!