Spicy Sundae Bokkeum (Stir-Fried Blood Sausage) with Dangmyeon
A one-dish meal of bouncy sweet potato glass noodles and vegetables stir-fried with Korean blood sausage in a spicy sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dish combines soaked sweet potato glass noodles and Korean blood sausage stir-fried with vegetables in a spicy sauce. Soaking the glass noodles in boiling water ahead of time keeps them from absorbing all the moisture, giving them a glossy finish. Generous amounts of vegetables and fragrant perilla seed powder make it a wonderful snack with drinks.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Korean blood sausage (sundae)300 g
- Sweet potato glass noodles (dangmyeon)100 g
- Cabbage2 leaves
- Onion1/2
- Large green onion (daepa)1/3 stalk
- Cheongyang chili pepper (hot green chili)2
- Anchovy broth1/2 cup
Seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Gin (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Oyster sauce1 tbsp
- Minced garlic1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Perilla seed powder2 tbsp
- Ground black peppera little
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- I heated packaged Korean blood sausage in a hot water bath and sliced it into bite-sized pieces. You can also cover it with plastic wrap and heat it in the microwave.
- Sundae bokkeum tastes best with lots of vegetables, so prepare plenty.
- Pouring rolling boiling water over the sweet potato glass noodles and soaking them for at least 10 minutes gives the same result as boiling them for at least 7 minutes.
Steps
Prepare the ingredients
I heated packaged Korean blood sausage in a hot water bath and sliced it into bite-sized pieces.
You can also cover it with plastic wrap and heat it in the microwave.
Sundae bokkeum tastes best with lots of vegetables, so prepare plenty.
These are cabbage, perilla leaves, onion, large green onion, and Cheongyang chili pepper.
Slice the vegetables
Thickly slice all the vegetables into strips so they keep their texture even after stir-frying.
Slice only the spicy Cheongyang chili pepper thinly on a diagonal.
Mix the sauce and soak the noodles
Mix all the sauce ingredients except the perilla seed powder, ground black pepper, toasted sesame oil, and toasted sesame seeds, letting the flavors meld and deepen.
Pouring rolling boiling water over the sweet potato glass noodles and soaking them for at least 10 minutes gives the same result as boiling them for at least 7 minutes.
If you soak them too long, they will lose their bouncy texture, so drain them in a strainer once properly soaked.
If you stir-fry the noodles without soaking them first, they will absorb all the sauce and moisture, leaving the dish dry without any gloss, and prolonged cooking will make the stir-fried vegetables limp and unappealing.
Tossing the noodles with a little oil helps keep them from sticking together.
Stir-fry
Heat oil in a heated pan and briefly stir-fry the onion and cabbage.
Add 1/2 cup of anchovy broth, the prepared sauce, and the Korean blood sausage, then mix well.
Add the sweet potato glass noodles, large green onion, and Cheongyang chili pepper, then stir-fry so the sauce coats everything evenly and the noodles cook until tender.
Taste, and if it needs more saltiness, adjust with salt.
Finish by adding the perilla leaves, 2 tbsp of perilla seed powder, 1/2 tbsp of toasted sesame seeds, 1/2 tbsp of toasted sesame oil, and a little ground black pepper.
Complete the dish
Once the ingredients are ready, stir-frying takes no time at all.
When making sundae bokkeum, prepare more vegetables than blood sausage.
The crisp texture of the vegetables pairs wonderfully with the chewy blood sausage, cuts through any richness, and since vegetables wilt down as they cook, you will always wish you had added more.
Korean blood sausage is delicious on its own, but it is even more satisfying with sweet potato glass noodles in a spicy sauce.
When you are feeling peckish or need a snack with drinks, sundae bokkeum comes highly recommended.
Ppunwife's tips
- If you stir-fry the sweet potato glass noodles without soaking them first, they will absorb all the sauce and moisture, leaving the dish dry without any gloss, and prolonged cooking will make the stir-fried vegetables limp and unappealing.
- Tossing the sweet potato glass noodles with a little oil helps keep them from sticking together.
FAQ
Can I soak the sweet potato glass noodles instead of boiling them?
Pouring rolling boiling water over them and letting them soak for at least 10 minutes gives the exact same result as boiling them for at least 7 minutes.
How do I heat packaged Korean blood sausage before cooking?
You can warm it in a hot water bath or cover it with plastic wrap and heat it in the microwave, then slice it.
How do I keep the soaked sweet potato glass noodles from sticking together?
Drain them in a strainer, toss them with a bit of cooking oil, and they will not stick together.
Can I use water instead of anchovy broth? AI-generated
You can generally substitute plain water, store-bought Yondu vegetable seasoning, or water steeped with dried kelp.
