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Street food · Korean home cooking

Spicy Korean blood-sausage stir-fry (sundae-bokkeum)

A lively Korean street-food snack: tender slices of Korean blood sausage tossed with cabbage, carrot and onion in a savory gochujang sauce.

25 min2 servings3 steps
Spicy Korean blood-sausage stir-fry (sundae-bokkeum)

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Essential

    This is the defining ingredient. Use fully cooked Korean sundae with rice or glass noodles inside; another sausage changes the dish.

  • Substitute available

    If Cabbage — 2 paper cups, roughly chopped is unavailable

    Use napa cabbage or extra onion; the dish still works without it but has less crunch.

  • Substitute available

    If Carrot — 1/2 medium, thinly sliced is unavailable

    Use extra onion or omit; color and sweetness will be reduced.

  • Essential

    Use 2 scallions if needed; flavor will be milder.

  • Optional

    Omit if unavailable.

  • Essential

    Use 1/2 small spoon garlic powder if necessary.

  • Essential

    Signature Korean chili flavor; use half for less heat.

  • Essential

    Use 1/2 small spoon salt plus water if unavailable; add gradually.

  • Optional

    Omit or use honey.

  • Essential

    Any mild frying oil works.

  • Essential

    Add a little more if the sauce gets thick.

  • Optional

    Omit if unavailable.

  • Optional

    Omit if unavailable.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Cut the fully cooked Korean blood sausage into 2 cm rounds. Slice the onion and carrot, chop cabbage and scallion, and mince garlic. Mix gochujang, soy sauce, sugar and water.

  2. Step 2

    Warm oil in a wide pan over medium heat. Stir-fry onion, carrot and cabbage for 3–4 minutes. Add garlic and sauce; stir until the vegetables are coated.

  3. Step 3

    Add sausage and gently toss 3–4 minutes until hot throughout; avoid vigorous stirring so slices keep their shape. Fold in scallion and perilla, finish with sesame oil and seeds, and serve hot.

03 / Enjoy your meal

Finished dish

Finished dish: Spicy Korean blood-sausage stir-fry (sundae-bokkeum)
Spicy Korean blood-sausage stir-fry (sundae-bokkeum)
Helpful tips

Use ready-to-eat, fully cooked sundae and heat gently so its casing does not split. Check product labels for pork, rice, glass noodles, soy and wheat allergens.

Enjoy every bite

How to enjoy it

Serve sundae-bokkeum piping hot. Turn the sausage gently in the pan so the slices stay intact, and adjust the gochujang to your preferred heat.

Serve it with