White Sundae Stir-Fry

Name: White Sundae Stir-Fry
Total time: 60 min
Yield: 1120 g
Ingredients: Cheongyang Chili Pepper (Fresh) 80 g; Onion 100 g; Green Onion 80 g; Fresh Cabbage 150 g; Perilla Leaf 60 g; Sundae (Korean Blood Sausage) 500 g; Ground Perilla Seed 45 g; Minced Garlic (1 tbsp 10g 13 kcal) 20 g; Black Pepper 3 g; Oligosaccharide Syrup 22 g; Soy Sauce (Jin Ganjang) 60 ml

Cook 60 min Difficulty NORMAL 1,354 kcal

#White Sundae Stir-Fry #Sundae Stir-Fry #Sundae Dish #Bar Food #White Sundae #Drinking Snack #Korean Food #Vegetable Stir-Fry #Snack #Non-Spicy Sundae Stir-Fry

Image coming soon

Ingredients

Main ingredients

Cheongyang Chili Pepper (Fresh) 80 g
Onion 100 g
Green Onion 80 g
Fresh Cabbage 150 g
Perilla Leaf 60 g
Sundae (Korean Blood Sausage) 500 g

Seasonings/Sauce

Ground Perilla Seed 45 g
Minced Garlic (1 tbsp 10g 13 kcal) 20 g
Black Pepper 3 g
Oligosaccharide Syrup 22 g
Soy Sauce (Jin Ganjang) 60 ml

Nutrition summary

Carbohydrates 239.43 g 68%

Protein 38.9 g 11%

Fat 31.96 g 21%

Serving size 1120g

Cooking steps

1

Cut sundae (Korean blood sausage) and vegetables into bite-sized pieces.
2

Heat cooking oil in a pan and stir-fry onion, green onion, and garlic.
3

Add sundae, glass noodles, and mushrooms, then stir-fry together.
4

Season with salt, pepper, and sesame oil.
5

Add Cheongyang chili peppers and chives, then stir-fry once more.
6

Transfer the finished White Sundae Stir-Fry to a plate.

White Sundae Stir-Fry

AI 영양사 앤디