White Sundae Stir-fry
White Sundae Stir-fry Recipe: Perfect for when you're craving a savory, non-spicy special dish!
Ingredients
Main ingredients
- Sundae (Korean blood sausage) 200 g
- Cabbage 80 g
- Chewy noodles 50 g
- Perilla leaf 10 g
- Green onion 20 g
Seasonings/Sauce
- Cooking oil 4 tbsp
- Perilla oil 1 tbsp
- Perilla seed powder 4 tbsp
- Minced garlic 0.25 tbsp
- Salt 0.25 tsp
- Pepper 0.25 tsp
Nutrition summary
Carbohydrates
48 g
38%
Protein
18 g
14%
Fat
27 g
48%
Cooking steps
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1
Cut the sundae (Korean blood sausage) into bite-sized pieces, and roughly chop the cabbage and perilla leaves into large strips about 2cm wide.
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2
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the minced garlic and green onion, and stir-fry for 1 minute until fragrant.
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3
Add the prepared sundae and cabbage to the pan, increase to high heat, and stir-fry quickly for about 3 minutes until the cabbage softens slightly.
-
4
Add the pre-soaked chewy noodles and 1 tablespoon of perilla oil, then continue stir-frying so nothing sticks and everything looks glossy.
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5
Season with salt and pepper, then sprinkle 2 tablespoons of perilla seed powder evenly to add a nutty flavor. Stir-fry on medium heat for 2 more minutes to finish.
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6
Turn off the heat, toss in the perilla leaves to mix with the residual heat, and serve on a plate.
