Baek Sundae recipe - ingredients, nutrition and when to eat it
Baek Sundae is made by stir-frying sundae and pork offal with cabbage, perilla leaves, and perilla seed powder for a mild, nutty flavor.
Baek Sundae is made by stir-frying sundae and pork offal with cabbage, perilla leaves, and perilla seed powder for a mild, nutty flavor. It’s comforting served hot for a satisfying dinner after work or whenever you’re craving a late-night snack.
Street food · 25 minutes to cook
Nutrition (per 435g serving): 542.5 kcal · protein 17.8g · carbohydrate 61g · fat 26.3g · sodium 1077.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Sundae can burst if added too early, so stir-fry the vegetables and offal first, then add the sundae at the end.
Tips: Add the perilla seed powder at the end to preserve its nutty aroma.
Tips: If the ingredients stick to the pan, add one or two tablespoons of water and continue stir-frying.
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Ingredients (1 serving)
- Sundae (Korean blood sausage) — 150 g
- Pork offal — 80 g
- Cabbage — 2 handful
- Perilla leaves — 6 pc
- Onion — 0.3 pc
- Green onion — 0.5 pc
- Garlic — 2 pc
- Perilla seed powder — 1 Tbsp
- Perilla oil — 1 tsp
- Cooking oil — 1 tsp
- Salt — 0.2 tsp
- Sesame seeds — 1 tsp