Stir-Fried Seafood, Sundae, and Gopchang recipe - ingredients, nutrition and when to eat it
This dish combines Korean blood sausage and gopchang with shrimp and squid, stir-fried in a spicy sauce and topped with perilla leaves and ground perilla…
This dish combines Korean blood sausage and gopchang with shrimp and squid, stir-fried in a spicy sauce and topped with perilla leaves and ground perilla seeds. The chewy sausage and gopchang pair with springy seafood for a hearty dinner.
Seafood · 25 minutes to cook
Tips: If the gopchang is raw, cook it thoroughly first to remove any strong odor and excess moisture, then add the vegetables.
Tips: Sundae can burst if stir-fried too long, so add it at the end and cook briefly.
Tips: If the sauce starts sticking to the pan, add a tablespoon or two of water to loosen it.
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Ingredients (1 serving)
- Korean blood sausage (sundae) — 120 g
- Beef gopchang — 100 g
- Shrimp — 50 g
- Squid — 50 g
- Cabbage — 60 g
- Onion — 0.3 pc
- Perilla leaves — 5 pc
- Ground perilla seeds — 1 Tbsp
- Gochujang — 1 Tbsp
- Korean chili flakes — 1 Tbsp
- Soy sauce — 1 tsp
- Minced garlic — 1 tsp
- Sugar — 0.5 tsp
- Cooking oil — 1 Tbsp