Jajang Sundae Stir-Fry (Black Bean Sauce Sausage Stir-Fry) recipe - ingredients, nutrition and when to eat it
Korean blood sausage and cabbage are stir-fried in a rich, mildly sweet black bean sauce for a satisfying snack-bar-style dish.
Korean blood sausage and cabbage are stir-fried in a rich, mildly sweet black bean sauce for a satisfying snack-bar-style dish. It’s especially good for a light evening meal or late-night snack, and filling even without rice.
Street food · 20 minutes to cook
Nutrition (per 453g serving): 598.8 kcal · protein 13.9g · carbohydrate 74.3g · fat 28g · sodium 1450.2mg
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: To keep the sundae from breaking apart, avoid turning it too often and gently toss it with a wide spatula.
Tips: The saltiness of chunjang varies by brand. Start with a small amount, taste, and add more as needed.
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Ingredients (1 serving)
- Sundae (Korean blood sausage) — 200 g
- Cabbage — 100 g
- Onion — 0.5 pc
- Green onion — 0.3 pc
- Korean black bean paste — 1 Tbsp
- Cooking oil — 1 Tbsp
- Water — 2 Tbsp
- Sugar — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp