Korean Sausage Fried Rice recipe - ingredients, nutrition and when to eat it
Sundae, or Korean blood sausage, is stir-fried with rice, cabbage, and perilla leaves for a spicy, chewy one-bowl meal.
Sundae, or Korean blood sausage, is stir-fried with rice, cabbage, and perilla leaves for a spicy, chewy one-bowl meal. It’s perfect for a hungry evening, a late-night snack craving, or whenever you want to make leftover rice more satisfying.
Rice bowls · 20 minutes to cook
Nutrition (per 535g serving): 743.6 kcal · protein 16.6g · carbohydrate 126.6g · fat 18.4g · sodium 1487.5mg
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: Use rice that has cooled slightly rather than freshly cooked rice so it clumps less in the pan.
Tips: Sundae can split easily, so mix it gently with a wide spatula instead of pressing down hard.
Tips: Add the perilla leaves at the end to keep their aroma and color fresh.
Tips: Adjust the heat with the amount of red pepper flakes, and fry plenty of onion if you want more sweetness.
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Ingredients (1 serving)
- Sundae (Korean blood sausage) — 150 g
- Cooked rice — 210 g
- Cabbage — 70 g
- Perilla leaves — 5 pc
- Onion — 40 g
- Green onion — 20 g
- Garlic — 1 tsp
- Gochujang (Korean red chili paste) — 1 Tbsp
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Korean chili flakes — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp