Sundae and Gopchang Stir-Fry recipe - ingredients, nutrition and when to eat it
This dish is made by stir-frying sundae and gopchang with cabbage and onion in a spicy sauce.
This dish is made by stir-frying sundae and gopchang with cabbage and onion in a spicy sauce. Perilla seeds and perilla leaves add a nutty flavor and chewy texture, making it a great dinner after work or a late-night snack.
Street food · 25 minutes to cook
Nutrition (per 476g serving): 463.2 kcal · protein 16.4g · carbohydrate 61.9g · fat 17.9g · sodium 1756.7mg
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 add it at the end and stir-fry it briefly.
Tips: If the gopchang has a strong odor, add a slice of ginger when blanching it.
Tips: If the sauce sticks to the pan, add a tablespoon or two of water and lower the heat to medium.
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Ingredients (1 serving)
- Sundae (Korean blood sausage) — 100 g
- Pork intestine — 80 g
- Cabbage — 80 g
- Onion — 0.5 pc
- Carrot — 0.3 pc
- Green onion — 0.3 pc
- Perilla leaves — 8 pc
- Gochujang — 1 Tbsp
- Korean red pepper flakes — 1 tsp
- Soy sauce — 2 tsp
- Garlic — 2 pc
- Perilla seed powder — 1 Tbsp
- Sugar — 1 tsp
- Cooking oil — 1 tsp
- Water — 50 ml