Stir-Fried Sundae Salad recipe - ingredients, nutrition and when to eat it
A spicy mix of sundae, cabbage, and perilla leaves, stir-fried and served with salad greens.
A spicy mix of sundae, cabbage, and perilla leaves, stir-fried and served with salad greens. The warm, chewy sundae pairs nicely with crisp vegetables, making this a satisfying lunch or dinner.
Salads & light · 15 minutes to cook
Tips: If the refrigerated sundae is firm, warm it in the microwave for about 30 seconds before stir-frying to help keep it from breaking apart.
Tips: Avoid cooking the cabbage for too long. Turn off the heat while it’s still crisp so it pairs well with the salad greens.
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Ingredients (1 serving)
- Sundae (Korean blood sausage) — 150 g
- Cabbage — 1 cup
- Perilla leaves — 5 sheet
- Lettuce — 1 handful
- Onion — 0.3 pc
- Gochujang — 1 Tbsp
- Gochugaru — 0.5 tsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 1 tsp
- Cooking oil — 1 tsp
- Water — 2 Tbsp
- Sesame seeds — 1 tsp