Pan-Fried Sundae recipe - ingredients, nutrition and when to eat it
This dish is made by coating sundae in beaten egg and pan-frying it until golden. It is warm and savory, making it perfect when you want a simple Korean…
This dish is made by coating sundae in beaten egg and pan-frying it until golden. It is warm and savory, making it perfect when you want a simple Korean street-food snack or drinking accompaniment at home.
Street food · 20 minutes to cook
Nutrition (per 235.7g serving): 495.4 kcal · protein 15.1g · carbohydrate 53.9g · fat 23.5g · sodium 946.2mg
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: If the sundae is too soft, refrigerate it for about 10 minutes before slicing so it holds its shape better.
Tips: Pan-fry it slowly over medium-low heat rather than high heat so the egg coating does not burn and the inside warms through.
Tips: Sundae is already fairly well-seasoned, so only a little salt is needed.
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Ingredients (1 serving)
- Sundae (Korean blood sausage) — 150 g
- Egg — 1 pc
- Flour — 15 g
- Cooking oil — 2 tsp
- Green onion — 10 g
- Salt — 0.5 g
- Ground black pepper — 0.2 g