Sundae Bokkeum: Spicy Korean Stir-Fried Blood Sausage with Chewy Noodles and Perilla Leaves

Sundae bokkeum is one of Korea’s most irresistible late-night comfort foods: tender slices of blood sausage tossed in a fiery, glossy sauce with springy noodles, vegetables, and fragrant perilla leaves. Every bite balances smoky, spicy, savory, and slightly sweet flavors.

Known as sundae-bokkeum (순대볶음), this popular Korean street-food dish evolved from traditional Korean sundae, a sausage commonly filled with glass noodles, pork blood, and seasonings. It is often served at market stalls and pojangmacha-style food tents, where it is enjoyed hot with cold beer or soju.

🍳 How to Make Spicy Sundae Bokkeum

Ingredients

• 14 ounces Korean blood sausage (sundae), sliced into thick rounds
• 4 ounces Korean glass noodles or chewy sweet-potato noodles
• 1 tablespoon neutral cooking oil
• 1 small onion, sliced
• 1 small carrot, cut into thin matchsticks
• 1 cup cabbage, roughly chopped
• 2 scallions, cut into 2-inch pieces
• 2 tablespoons gochujang (Korean red pepper paste)
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon soy sauce
• 1 tablespoon rice syrup or honey
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds
• 8 to 10 perilla leaves, sliced

🔥 Step-by-Step Recipe

1. Cook the noodles. Soak or boil the glass noodles according to package directions until tender but chewy. Drain, rinse briefly, and set aside. ✨

2. Mix the spicy sauce. In a small bowl, combine gochujang, gochugaru, soy sauce, rice syrup, garlic, and 2 tablespoons of water. Stir until smooth and vibrant red.

3. Stir-fry the vegetables. Heat oil in a large skillet or wok over medium-high heat. Add onion, carrot, cabbage, and scallions. Cook for 3 to 4 minutes until softened but still crisp. 🥬

4. Add the sundae. Gently add sliced blood sausage and cook for 2 minutes. Turn carefully to keep the slices intact; over-stirring can cause the sausage to break apart.

5. Toss with sauce and noodles. Add the cooked noodles and spicy sauce. Toss gently for 2 to 3 minutes until everything is coated in a shiny, spicy glaze. 🌶️

6. Finish and serve. Turn off the heat. Drizzle with sesame oil, then fold in perilla leaves. Sprinkle sesame seeds on top and serve immediately while hot.

🌿 Health Benefits & Smart Tips

• Iron-rich protein: Blood sausage may provide iron and protein, though nutrition varies by brand and filling.
• Perilla leaf power: Perilla leaves add fresh herbal flavor plus beneficial plant compounds.
• Control the heat: Reduce gochugaru for a milder dish, or add extra gochujang for deeper heat.
• Keep it tender: Cook sundae gently over medium heat to prevent splitting.
• Check labels: Korean sundae can contain pork, wheat, or other allergens; choose a variety that suits your needs.

❓ Sundae Bokkeum FAQ

What does sundae bokkeum taste like?

Sundae bokkeum tastes savory, spicy, slightly sweet, and deeply umami-rich. The blood sausage is mild and tender, while the gochujang sauce, vegetables, and perilla leaves bring bold Korean street-food flavor.

Can I make sundae bokkeum without blood sausage?

Yes. Substitute sliced pork belly, firm tofu, mushrooms, or Korean fish cakes. The sauce and perilla leaves still create the dish’s signature spicy Korean stir-fry character.

Which noodles are best for Korean stir-fried sundae?

Korean sweet-potato glass noodles, also called dangmyeon, are ideal because they stay glossy, chewy, and sturdy in the spicy sauce.

TAGS: #SundaeBokkeum, #KoreanFood, #BloodSausage, #SpicyStirFry, #KoreanStreetFood