Baek Jong-won's Sinlim-dong Style Baek Sundae Bokkeum

• sundae about 1 pack
• soaked glass noodles handful
• green onion 1 stalk
• onion 1/2
• perilla leaves generously (10–15 leaves)
• shiitake mushroom 1
• green chili peppers 2–3
• carrot a little
• minced garlic generously
• vegetable oil enough
• salt a little
• sugar a little
• black pepper a little
• perilla oil generously
• perilla seed powder generously
• [special sauce] gochujang enough
• perilla oil generously
• perilla seed powder generously
• minced garlic 1 tablespoon
• fermented soybean paste a little

Recipe 🍳

Cooking tips 💡

• Never cook frozen sundae directly—it may burst during cooking and create a mess. Always thaw completely first.
• Slicing sundae too thin increases the risk of breaking when flipping. Thick slices hold up better during stir-frying.
• Perilla leaves are essential for the signature flavor and aroma of this dish—use far more than you think necessary.
• The small amount of water added during cooking isn’t for making broth, but to use steam and moisture in the pan to gently cook the noodles and vegetables.