Baek Jong-won's Spicy Sundae Bokkeum

• 1/2 pack (250g) sundae
• Approx. 4 cups (180g) cabbage
• Approx. 1/2 onion (100g)
• Approx. 1/2 green onion (60g)
• 10 perilla leaves (20g)
• 2 Cheongyang chili peppers (20g)
• Approx. 3 tbsp (22g) ground perilla seeds
• Approx. 3 tbsp (20g) cooking oil
• Approx. 4 tbsp (38g) soy sauce
• Approx. 2 tbsp (38g) minced garlic
• 3 and 1/2 tbsp (28g) coarse red pepper powder
• 1 and 1/3 tbsp (16g) brown sugar
• Approx. 2/3 tbsp (15g) red pepper paste
• 1 cup (180g) water - divided use: 1/2 cup for seasoning paste, 1/2 cup for stir-frying
• A pinch of black pepper
• Optional ingredients: A pinch of beef dashida or MSG, sliced cheese or mozzarella cheese

Recipe 🍳

Cooking tips 💡

• If you slice the sundae thinly, the glass noodles will burst out and fall apart during cooking. Therefore, it's essential to slice it at least 1.5cm thick for a clean finish.
• If you want to replicate the addictive, savory flavor of restaurant-bought sundae bokkeum, try adding a little beef dashida or MSG to the seasoning paste.
• The key secret to preventing sundae from bursting is to stir-fry the vegetables and seasoning first to create the sauce, and then add the sundae in the final step to simmer lightly. Stir-frying sundae with vegetables from the beginning can cause it to burst easily.
• Ground perilla seeds absorb liquid quickly, so if the sauce becomes too thick while stir-frying, add a small amount of water to adjust the consistency.

Recommended for 🙋

• ⭐Those who are frustrated by sundae bursting and crumbling every time they make sundae bokkeum at home.
• ⭐Those who want a savory and sweet late-night snack or accompaniment to drinks that rivals street food stalls or restaurants.
• ⭐Those who want to fully enjoy the rich, nutty flavor of ground perilla seeds combined with the fragrant perilla leaves.