Modu Recipe
Modu Recipe

Ttukdak Hyung's Sundae Gopchang Bokkeum

Chewy pork large intestines and sundae, with the gamey smell removed by adding soju, are combined with a spicy-sweet secret sauce and savory perilla seed powder for a nostalgic market-style sundae gopchang bokkeum.

20 mindrinking snackDifficulty Normal

Ingredients needed 2 servings

Recipe

Cooking tips

  • Although it's a stir-fry dish with little sauce, adding 1 cup of water in the middle prevents the sundae's noodles from drying out and allows them to absorb the sauce, making them moist.
  • For the finished stir-fry, dipping generously in savory mayonnaise and wrapping it in fresh kkaennip leaves creates an even more addictive taste that complements the spiciness.

Recommended for

  • Those who want to recreate the stimulating yet savory, nostalgic gopchang bokkeum snack from street food stalls or markets affordably at home.
  • Alcohol enthusiasts who enjoy the perfect harmony of spicy marinated large intestines and sundae with the fragrant flavors of kkaennip and perilla seeds.

Shop ingredients on Coupang(Ad)

Pork large intestinesGochugaru (Korean chili flakes)Soy sauceOyster sauceGochujang (Korean chili paste)GarlicDashida (MSG-based seasoning)CabbageOnionSundae (Korean blood sausage)Green onionCheongyang chili pepperKkaennip (Perilla leaves)Perilla seed powderPerilla oil

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