Stir Fry Recipe : Soondae Bokeum (Spicy Korean Stir Fry Blood Sausage) : Korean Food : CHOPCHOP | Seonkyoung Longest

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Seon

This is one of very popular Korean stir fry recipe - Soondae bokeum! Soondae is Korean blood sauce- very flavorful and delicious! This stir fry recipe is very easy to make, if you are a Korean food lover, you've got to try it!!

Soondae Bokeum (Spicy Korean Stir Fry Blood Sausage)

Ingriednts
3 oz. Glass noodles
2 Tablespoons wild sesame seeds powder, plus more for garnish
2 Heaping Tablespoons Korean red pepper flakes
1 Tablespoon brown sugar
2 Tablespoons rice wine or soju
2 Tablespoons toasted sesame oil, plus 1 Tablespoon Sesame oil more for stir fry
2 Tablespoons soy sauce
2 Tablespoon Gochujang
Ground black pepper to taste
1 Tablespoon rice vinegar
5 cloves garlic, chopped finely
1 large or 1/2 medium size carrot, sliced
1/2 large, onion, sliced
1/4 small size cabbage, thinly sliced
5 oz. Enoki mushrooms, tream the end off
3 cups Blood sausage, cut into 1 inch pieces
1 Jalapeno or Serrano, sliced
2 Thai chiles, sliced (Optional)
20 Perilla leaves , cut in half and then cut in 1/2" slice, Handful more for searving
3 green onions, sliced
1/4 cup Ssamjang (Korean fermented soy bean dipping sauce, optional)

Directions
In a medium size bowl, soak glass noodles in boiling water.
In a small mixing bowl, combine 2 Tablespoons wild sesame seeds powder and next 9 ingredients and set aside.

Heat a wok over high heat; add 1 tablespoon sesame oil, and add carrots and stir fry for 1 minute. Add in onion and cabbage and stir fry for 1 minutes. Break the mushroom with your hands and add in to the vegetables. Drain and put in glass noodles with about ¼ cup of soaking water. Stir in the sauce and mix until all the ingredients combine well together.
Drop in blood sausages and stir lightly to avoid breaking of the sausage for 3 to 5 minutes.
Once the sausages are warmed up, add in perilla leaves, green onions and chillies, and stir to mix.
Remove from heat, place Soondae Bokeum(Stir-fried Blood Sausage) hot in a serving plate and garnish with sliced red chilli and wild sesame seeds powder on top.
Serve with Ssamjang and Perilla leaves on side.