Stir Fry : Soondae Bokeum (Spicy Korean Stir Fry Blood Sausage) : Korean Food : CHOPCHOP


Glass noodles 1 Cup (16 tbs) , soaked in boiling water
Onion 1/2 Large , sliced
Sliced carrots 1/2 Cup (8 tbs) , thinly sliced
Cabbage 1/4 Medium , thinly sliced
Jalapeno/Serrano 1 , sliced (Optional)
Thai chiles 2 , sliced
Enoki mushroom 5 Ounce
Perilla leaves 15 , cut in half and then cut in 1/2" slice
Blood sausage 2 Cup (32 tbs) , cut into 1 inch pieces
Green onion 3 , sliced
Sesame oil 1 Tablespoon
For sauce
Wild sesame seed powder 2 Tablespoon
Korean red pepper flakes 2 Tablespoon (heaping)
Brown sugar 1 Tablespoon
Rice wine 2 Tablespoon (soju)
Sesame oil 2 Tablespoon
Soy sauce 3 Tablespoon
Round black pepper To Taste
Gochujang 1 Tablespoon
Garlic cloves 5 , chopped finely
For garnish
Perilla leaves 8
Doenjang 1/4 Cup (4 tbs)
Wild sesame seeds powder 2 Pinch



1. In a bowl, soak the glass noodles in boiling water.

2. Using a sharp knife slice, onion, cabbage, jalapeno and Thai chillies.

3. Cut the Perilla leaves in half and slice in ½ thick pieces.

4. Thinly slice green onions and cut the bottom of enoki mushrooms.

5. In a bowl, put together wild sesame seeds powder, pepper flakes, brown sugar, rice wine, sesame oil, soy sauce, black pepper and gochujang.

6. Stir all the ingredients well together and add in chopped garlic.


7. In a hot wok over high heat, heat the 1 tablespoon sesame oil, and add in the carrots and stir fry for 1 minute.

8. Add in onion and cabbage and stir well and toss to mix.

9. Break the mushroom with your hands and add in to the vegetables.

10. Drain and put in the glass noodles with about ¼ cup of soaking water.

11. Stir in the sauce and mix until all the ingredients combine well together.

12. Drop in the sausages and stir lightly to avoid breaking of the sausage for 3 to 5 minutes.

13. Once the sausages are warmed up, add in perilla leaves, green onions and chillies, and stir to mix.


14. Place the Soondae Bokeum hot in a serving plate and garnish with sliced red chilli and wild sesame seeds powder on top.

15. Serve with doenjang and Perilla leaves on side.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 859Calories from Fat 527

 % Daily Value*

Total Fat 59 g90.8%

Saturated Fat 18 g90%

Trans Fat 0 g


Sodium 2122 mg88.42%

Total Carbohydrates 58 g19.3%

Dietary Fiber 8 g32%

Sugars 17 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet