Stir-Fried White Blood Sausage, known as Baek Soondae Bokkeum (백순대볶음), is a classic non-spicy Korean dish rooted in Seoul’s street food culture. In Korea, soondae refers to a blood sausage and is a popular street food, while baek (“white”) signals that this version is made without the typical spicy red sauce found in many stir-fried dishes. Traditionally, soondae is steamed and served simply with salt, ssamjang (seasoned soybean paste), or chojang (vinegar-based red paste) for dipping. But in Seoul’s famous Sillim-dong Soondae Town, the experience goes a step further: the sausages are sliced and stir-fried on a hot plate at the table with vegetables, then dipped into rich, savory sauces made specifically for this dish. The depth of flavor comes from that signature dipping sauce, typically a blend of chojang, doenjang (soybean paste), and perilla powder. Nutty, savory, and gently tangy, the sauce brings out the best in the soondae and vegetables. It’s just as good for dipping as it is wrapped in leafy greens, turning the dish into a satisfying, shareable main. Beloved as a Seoul local comfort food, baek soondae bokkeum bridges the gap between street food and home-style cooking. Often enjoyed as a drinking snack, it can now be easily recreated at home as an approachable, flavorful one-pan Korean dish.
Ingredients
Servings
2
Main Ingredients
- 17.6 oz (500 g) soondae (blood sausage), 3 cm (1 inch) pieces
- ¼ head of cabbage (200 g), bite-sized
- 3 garlic cloves (12 g), minced
- 2 stalks of green onion (30 g), 5 cm (2 inch) pieces
- 1 onion (200 g), julienned
- 1 carrot (50 g), sliced into half-moons
- 10 perilla leaves, thinly sliced
- 1 green chili (20 g), diagonally sliced
- 1 red chili (20 g), diagonally sliced
- 1.8 oz (50 g) chewy noodles (jjolmyeon or spaghetti)
- 17.6 oz (500 g) soondae (blood sausage), 3 cm (1 inch) pieces
- ¼ head of cabbage (200 g), bite-sized
- 3 garlic cloves (12 g), minced
- 2 stalks of green onion (30 g), 5 cm (2 inch) pieces
- 1 onion (200 g), julienned
- 1 carrot (50 g), sliced into half-moons
- 10 perilla leaves, thinly sliced
- 1 green chili (20 g), diagonally sliced
- 1 red chili (20 g), diagonally sliced
- 1.8 oz (50 g) chewy noodles (jjolmyeon or spaghetti)
Seasoning
- 1 Tbsp (15 ml) mirin (cooking wine)
- ½ Tbsp (9 g) salt
- ½ Tbsp (6 g) sugar
- 1 cup (200 ml) water
- 1 ½ Tbsp (9 g) perilla powder
- ¼ tsp (0.6 g) black pepper
- 3 Tbsp (45 ml) sesame oil (or perilla oil)
- 1 Tbsp (15 ml) mirin (cooking wine)
- ½ Tbsp (9 g) salt
- ½ Tbsp (6 g) sugar
- 1 cup (200 ml) water
- 1 ½ Tbsp (9 g) perilla powder
- ¼ tsp (0.6 g) black pepper
- 3 Tbsp (45 ml) sesame oil (or perilla oil)
Dipping Sauce
- 3 Tbsp (66 g) gochujang (chili paste)
- 2 Tbsp (30 ml) vinegar
- 1 Tbsp (12 g) sugar
- 1 Tbsp (10 ml) sesame oil (or perilla oil)
- 3 garlic cloves (12 g), minced
- 2 Tbsp (12 g) perilla powder
- 1 Tbsp (22 g) doenjang (soybean paste)
- 3 Tbsp (15 ml) water
- 3 Tbsp (66 g) gochujang (chili paste)
- 2 Tbsp (30 ml) vinegar
- 1 Tbsp (12 g) sugar
- 1 Tbsp (10 ml) sesame oil (or perilla oil)
- 3 garlic cloves (12 g), minced
- 2 Tbsp (12 g) perilla powder
- 1 Tbsp (22 g) doenjang (soybean paste)
- 3 Tbsp (15 ml) water
Instructions
- Cut the cabbage into bite-sized pieces.
- Julienne the onion. Cut the green onion into 5 cm (2 inch) pieces. Slice the carrot into half-moons.
- Thinly slice the perilla leaves. Diagonally slice the green and red chili peppers.
- Cut the soondae into 3 cm (1 inch) pieces.
- Bring a pot of water to a boil. Cook the chewy noodles or spaghetti about 80% of the way, then drain and set aside.
- Heat oil in a wok or large pan over medium heat. Add minced garlic and green onion pieces, and stir-fry until fragrant.
- Add the carrot, cabbage, and onion. Stir-fry until partially cooked.
- Add the soondae, then pour in mirin to remove any off-flavors.
- Season with salt and sugar, and continue stir-frying.
- Add the partially cooked noodles, pour a splash of water, and stir-fry while letting the noodles finish cooking.
- Add perilla powder, black pepper, and sesame or perilla oil to enhance flavor. Stir-fry to combine.
- Reduce the heat to low and stir-fry the perilla leaves briefly. Then add the green and red chili peppers and stir-fry lightly until just softened.
- For the dipping sauce, mix gochujang (chili paste), vinegar, and sugar to make chojang (vinegar-based red paste).
- Add sesame or perilla oil, minced garlic, perilla powder, doenjang (soybean paste), and a small amount of water. Stir to combine and serve alongside the soondae stir-fry.
- Cut the cabbage into bite-sized pieces.
- Julienne the onion. Cut the green onion into 5 cm (2 inch) pieces. Slice the carrot into half-moons.
- Thinly slice the perilla leaves. Diagonally slice the green and red chili peppers.
- Cut the soondae into 3 cm (1 inch) pieces.
- Bring a pot of water to a boil. Cook the chewy noodles or spaghetti about 80% of the way, then drain and set aside.
- Heat oil in a wok or large pan over medium heat. Add minced garlic and green onion pieces, and stir-fry until fragrant.
- Add the carrot, cabbage, and onion. Stir-fry until partially cooked.
- Add the soondae, then pour in mirin to remove any off-flavors.
- Season with salt and sugar, and continue stir-frying.
- Add the partially cooked noodles, pour a splash of water, and stir-fry while letting the noodles finish cooking.
- Add perilla powder, black pepper, and sesame or perilla oil to enhance flavor. Stir-fry to combine.
- Reduce the heat to low and stir-fry the perilla leaves briefly. Then add the green and red chili peppers and stir-fry lightly until just softened.
- For the dipping sauce, mix gochujang (chili paste), vinegar, and sugar to make chojang (vinegar-based red paste).
- Add sesame or perilla oil, minced garlic, perilla powder, doenjang (soybean paste), and a small amount of water. Stir to combine and serve alongside the soondae stir-fry.
Watch and Follow Along
Watch How to Make Stir Fried White Blood Sausage
- Check the video above for detailed step-by-step instructions with timestamps and captions.
- Check the video above for detailed step-by-step instructions with timestamps and captions.
Why You'll Love this Recipe
- Non-spicy, crowd-friendly comfort – This dish delivers deep, savory flavor without any heat, making it an easy choice for families, spice-sensitive eaters, and anyone looking for a comforting Korean meal that’s approachable and satisfying.
- Non-spicy, crowd-friendly comfort – This dish delivers deep, savory flavor without any heat, making it an easy choice for families, spice-sensitive eaters, and anyone looking for a comforting Korean meal that’s approachable and satisfying.
- A Seoul street food classic—made at home – Inspired by the iconic stir-fried version from Seoul’s Sillim-dong Soondae Town, this recipe brings the spirit of Seoul street food into your kitchen, no tabletop hot plate required.
- A Seoul street food classic—made at home – Inspired by the iconic stir-fried version from Seoul’s Sillim-dong Soondae Town, this recipe brings the spirit of Seoul street food into your kitchen, no tabletop hot plate required.
- Made for sharing – Traditionally enjoyed as a drinking snack, baek soondae bokkeum is equally perfect as a shared main. Set it in the center of the table, add dipping sauce and greens, and let everyone dig in.
- Made for sharing – Traditionally enjoyed as a drinking snack, baek soondae bokkeum is equally perfect as a shared main. Set it in the center of the table, add dipping sauce and greens, and let everyone dig in.
- Balanced, savory textures – Tender soondae, crisp cabbage, fragrant perilla leaves, and chewy white noodles create a satisfying mix of textures that feels hearty without being heavy.
- Balanced, savory textures – Tender soondae, crisp cabbage, fragrant perilla leaves, and chewy white noodles create a satisfying mix of textures that feels hearty without being heavy.
- Signature dipping sauce – A bold blend of chojang (vinegar-based red paste), doenjang (soybean paste), and perilla powder adds nutty depth and savory complexity. Dip each bite, wrap it in leaves, or enjoy it straight from the pan.
- Signature dipping sauce – A bold blend of chojang (vinegar-based red paste), doenjang (soybean paste), and perilla powder adds nutty depth and savory complexity. Dip each bite, wrap it in leaves, or enjoy it straight from the pan.
- Fun to cook, easy to clean up – Inspired by the lively, table-side stir-frying style of Seoul, this dish is enjoyable to make but streamlined into a simple one-pan recipe—ideal for relaxed weeknights or casual gatherings.
- Fun to cook, easy to clean up – Inspired by the lively, table-side stir-frying style of Seoul, this dish is enjoyable to make but streamlined into a simple one-pan recipe—ideal for relaxed weeknights or casual gatherings.
Ingredient Swaps & Substitutions
- Carrots – Carrots are mainly added for color and light crunch. You can leave them out entirely or swap in other crisp vegetables like asparagus or zucchini without changing the overall character of the dish.
- Carrots – Carrots are mainly added for color and light crunch. You can leave them out entirely or swap in other crisp vegetables like asparagus or zucchini without changing the overall character of the dish.
- Red & green chili peppers – These are used primarily for visual contrast rather than heat. They can be omitted with no impact on flavor. For a mild, non-spicy color boost, red bell pepper works well and keeps the vibrant look associated with Seoul street food dishes.
- Red & green chili peppers – These are used primarily for visual contrast rather than heat. They can be omitted with no impact on flavor. For a mild, non-spicy color boost, red bell pepper works well and keeps the vibrant look associated with Seoul street food dishes.
- Chewy noodles (Jjolmyeon) – Traditionally, jjolmyeon noodles are used, but this recipe calls for spaghetti as a more accessible substitute. Since this is not a noodle-forward dish, the noodles can be skipped entirely. If you’d like to keep the chewy element, glass noodles (dangmyeon), capellini, or thin rice noodles all work well.
- Chewy noodles (Jjolmyeon) – Traditionally, jjolmyeon noodles are used, but this recipe calls for spaghetti as a more accessible substitute. Since this is not a noodle-forward dish, the noodles can be skipped entirely. If you’d like to keep the chewy element, glass noodles (dangmyeon), capellini, or thin rice noodles all work well.
- Mirin – Mirin helps mellow the strong, mineral-rich flavor of the soondae. If unavailable, dry cooking wine or sake can be used as a substitute.
- Mirin – Mirin helps mellow the strong, mineral-rich flavor of the soondae. If unavailable, dry cooking wine or sake can be used as a substitute.
- Chojang (vinegar-based red paste) – This recipe uses a simple homemade chojang made by mixing gochujang, vinegar, and sugar. For convenience, store-bought chojang can also be used with excellent results.
- Chojang (vinegar-based red paste) – This recipe uses a simple homemade chojang made by mixing gochujang, vinegar, and sugar. For convenience, store-bought chojang can also be used with excellent results.
- Doenjang (soybean paste) – If doenjang isn’t available, miso paste is a suitable alternative. Because miso tends to be slightly sweeter, reduce any added sugar to keep the flavor balanced.
- Doenjang (soybean paste) – If doenjang isn’t available, miso paste is a suitable alternative. Because miso tends to be slightly sweeter, reduce any added sugar to keep the flavor balanced.
Tips & Tricks
1. Handling store-bought soondae
- Most store-bought soondae comes frozen and displayed in the refrigerator. If you plan to cook it immediately, keeping it chilled is fine. For longer storage, cut the sausages into serving portions and freeze them in a freezer bag. Thaw in the refrigerator before cooking for optimal texture and flavor.
- Most store-bought soondae comes frozen and displayed in the refrigerator. If you plan to cook it immediately, keeping it chilled is fine. For longer storage, cut the sausages into serving portions and freeze them in a freezer bag. Thaw in the refrigerator before cooking for optimal texture and flavor.
2. Prevent splitting during cooking
- Slice soondae into roughly 3 cm pieces and let them come close to room temperature before stir-frying. Undercut or very thin slices can burst during cooking, spilling the glass noodle filling and compromising both texture and presentation.
- Slice soondae into roughly 3 cm pieces and let them come close to room temperature before stir-frying. Undercut or very thin slices can burst during cooking, spilling the glass noodle filling and compromising both texture and presentation.
3. Proper cooking technique
- Because soondae is lightly pre-steamed, it requires only brief cooking in the pan. Overcooking causes the glass noodle filling to expand excessively, leading to a mushy or uneven texture.
- Because soondae is lightly pre-steamed, it requires only brief cooking in the pan. Overcooking causes the glass noodle filling to expand excessively, leading to a mushy or uneven texture.
4. Noodle preparation
- In this recipe, noodles are cooked alongside vegetables in the same pan with a splash of water. Alternatively, pre-cook the noodles separately and add them at the final stir-fry stage; this method preserves the chewy texture without affecting flavor.
- In this recipe, noodles are cooked alongside vegetables in the same pan with a splash of water. Alternatively, pre-cook the noodles separately and add them at the final stir-fry stage; this method preserves the chewy texture without affecting flavor.
5. Quick dipping sauce option
- For a faster meal, you can skip the traditional chojang-doenjang-perilla powder sauce and serve store-bought ssamjang (seasoned soybean paste) instead. While slightly different from the homemade sauce, ssamjang pairs beautifully with the savory, nutty flavors of the stir-fried soondae and vegetables.
- For a faster meal, you can skip the traditional chojang-doenjang-perilla powder sauce and serve store-bought ssamjang (seasoned soybean paste) instead. While slightly different from the homemade sauce, ssamjang pairs beautifully with the savory, nutty flavors of the stir-fried soondae and vegetables.
Storage Ideas
- Best enjoyed immediately – Stir-fried white blood sausage tastes best right after cooking. In Korean restaurants, sausages are often gently stir-fried over low heat on a hot plate, shared with friends or family, ensuring each bite is flavorful and the experience more engaging.
- Best enjoyed immediately – Stir-fried white blood sausage tastes best right after cooking. In Korean restaurants, sausages are often gently stir-fried over low heat on a hot plate, shared with friends or family, ensuring each bite is flavorful and the experience more engaging.
- Refrigeration – Leftovers can be stored in an airtight container in the fridge for 1–2 days. Proper refrigeration preserves the dish’s nutty, savory flavors while keeping it safe to eat.
- Refrigeration – Leftovers can be stored in an airtight container in the fridge for 1–2 days. Proper refrigeration preserves the dish’s nutty, savory flavors while keeping it safe to eat.
- Freezing for longer storage – For longer-term storage, cool the stir-fry completely, place it in an airtight container, and freeze for up to one week. Always thaw in the refrigerator to maintain texture and flavor; avoid microwave thawing, which can release an overly strong pork aroma.
- Freezing for longer storage – For longer-term storage, cool the stir-fry completely, place it in an airtight container, and freeze for up to one week. Always thaw in the refrigerator to maintain texture and flavor; avoid microwave thawing, which can release an overly strong pork aroma.
- Reheating tips – When reheating on the stovetop, warm gently over low heat to prevent sausages from bursting. Stir minimally to preserve the dish’s appearance and texture. Microwave reheating is not recommended as it can intensify strong flavors and compromise texture.
- Reheating tips – When reheating on the stovetop, warm gently over low heat to prevent sausages from bursting. Stir minimally to preserve the dish’s appearance and texture. Microwave reheating is not recommended as it can intensify strong flavors and compromise texture.
- Storing the dipping sauce – Homemade dipping sauce can be stored in the refrigerator for up to a week. Only store unused, clean sauce in an airtight container; discard any sauce that has already been used for dipping to avoid spoilage and maintain optimal flavor.
- Storing the dipping sauce – Homemade dipping sauce can be stored in the refrigerator for up to a week. Only store unused, clean sauce in an airtight container; discard any sauce that has already been used for dipping to avoid spoilage and maintain optimal flavor.
What to Serve With
- Fresh leafy wraps – Enjoy the stir-fried white blood sausage with crisp leafy greens like lettuce and perilla leaves. Dip the sausage and vegetables into the special sauce, then wrap them together for a burst of flavor and freshness. Layering different leaves adds texture and a playful element, making it a fun way to enjoy this beloved Seoul dish at home.
- Fresh leafy wraps – Enjoy the stir-fried white blood sausage with crisp leafy greens like lettuce and perilla leaves. Dip the sausage and vegetables into the special sauce, then wrap them together for a burst of flavor and freshness. Layering different leaves adds texture and a playful element, making it a fun way to enjoy this beloved Seoul dish at home.
- Pickled vegetables or kimchi – Tangy pickled vegetables or kimchi perfectly complement the nutty, non-spicy Korean flavors. The acidity balances the richness of the stir-fried sausage and vegetables, adding crunch and brightness to every bite.
- Pickled vegetables or kimchi – Tangy pickled vegetables or kimchi perfectly complement the nutty, non-spicy Korean flavors. The acidity balances the richness of the stir-fried sausage and vegetables, adding crunch and brightness to every bite.
- Beverages – For family-friendly meals, a cold soda or iced tea refreshes the palate. As a casual drinking snack, pair the dish with beer, soju, makgeolli, or even a light red wine for a versatile, flavorful experience.
- Beverages – For family-friendly meals, a cold soda or iced tea refreshes the palate. As a casual drinking snack, pair the dish with beer, soju, makgeolli, or even a light red wine for a versatile, flavorful experience.
- Soups & broths – Serve alongside a bowl of spicy kimchi stew, mild vegetable broth, or clear soup. The warm liquid contrasts the savory richness of the stir-fry, creating a satisfying and well-rounded meal that feels complete.
- Soups & broths – Serve alongside a bowl of spicy kimchi stew, mild vegetable broth, or clear soup. The warm liquid contrasts the savory richness of the stir-fry, creating a satisfying and well-rounded meal that feels complete.
FAQ
1. How to use leftover soondae
- If you have leftover soondae that hasn’t been used in the stir-fry, gently steam it over low heat. Serve with salt, ssamjang (seasoned soybean paste), or chojang (vinegar-based red paste) to preserve the delicate texture and nutty flavor. This simple method lets you enjoy authentic Korean street food at home without cooking a full stir-fried white blood sausage dish.
- If you have leftover soondae that hasn’t been used in the stir-fry, gently steam it over low heat. Serve with salt, ssamjang (seasoned soybean paste), or chojang (vinegar-based red paste) to preserve the delicate texture and nutty flavor. This simple method lets you enjoy authentic Korean street food at home without cooking a full stir-fried white blood sausage dish.
2. Is it the same as black pudding?
- Not quite. Korean soondae is made with pig intestines stuffed with glass noodles (dangmyeon) and has a milder seasoning than traditional Western black pudding. It offers a unique, subtly nutty street food experience that’s distinctly Korean.
- Not quite. Korean soondae is made with pig intestines stuffed with glass noodles (dangmyeon) and has a milder seasoning than traditional Western black pudding. It offers a unique, subtly nutty street food experience that’s distinctly Korean.
3. Can It be made spicy?
- Yes! Although this stir-fried white blood sausage recipe is non-spicy, you can stir-fry the soondae with gochugaru (Korean chili powder), gochujang, or other spicy sauces for a hot variation. Adjusting the spice level lets you tailor the dish to your taste while keeping the sausages tender and flavorful.
- Yes! Although this stir-fried white blood sausage recipe is non-spicy, you can stir-fry the soondae with gochugaru (Korean chili powder), gochujang, or other spicy sauces for a hot variation. Adjusting the spice level lets you tailor the dish to your taste while keeping the sausages tender and flavorful.
4. Is it kid-friendly?
- Taste preferences vary. Some children—and even some adults—might be sensitive to the mild pork aroma in soondae. Using mirin during cooking and gently stir-frying helps reduce the scent, making the dish more approachable and enjoyable for younger palates.
- Taste preferences vary. Some children—and even some adults—might be sensitive to the mild pork aroma in soondae. Using mirin during cooking and gently stir-frying helps reduce the scent, making the dish more approachable and enjoyable for younger palates.
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Making it Step-by-Step
Below is a visual step-by-step guide showing each stage of the cooking process, from prep to final plating.
These images support the written instructions above and are meant to help you follow along more easily.
View Step Images
Step 1
- Cut the cabbage into bite-sized pieces.
- Cut the cabbage into bite-sized pieces.
- Julienne the onion. Cut the green onion into 5 cm (2 inch) pieces. Slice the carrot into half-moons.
- Julienne the onion. Cut the green onion into 5 cm (2 inch) pieces. Slice the carrot into half-moons.
- Thinly slice the perilla leaves. Diagonally slice the green and red chili peppers.
- Thinly slice the perilla leaves. Diagonally slice the green and red chili peppers.
- Cut the soondae into 3 cm (1 inch) pieces.
- Cut the soondae into 3 cm (1 inch) pieces.
Step 2
- Bring a pot of water to a boil. Cook the chewy noodles or spaghetti about 80% of the way, then drain and set aside.
- Bring a pot of water to a boil. Cook the chewy noodles or spaghetti about 80% of the way, then drain and set aside.
Step 3
- Heat oil in a wok or large pan over medium heat. Add minced garlic and green onion pieces, and stir-fry until fragrant.
- Heat oil in a wok or large pan over medium heat. Add minced garlic and green onion pieces, and stir-fry until fragrant.
- Add the carrot, cabbage, and onion. Stir-fry until partially cooked.
- Add the carrot, cabbage, and onion. Stir-fry until partially cooked.
Step 4
- Add the soondae, then pour in mirin to remove any off-flavors.
- Add the soondae, then pour in mirin to remove any off-flavors.
- Season with salt and sugar, and continue stir-frying.
- Season with salt and sugar, and continue stir-frying.
Step 5
- Add the partially cooked noodles, pour a splash of water, and stir-fry while letting the noodles finish cooking.
- Add the partially cooked noodles, pour a splash of water, and stir-fry while letting the noodles finish cooking.
Step 6
- Add perilla powder, black pepper, and sesame or perilla oil to enhance flavor. Stir-fry to combine.
- Add perilla powder, black pepper, and sesame or perilla oil to enhance flavor. Stir-fry to combine.
Step 7
- Reduce the heat to low and stir-fry the perilla leaves briefly. Then add the green and red chili peppers and stir-fry lightly until just softened.
- Reduce the heat to low and stir-fry the perilla leaves briefly. Then add the green and red chili peppers and stir-fry lightly until just softened.
Step 8
- For the dipping sauce, mix gochujang (chili paste), vinegar, and sugar to make chojang (vinegar-based red paste).
- For the dipping sauce, mix gochujang (chili paste), vinegar, and sugar to make chojang (vinegar-based red paste).
- Add sesame or perilla oil, minced garlic, perilla powder, doenjang (soybean paste), and a small amount of water. Stir to combine and serve alongside the soondae stir-fry.
- Add sesame or perilla oil, minced garlic, perilla powder, doenjang (soybean paste), and a small amount of water. Stir to combine and serve alongside the soondae stir-fry.
Korean Stir-Fried White Blood Sausage | Seoul’s Beloved Dish
Discover the iconic Korean dish from Seoul’s Sillim-dong Sundae Town, a favorite drinking snack among locals. We reveal the secret dipping sauce that makes it irresistible — Stir-Fried White Blood Sausage.
Ingredients
Method
- Cut the cabbage into bite-sized pieces.
- Julienne the onion. Cut the green onion into 5 cm (2 inch) pieces. Slice the carrot into half-moons.
- Thinly slice the perilla leaves. Diagonally slice the green and red chili peppers.
- Cut the soondae into 3 cm (1 inch) pieces.
- Bring a pot of water to a boil. Cook the chewy noodles or spaghetti about 80% of the way, then drain and set aside.
- Heat oil in a wok or large pan over medium heat. Add minced garlic and green onion pieces, and stir-fry until fragrant.
- Add the carrot, cabbage, and onion. Stir-fry until partially cooked.
- Add the soondae, then pour in mirin to remove any off-flavors.
- Season with salt and sugar, and continue stir-frying.
- Add the partially cooked noodles, pour a splash of water, and stir-fry while letting the noodles finish cooking.
- Add perilla powder, black pepper, and sesame or perilla oil to enhance flavor. Stir-fry to combine.
- Reduce the heat to low and stir-fry the perilla leaves briefly. Then add the green and red chili peppers and stir-fry lightly until just softened.
- For the dipping sauce, mix gochujang (chili paste), vinegar, and sugar to make chojang (vinegar-based red paste).
- Add sesame or perilla oil, minced garlic, perilla powder, doenjang (soybean paste), and a small amount of water. Stir to combine and serve alongside the soondae stir-fry.
Notes
“Cooking a smaller portion or feeding a crowd? You can adjust the serving size near the top of the post, just below the main photo. You can also watch the full cooking process in the recipe video and follow the step-by-step photos for a more detailed walkthrough.”
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