Korean Soondae Bokkeum

Ingredients

• 500 grams of Soondae
• 1 whole Onion
• 1/4 head of Green Cabbage
• 1/2 a whole Carrot
• 5 Perilla Leaves ((optional))
• 2 Tablespoons of Gochugaru
• 1 Tablespoon of Gochujang
• 2 Tablespoons of Soy Sauce
• 1/2 Tablespoon of Sugar
• 1 Tablespoon of Honey
• 1 Tablespoon of Maesil ((optional))
• 1 Tablespoon of Minced Garlic
• 1 Tablespoon of Sesame Oil
• 1 Tablespoon of Sesame Seeds
• Few Shakes of Black Pepper
• Few Shakes of Perilla Seeds Powder ((optional))

Instructions

1. 1

   --- Prep Soondae ---

2. 2

   Bring a pot of water up to boil. Don't take the Soondae out the plastic package. Add it directly into the boiling water. Boil for 5 minutes. Then turn off the heat. Give it another 5 minutes to simply sit in the water and steam.

3. 3

   Carefully take the Soondae out of the package. Let it cool down. Then use a knife and cut into small bite-sized pieces. Sample one - it's ok to eat by itself and a dab of salt.

4. 4

   --- Prep Veggies & Make Sauce ---

5. 5

   Julienne your onion and carrot into thin slices. Then roughly dice the piece of cabbage. Roll-up the perilla leaves, tear off its stems and julienne into thin pieces.

6. 6

   Next, take out a mixing bowl and thoroughly mix: Gochugaru (2T), Gochujang (1T), Soy Sauce (2T), Sugar (1/2T), Honey (1T), Maesil (1T), Minced Garlic (1T), Sesame Oil (1T), Sesame Seeds (1T), Black Pepper (few shakes).

7. 7

   --- Make Soondae Bokkeum ---

8. 8

   Place frying pan on a medium-high heat. Once its hot, place in some oil. Then add in the cabbage, onions, and carrots. Stir-fry until the cabbage and onions turn soft. It should take about 4-5 minutes.

9. 9

   Once cabbage turns translucent and soft, add in the sundae. Then add in all of the spicy marinade sauce. And reduce your heat to a medium-low (!) Then stir-fry everything and get it nicely coated. After 1-2 minutes, turn off heat. Add on some of the sliced perilla leaves for color. You can also sprinkle-on some perilla seeds powder (if you have it). Give it one final stir and plate.

10. 10

    Garnish with the rest of the sliced perilla leaves on top. Bon Appetit!