Back to cooking...

...
After a very strange past 6 months I'm back to my cooking :)

I'm obviously not in China, but back in the US. But let's not dwell on the past, let us instead see how to make a super easy and scrumptious Korean meal called Sundae Bokkeum (순대볶음) or as Matt called it "Sunday Bottom".

It is a sweet potato noodle dish that contains carrots, cabbage and Korean blood sausage (the sausage is the Sundae). Bokkeum refers to the fact that it is stir-fried. From start to finish it took about 20 minutes to make.

You will need:
- 1/4 head of cabbage, chopped 
- 3 carrots, peeled & sliced
- a handful of dried sweet potato vermicelli noodles
- 1 tbsp Korean red pepper paste
- 1 tsp Korean red pepper powder
- 3 tbsp lite soy sauce
- 1 1/2 tsp sugar
- 1/2 cup water
- 2 Korean blood sausages

The sausages I bought were frozen and already fully cooked and so it was just a matter of reheating them. They came in vacum sealed bags. They were boiled in the bag for 10 minutes and then left to sit in the hot water for a further 5 minutes. Check out how dirty my stove top is!! My stove stop is always dirty as I'm such a messy cook.

In a little peanut oil stir fry the carrots and cabbage. At this time also boil the sweet potato noodles for 6 minutes.

Mix the red pepper paste, red pepper powder, soy sauce, sugar and water together to make a sauce. Add the sauce and sliced sausage to the vegetables. Allow to cook over a medium heat for a few minutes.

When the noodles are ready add them to the wok, mix well and then serve.

It was a super delicious meal! The sausage is very similar to black pudding, but the texture was a little softer, maybe due to how it was prepared. I think that if the sausage were thawed and then pan fried it would take on the same texture as black pudding.

There is a popular soup Sundaeguk (순대국) made with this sausage that also contains intestines. I've never cooked with intestine before, so I think I shall have to do some research before I attempt that dish.