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Korean Soondae Bokkeum

Servings: 2 peopl


Soondae Bokkeum

  • 500 grams of Soondae
  • 1 whole Onion
  • 1/4 head of Green Cabbage
  • 1/2 a whole Carrot
  • 5 Perilla Leaves (optional)

Spicy Gochujang Marinade

  • 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

Garnish (Optional)

  • Few Shakes of Perilla Seeds Powder (optional)


Prep Soondae

  • 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. 
  • 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. 

Prep Veggies & Make Sauce

  • 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. 
  • 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). 

Make Soondae Bokkeum

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