Sundae Bokkeum (순대볶음)
Why this food?
Sundae bokkeum transforms Korean blood sausage (filled with glass noodles and vegetables) into a fiery, umami-packed street food by stir-frying it with gochujang and aromatics. It's the bold, budget-friendly dish that defines Korean pojangmacha culture — eaten standing up, shared with friends, and absolutely addictive. This is real Korean comfort food without pretense.
🇰🇷 K-Culture Tip
Sundae (순대) dates back to Korean royal court cuisine but became a pojangmacha icon in the 1960s-70s as Seoul modernized. Today, sundae bokkeum is considered one of Korea's top 10 street foods, beloved for its chewy texture and spicy kick. Many Koreans grew up eating this at 2 AM after noraebang (karaoke) runs — it's nostalgia in a bite.
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Substitute Ingredients
All available at Walmart
| Original | Substitute |
|---|---|
Korean sundae (blood sausage) 순대 | Beef hot dogs Oscar Mayer or store brand Korean sundae has glass noodles inside; beef hot dogs mimic the chewy texture and are easily accessible at any Walmart. Slice into coins for best texture. Shop at Walmart |
Gochujang (red chili paste) 고추장 | Gochujang (Korean red chili paste) CJ or Mama's Choice Gochujang is available at most Walmarts in the Asian foods section — no substitute needed as it's now mainstream. Use less if you prefer milder spice. Shop at Walmart |
Onion + garlic 양파 | Yellow onion + minced garlic Store brand Use fresh garlic or jarred minced garlic from the produce section. Pre-minced garlic in jars works perfectly and saves time. Shop at Walmart |
🛒 Can't find it at Walmart? Try a Korean grocery store
Your Shopping List
Walmart edition
- 12 oz (1 package, about 8-10 pieces) Beef hot dogs
- 3 tablespoons Gochujang (Korean red chili paste)
- 1 medium onion (thinly sliced) + 2 cloves garlic (minced) Yellow onion + minced garlic
Instructions
- 1
Step 1: Slice the Korean sundae (or beef hot dogs as substitute) into ½-inch thick coins. If using frozen sundae, thaw completely first.
- 2
Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the sundae slices and stir-fry for 3-4 minutes until the edges are slightly browned and crispy.
- 3
Step 3: Push the sundae to the side of the pan. Add minced garlic to the empty space and cook for 30 seconds until fragrant, then stir everything together.
- 4
Step 4: Add the gochujang mixed with 2 tablespoons water (or add directly) and toss everything continuously for 2-3 minutes, coating each piece evenly. The sauce should darken and caramelize slightly.
- 5
Step 5: Add sliced onion and cook for another 1-2 minutes until slightly softened but still crisp. Taste and adjust spice level. Serve immediately in a paper cup or bowl with a toothpick — just like pojangmacha style.
