Crispy Pan-Fried Korean Sundae Blood Sausage (2 servings)

Check that the packaged sundae is labeled fully cooked. Prepare refrigerated sundae following the label and cut into roughly 2 cm-thick slices.

Mix 15 g gochujang, 10 mL vinegar, 10 g sugar and 10 mL water into a dipping sauce.

Heat 20 mL oil in a wide skillet and lower to medium heat. Pat the sundae dry and arrange it in one layer.

Leave the slices undisturbed until one side is browned and crisp, preventing them from splitting.

Flip and crisp the other side. Even for pre-cooked products, heat all the way through, aiming for 74°C/165°F for reheating leftovers.

Drain briefly on paper towel and serve immediately with the dipping sauce.