Korean Sundae (Blood Sausage)

If you’re craving an authentic Korean street food experience, learning how to make Korean Sundae (Blood Sausage) easily at home is a must-try culinary adventure. This savory sausage, filled with rich glass noodles, pig’s blood, and a few secret ingredients, offers a comforting, flavorful bite that’s deeply rooted in Korean culture. With this simple step-by-step recipe, perfect for beginners, you can enjoy the deliciousness of Korean Sundae (Blood Sausage) without ever stepping outside your kitchen.

Why You’ll Love This Recipe

• Authentic flavor: Experience the genuine taste of Korean street food right in your own home with traditional ingredients and techniques.
• Beginner friendly: The step-by-step instructions make it easy, even if you’ve never made sausage before.
• Healthy and filling: Packed with protein and complex carbohydrates for a hearty, nutritious meal.
• Customizable: You can adjust spices and fillings to match your personal taste preferences effortlessly.
• Cultural connection: Gain insight into Korean cuisine and culinary artistry through a beloved classic dish.

Ingredients You’ll Need

The ingredients for Korean Sundae (Blood Sausage) may seem simple, but each one plays a crucial role in delivering its unique flavor, chewy texture, and vibrant color. You’ll find familiar kitchen staples alongside traditional elements that create this beloved street food.

• Pork intestines: Essential for casing the sausage, thoroughly cleaned for safety and texture.
• Pig’s blood: The key ingredient that binds the filling and gives the sausage its signature dark color and rich flavor.
• Sweet potato noodles (dangmyeon): Adds a chewy texture contrasting the soft blood mixture.
• Sticky rice: Helps bind the filling, giving it a tender but firm bite.
• Minced pork or beef: Adds depth, savoriness, and a slight fattiness enhancing the overall taste.
• Green onions and garlic: For aromatics and a slight zing in every bite.
• Salt and pepper: To season and bring out all the flavors harmoniously.
• Sesame oil: Offers a toasty aroma embracing the dish with traditional Korean flair.

Variations for Korean Sundae (Blood Sausage)

Feel free to customize Korean Sundae (Blood Sausage) to suit your culinary curiosity or dietary needs. The recipe is flexible and can adopt various ingredients and styles without losing its classic appeal.

• Vegetarian twist: Replace pig’s blood with a combination of tofu and mushrooms for a plant-based alternative.
• Seafood addition: Incorporate chopped squid or shrimp for a coastal flavor profile.
• Spicy kick: Add gochugaru (Korean chili flakes) or diced kimchi for those who love heat.
• Gluten-free: Use only sweet potato noodles and omit sticky rice for a gluten-free friendly version.
• Herb infusion: Mix in finely chopped perilla leaves or fresh parsley for an herbal freshness.

How to Make Korean Sundae (Blood Sausage)

Step 1: Prepare the Intestines

Start by thoroughly washing the pork intestines under cold running water. Turn them inside out to remove any residue or fat, scrubbing gently but carefully. Let them soak in salted water for about 30 minutes to ensure cleanliness and freshness. This step ensures your casing will be safe to use and have the right texture after cooking.

Step 2: Cook the Glass Noodles and Rice

Boil sweet potato noodles until tender but still chewy, then drain and set aside. Similarly, cook the sticky rice just until it begins to soften but not mushy, giving it time to cool completely. These provide the unique chewiness and binding characteristics essential to the filling.

Step 3: Mix the Filling

In a large bowl, combine the pig’s blood, cooked noodles, sticky rice, minced pork or beef, chopped green onions, minced garlic, sesame oil, salt, and pepper. Stir gently until well integrated. This savory mixture is what makes the Korean Sundae (Blood Sausage) rich and satisfying.

Step 4: Stuff the Sausage

Using a funnel or clean sausage stuffer, carefully fill the prepared intestines with the blood mixture. Be mindful to avoid overstuffing to prevent bursting during cooking. Twist or tie the sausage ends securely with kitchen twine to keep the filling intact.

Step 5: Cook the Sundae

Bring a large pot of water to a gentle boil and carefully add the stuffed sausages. Simmer them for about 40 minutes to an hour, ensuring they cook fully without bursting. Once done, cool slightly before slicing to enjoy immediately or with sides.

Pro Tips for Making Korean Sundae (Blood Sausage)

• Fresh ingredients: Use the freshest pig’s blood and intestines you can find for optimal flavor and safety.
• Gentle filling: Avoid overstuffing the casing to prevent bursting during cooking.
• Even chopping: Dice any additional mix-ins uniformly for consistent texture.
• Proper soaking: Take your time cleaning intestines to avoid any unwanted odors or textures.
• Simmer, don’t boil: Keep water at a gentle simmer to maintain the sausage’s shape and tenderness.

How to Serve Korean Sundae (Blood Sausage)

Garnishes

Serve your Korean Sundae (Blood Sausage) sliced into thick rounds and garnished with chopped green onions, toasted sesame seeds, and a sprinkle of sea salt or a drizzle of sesame oil. These simple touches elevate presentation and taste.

Side Dishes

This dish pairs wonderfully with classic Korean sides like spicy kimchi, pickled radish slices, and a refreshing mung bean sprout salad. The combination balances richness with acidity and crunch.

Creative Ways to Present

For a fun twist, try wrapping sundae slices in fresh lettuce leaves with a dab of ssamjang (fermented soybean paste) or drizzle with a tangy soy-based dipping sauce. You can also incorporate them into hot pots or noodle soups for a heartier meal.

Make Ahead and Storage

Storing Leftovers

Once cooled, place leftover Korean Sundae (Blood Sausage) in an airtight container and refrigerate for up to three days.

Freezing

For longer storage, wrap the sausages tightly in plastic wrap and place them in a freezer bag. They will keep well for up to one month and can be thawed in the refrigerator overnight before reheating.

Reheating

Reheat gently by steaming or simmering in hot water until warmed through, which helps maintain the delicate texture without drying out.

FAQs

What is Korean Sundae (Blood Sausage)?

Korean Sundae (Blood Sausage) is a traditional Korean street food made by stuffing pig intestines with a mixture of pig’s blood, sweet potato noodles, sticky rice, and savory seasonings.

Can I make Korean Sundae without pig’s blood?

While pig’s blood is traditional, some recipes substitute with tofu and mushrooms for a vegetarian version, although the taste and texture will differ.

Where can I buy the ingredients for Korean Sundae?

Many Asian markets carry pig intestines, pig’s blood, and sweet potato noodles. Online specialty stores are also good sources if local options are limited.

How long does Korean Sundae last once cooked?

When stored properly in the refrigerator, cooked Korean Sundae lasts up to three days and should be consumed within that timeframe for safety and best flavor.

Can I grill Korean Sundae instead of boiling?

Yes, grilling Korean Sundae after boiling adds a smoky flavor and a crisp exterior, which many people enjoy as a delicious variation.

Final Thoughts

Making Korean Sundae (Blood Sausage) easily at home opens a wonderful gateway to exploring rich, authentic Korean flavors in a cozy, satisfying way. Whether you’re introducing yourself to Korean street food or sharing a beloved classic with friends and family, this recipe is sure to impress. Dive in, have fun, and savor every chewy, savory bite!

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