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Korean Sundae (Blood Sausage)

Korean Sundae (Blood Sausage)
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Experience authentic Korean street food at home with this easy-to-make Korean Sundae (Blood Sausage) recipe. Packed with pig’s blood, sweet potato noodles, sticky rice, and savory seasonings, this comforting and flavorful sausage offers a chewy texture and rich taste rooted deeply in Korean culinary traditions. Perfect for beginners, this step-by-step guide provides a delicious introduction to a beloved Korean classic.

Ingredients

Casings

  • Pork intestines, thoroughly cleaned

Filling

  • Pig’s blood (fresh, for binding and rich flavor)
  • Sweet potato noodles (dangmyeon), boiled and drained
  • Sticky rice, cooked until softened
  • Minced pork or beef
  • Green onions, chopped
  • Garlic, minced
  • Salt
  • Pepper
  • Sesame oil

Instructions

  1. Prepare the Intestines: Thoroughly wash the pork intestines under cold running water. Turn them inside out and gently scrub to remove any residue or fat. Soak in salted water for about 30 minutes to ensure cleanliness and freshness.
  2. Cook the Glass Noodles and Rice: Boil the sweet potato noodles until tender but still chewy. Drain and set aside. Cook the sticky rice until just softened, not mushy, then allow it to cool completely.
  3. Mix the Filling: In a large bowl, combine the pig’s blood, boiled noodles, cooked sticky rice, minced pork or beef, chopped green onions, minced garlic, sesame oil, salt, and pepper. Stir gently until well mixed.
  4. Stuff the Sausage: Using a funnel or clean sausage stuffer, carefully fill the prepared intestines with the blood mixture. Avoid overstuffing to prevent bursting during cooking. Twist or tie the ends securely with kitchen twine.
  5. Cook the Sundae: Bring a large pot of water to a gentle boil. Add the stuffed sausages and simmer for 40 minutes to an hour, ensuring they cook fully without bursting. Cool slightly before slicing and serving.

Notes

  • Use the freshest pig’s blood and intestines for optimal flavor and safety.
  • Avoid overstuffing the casings to prevent bursting during cooking.
  • Dice any additional ingredients evenly for consistent texture.
  • Soak and clean intestines thoroughly to avoid unwanted odors or textures.
  • Simmer sausages gently rather than boiling vigorously to maintain shape and tenderness.

Nutrition

Keywords: Korean Sundae, Blood Sausage, Korean street food, sweet potato noodles, pig's blood, traditional Korean recipe, sausage, Korean appetizer

Find it online: https://marygourmet.com/korean-sundae-blood-sausage/