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Korean Sundae (Blood Sausage)

Korean Sundae (Blood Sausage)
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Korean Sundae (Blood Sausage) is a traditional Korean street food made by stuffing natural pork intestine casings with a savory mixture of sweet glutinous rice, chewy glass noodles, fresh pork blood, green onions, garlic, and ginger. This dish offers a comforting texture and rich flavor that is versatile for steaming, frying, or incorporating into soups. Perfect for those seeking authentic Korean flavors with a hearty and nutritious profile.

Ingredients

Scale

Main Ingredients

  • 1 cup Sweet Rice (Glutinous Rice)
  • 1 cup Glass Noodles (Dangmyeon)
  • 1 cup Fresh Pork Blood
  • 10 feet Pork Intestine Casings
  • 1/2 cup Green Onions, finely chopped
  • 2 cloves Garlic, minced
  • 1 tablespoon Ginger, minced
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 tablespoon Soy Sauce

Instructions

  1. Prepare the Ingredients: Soak sweet rice and glass noodles separately in water for about 1 hour until they soften. Drain both thoroughly. Finely chop the green onions and mince the garlic and ginger to prepare for mixing.
  2. Mix the Filling: In a large bowl, combine the soaked sweet rice, glass noodles, chopped green onions, minced garlic and ginger, fresh pork blood, salt, pepper, and soy sauce. Mix them evenly until the filling has a sticky but manageable texture.
  3. Stuff the Casings: Rinse the pork intestine casings thoroughly under cold water. Using a funnel or by hand, carefully stuff the prepared filling into the casings, making sure not to overfill to prevent bursting during cooking.
  4. Cook the Sundae: Bring a large pot of water to a boil. Place the stuffed sausages in a steamer or gently boil them for approximately 30 minutes until the sausages are fully cooked and firm to the touch.
  5. Cool and Slice: Remove the cooked sundae from the pot, let it cool slightly, then slice into bite-sized pieces. Serve as desired or use in other dishes.

Notes

  • Test for Doneness: Slice a small piece after cooking to ensure the filling is fully set but still moist.
  • Don’t Overstuff: Leave some room inside the casing to prevent bursting while cooking.
  • Keep Casings Moist: Store sausages in cold water before cooking to maintain flexibility.
  • Use Fresh Blood: Fresh pork blood ensures the best color and flavor; avoid pre-packaged blood for optimal results.
  • Steam Instead of Boil: Steaming helps reduce splitting and retains more flavor.

Nutrition

Keywords: Korean Sundae, Blood Sausage, Korean Street Food, Sundae recipe, Korean appetizer, gluten-free sausage

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