Sundae
Sundae, from above
Non vegKorea

Sundae

Korea's blood sausage, packed with glass noodles and rice. Market food with real history.

90 minTime
12 gProtein each
mildSpice
Market sausage2 chapters · 1 min read

Make it your way

Grandma's wayPork blood sausage filled with glass noodles and rice, steamed.
The original
193kcalsame
12 gproteinsame
2 gfibresame
90minutessame

Sundae.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Natural sausage casingsabout 2 m natural hog casings, soaked and rinsed
Sweet potato glass noodles (glass noodles, cellophane noodles)100 g, soaked and chopped
Glutinous rice (sweet rice)½ cup, soaked 2 hours
Napa cabbage (wombok, chinese leaf)a few leaves, blanched and chopped
Pork blood300 ml fresh pork blood
Spring onion (green onion, scallion)3 stalks, finely chopped
Garlic6 cloves, minced
Ginger1 tsp, grated
Ground perilla seeds2 tbsp
Soy sauce2 tsp
Sesame oil2 tsp
Salt1 tsp, plus more to serve
Black pepper½ tsp

Method

5 steps
  1. 1Soak the casings in salted water for 30 minutes, then rinse inside and out.
  2. 2Mix noodles, soaked rice, cabbage, spring onion, garlic, ginger, perilla, soy, sesame oil, salt and pepper; stir in the blood.
  3. 3Tie one end of a casing, funnel in the filling loosely, and tie the other end.
  4. 4Prick a few times and steam for 40 minutes until firm right through.
  5. 5Cool slightly and slice into rounds; serve with salt and pepper for dipping.
Serve it like this

Slice into rounds and pile on a plate with a little dish of salt and pepper, liver slices optional, beside tteokbokki.

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Make it a meal

What goes with Sundae: a bread or rice, a side, something to drink and something sweet.

With a main Eomuk guk30 min
With a main Dwaeji gukbap120 min
On the side Myeolchi bokkeum15 min
On the side Gamja jorim25 min
A little snack Tteokbokki25 min
A little snack Yachae twigim30 min
To drink Banana uyu5 min
To drink Subak hwachae15 min
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