Description
Korean Blood Sausage, known as Sundae, is a traditional savory delicacy made by stuffing pork intestines with a flavorful mixture of sweet rice, vermicelli noodles, garlic, ginger, and beef or pork blood. This comforting dish is boiled to perfection and typically served warm with a side of seasoned salt and spicy gochujang sauce for dipping.
Ingredients
Scale
Intestine
- 3 feet pork small intestine
For Stuffing
- 2 cups sweet rice
- 1/2 package (6 ounces) sweet potato starch vermicelli
- 3 garlic cloves
- 1 1/8 inch knob of fresh ginger
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Korean toasted sesame oil
- 1 teaspoon sesame seeds
- 5 scallions
- 2 cups beef or pork blood
Instructions
- Soak and rinse rice. Place the sweet rice in a medium bowl and cover with enough water to fully soak. Let sit for about 30 minutes. Rinse and drain the rice repeatedly with cold water until the water runs clear to remove excess starch.
- Cook the rice. Transfer the soaked rice to a rice cooker, adding 1/4 cup less water than the usual amount required. Alternatively, cook on stovetop by adding rice to 3 1/2 cups water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes. Remove from heat and fluff with a fork; allow to cool.
- Clean the pork intestines. Thoroughly wash the pork small intestine using slightly warm water by rinsing water through one end and gently squeezing out impurities from the other. Rinse again with cold water, then soak the intestine in a saltwater solution (a pinch of salt in water) for 1 hour to cleanse and tenderize.
- Prepare intestines for stuffing. Cut the intestine into sections about 1 foot long or use as is depending on preference. Tie one end of each section securely with cotton string.
- Prepare vermicelli and aromatics. Soak the sweet potato starch vermicelli in lukewarm water until soft, then roughly chop. Finely chop scallions. Dry toast sesame seeds in a pan over medium-high heat until golden brown and fragrant; then crush using a mortar and pestle.
- Mix stuffing ingredients. In a large bowl, combine the cooked rice, chopped vermicelli, garlic, ginger, toasted sesame seeds, sesame oil, chopped scallions, salt, pepper, and beef or pork blood. Mix thoroughly to blend flavors evenly.
- Stuff the intestines. Using a funnel or sausage stuffing machine, gently fill each intestine section with the stuffing mixture. Avoid overpacking to prevent cracking during cooking. Tie off the open ends securely with cotton string.
- Cook the stuffed sausages. Place the stuffed sausages into a pot and cover them with salted water (1 teaspoon salt per quart of water). Bring to a boil uncovered, then reduce heat to a simmer. Cook for approximately 45 minutes, ensuring gentle simmering without a lid to prevent bursting.
- Check doneness. Pierce the sausage with a toothpick or skewer; when it comes out clean, the sausages are fully cooked.
- Serve. Remove the strings, slice the sausages, and serve warm with a dipping mixture of salt, pepper, and gochujang sauce for a delicious spicy complement.
Notes
- Ensure the intestines are thoroughly cleaned to avoid any off-flavors.
- Do not overstuff the intestinal casing to prevent bursting during cooking.
- Use fresh blood for best flavor and texture; alternatively, frozen blood can be thawed and used.
- Sundae is often enjoyed with salt and pepper seasoning mixed with a bit of sesame oil for dipping.
- Leftover sausages can be sliced and pan-fried to crisp the exterior.
Nutrition
- Serving Size: 1 sausage (approximately 150g)
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 65 mg
