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Sundae
Korean blood sausage
Sundae (순대): Korean pork blood sausage with glass noodles, home version
KoreanSundae is the steamed sausage sold sliced from big steaming trays in every Korean market, from Seoul's Sillim-dong sundae town to the Byeongcheon market in Cheonan, and eaten with salt and pepper, tteokbokki sauce or a bowl of soup. This home version fills cleaned pork casings with pork blood, glass noodles, sticky rice, cabbage and bean sprouts, then poaches them gently until firm, giving soft, savoury, slightly springy slices. It is pork through and through: pork blood and pork casings. Buy the blood fresh from a butcher, keep it chilled and use it the same day. The common mistake is boiling the water hard, which bursts the casings; keep it at a lazy simmer and prick any air bubbles. Chef's tip: fill the casings only about three-quarters full; the rice swells as it cooks and an overfilled sausage splits.
- Total time
- 140 min
- Difficulty
- hard
- Serves
- 6
Ingredients
- 2 m cleaned pork intestine casings (natural hog casings)soaked and rinsed inside and out
- 1 ¾ cups fresh pork bloodchilled, from a butcher
- 3 ½ oz sweet potato glass noodles (dangmyeon)soaked 30 minutes
- 2 ⅞ oz glutinous ricecooked into sticky rice and cooled
- 5 ½ oz napa cabbage leavesblanched, squeezed dry and finely chopped
- 3 ½ oz soybean or mung bean sproutsblanched, squeezed dry and chopped
- 2 spring onionsfinely chopped
- 3 garliccloves, grated
- 1 tsp fresh gingergrated
- 1 tbsp soy sauce
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 tbsp toasted sesame oil
For poaching
- 1 tbsp doenjang (soybean paste)
- 3 litres water
To serve
- 1 tbsp salt mixed with black pepper (optional)
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What you'll need
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Method
0/9 doneStep 1: Boil 3 ½ oz sweet potato glass noodles (dangmyeon) for 3 minutes, drain, rinse cold and chop into 1 cm lengths.
5 minStep 2: In a large bowl, mix the noodles, 2 ⅞ oz glutinous rice, 5 ½ oz napa cabbage leaves, 3 ½ oz soybean or mung bean sprouts, 2 spring onions, 3 garlic, 1 tsp fresh ginger, 1 tbsp soy sauce, 1 ½ tsp salt, ½ tsp black pepper and 1 tbsp toasted sesame oil.
Step 3: Stir 1 ¾ cups fresh pork blood through a sieve into the bowl and mix until everything is evenly dark. Keep the bowl in the fridge while you prepare the casings.
Step 4: Cut 2 m cleaned pork intestine casings (natural hog casings) into lengths of about 50 cm and tie one end of each with kitchen string.
Step 5: Fit the open end over a wide funnel and spoon in the filling, easing it down with your fingers, until each casing is about three-quarters full. Tie off the ends, leaving slack.
30 minStep 6: Bring 3 litres water to the boil in a large pot with 1 tbsp doenjang (soybean paste), then reduce to a bare simmer (about 85–194°F), with only small bubbles.
10 minStep 7: Lower in the sausages and poach for 5 minutes, then prick any air bubbles with a needle so they don't burst.
5 minStep 8: Keep poaching gently until the sausages feel firm all the way along and a thermometer pushed into the centre reads at least 160°F, about 35–40 minutes in all. Clear liquid, not red, should seep out when pricked.
35 minStep 9: Lift out and rest for 10 minutes, then slice 1.5 cm thick. Serve hot with 1 tbsp salt mixed with black pepper for dipping. Cool leftovers quickly, refrigerate for up to 2 days and re-steam until piping hot.
10 min
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 12 g
- Carbs
- 32 g
- Fat
- 9 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sundae take?
- About 140 minutes in total: 90 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of glutinous rice?
- Any long-grain rice, same amount.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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