Korean Sundae (Blood Sausage)
Ingredientsfor 2
280
Cal
18g
Protein
24g
Carbs
12g
Fat
- 12 lbs pork intestine casings, cleaned
- 28 oz pork blood
- 34 oz sweet rice (glutinous rice), cooked
- 42 oz cellophane noodles (dangmyeon), soaked and cut short
- 52 green onions, minced
- 62 cloves garlic, minced
- 71 teaspoon sesame oil
- 81 teaspoon salt
- 91/2 teaspoon black pepper
- 101/2 teaspoon ginger powder
- 11Salted shrimp sauce (saeujeot) and doenjang for dipping
Instructions
- 1
Rinse the pork intestine casings thoroughly under cold running water, rubbing with coarse salt. Rinse until completely clean and odorless. Tie one end of each casing.
- 2
Combine pork blood, cooked sweet rice, soaked noodles, green onions, garlic, sesame oil, salt, pepper, and ginger powder. Mix thoroughly — the filling should be a cohesive mixture that holds together.
- 3
Using a funnel or piping bag, fill each casing loosely with the mixture, leaving room for expansion. The filling swells during cooking; overfilling causes the casing to burst. Tie the other end firmly.
- 4
Lower the filled sausages into simmering (not boiling) water at 180°F. Poach for 25–30 minutes, pricking with a pin if the casing begins to puff. The sausages are done when the filling feels firm when squeezed gently.
- 5
Slice into 1/2-inch rounds. Serve with salted shrimp sauce, doenjang, and gochugaru for dipping. Sundae is a beloved Korean street food and pojangmacha staple.