Description
Sundae, the traditional Korean blood sausage, is a flavorful dish featuring a savory filling of sweet rice, vermicelli, garlic, ginger, sesame, scallions, and rich beef or pork blood stuffed into cleaned pork intestines. This recipe guides you through soaking, cooking, stuffing, and simmering the sausage to perfection, resulting in a unique and hearty delicacy enjoyed with dipping sauces like gochujang.
Ingredients
Scale
For the Sausage:
- 3 feet pork small intestine
For Stuffing:
- 2 cups sweet rice
- ½ (12 ounce) package sweet potato starch vermicelli
- 3 garlic cloves
- 1 1/8 inch knob fresh ginger
- 1 teaspoon salt
- ½ 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 sweet rice in a medium bowl, cover with enough water to soak completely, and let soak for about 30 minutes. Rinse with cold water repeatedly until the water runs clear, then drain well.
- Cook the Rice: Using a rice cooker, add the soaked rice with ¼ cup less water than usual. Alternatively, on stovetop, combine rice with 3 ½ cups water in a pot, bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes. Remove from heat, fluff the rice with a fork, and allow to cool.
- Clean the Intestines: Thoroughly wash the pork intestines with slightly warm water by rinsing through one end and gently squeezing through the other. Rinse again with cold water, then soak in a saltwater solution (a pinch of salt in water) for about an hour to deodorize and soften.
- Prepare the Intestine Sections: Cut the intestines into 1-foot sections or leave whole based on preference. Tie one end of each section securely with cotton string.
- Prepare Vermicelli and Aromatics: Soak sweet potato starch vermicelli in lukewarm water until soft, then roughly chop. Finely chop scallions. Toast sesame seeds over medium-high heat in a dry pan until golden brown, then crush them using a mortar and pestle.
- Mix Stuffing Ingredients: In a large bowl, combine cooked rice, softened vermicelli, chopped scallions, crushed sesame seeds, garlic, ginger, salt, pepper, sesame oil, and beef or pork blood. Mix thoroughly to incorporate flavors evenly.
- Stuff the Sausages: Using a funnel or sausage stuffing machine, gently fill each tied intestine section with the stuffing mixture. Do not overfill to avoid cracking during cooking. Tie off the open end securely with cotton string.
- Simmer the Sausages: Place stuffed sausages in a large pot and cover with salted water (1 teaspoon salt per quart). Bring to a boil uncovered, then reduce heat to a simmer and cook for about 45 minutes. Avoid covering the pot during cooking.
- Check Doneness and Serve: Insert a toothpick or skewer into the sausage; it should come out clean when fully cooked. Remove strings, slice sausages, and serve warm with a dipping sauce mixture of salt, pepper, and optional gochujang for authentic flavor.
Notes
- Do not overfill the intestines to prevent bursting during cooking.
- Thoroughly clean the intestines to remove any unpleasant odors.
- Use cotton string resistant to boiling temperatures for tying sausages.
- Serve with gochujang or a salt and pepper dip to enhance flavor.
- Adjust salt in the stuffing and cooking water to suit your taste.
Nutrition
- Serving Size: 1 medium piece (approximately 100g)
- Calories: 210
- Sugar: 1g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg
