📝 About This Recipe
Sundae is a beloved Korean blood sausage that captures the essence of 'Bunsik' culture, offering a unique, chewy texture and a deeply savory profile. Traditionally filled with a mixture of dangmyeon (sweet potato starch noodles), fresh pig's blood, and aromatic vegetables, this steamed delicacy is both comforting and nutritious. Whether enjoyed on a snowy Seoul street corner or in your own kitchen, its earthy flavors and satisfying snap make it a legendary culinary experience.
🥗 Ingredients
The Casing
- 5-6 feet Small pig intestines (thoroughly cleaned with flour and coarse salt)
The Filling
- 300 grams Dangmyeon (Sweet potato starch noodles) (soaked in warm water for 30 minutes)
- 2 cups Fresh pig's blood (strained to remove any clots)
- 1/2 cup Sweet rice (Glutinous rice) (soaked for 2 hours and steamed until soft)
- 3-4 pieces Napa cabbage leaves (blanched and finely chopped)
- 1 cup Garlic chives (Buchu) (finely chopped)
- 10 pieces Perilla leaves (finely julienned)
Seasoning and Aromatics
- 3 tablespoons Garlic (minced)
- 1 tablespoon Ginger (freshly grated)
- 2 tablespoons Toasted perilla seed powder (for a nutty depth)
- 2 tablespoons Soy sauce (Jin soy sauce preferred)
- 1 tablespoon Toasted sesame oil
- 1 teaspoon Black pepper (freshly ground)
- 1 teaspoon Salt (adjust to taste)
👨🍳 Instructions
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1
Clean the intestines by rubbing them vigorously with coarse salt and flour to remove impurities and odor. Rinse several times under cold running water, turning them inside out if possible.
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2
Boil the soaked dangmyeon noodles for about 3-4 minutes until al dente. Drain and chop them into small pieces (about 1-2 cm long).
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3
In a large mixing bowl, combine the chopped noodles, steamed sweet rice, blanched cabbage, garlic chives, and perilla leaves.
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4
Add the minced garlic, ginger, perilla seed powder, soy sauce, sesame oil, salt, and black pepper to the vegetable and noodle mixture. Mix thoroughly.
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5
Slowly pour the fresh pig's blood into the bowl. Using gloved hands, mix everything together gently until the filling is uniform in color and texture.
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6
Tie one end of an intestine casing with cotton kitchen twine. Place a funnel into the open end.
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7
Carefully stuff the filling into the casing through the funnel. Do not overstuff; the filling should be loose as the noodles and rice will expand during steaming.
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8
Tie off the other end with twine. You can also tie the sausage into 10-12 inch links for easier handling.
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9
Prepare a large steamer. Once the water is boiling, place the sundae in the steamer basket. Ensure they are not touching each other too closely.
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10
Steam over medium-low heat for 35-40 minutes. Halfway through, use a thin skewer to gently prick the casing in a few spots to release air pressure and prevent bursting.
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11
Check for doneness by poking with a toothpick; if it comes out clean without liquid blood, it is ready.
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12
Remove from the steamer and let it rest for 10 minutes. Lightly brush the outside with sesame oil to prevent the casing from drying out and to add a beautiful sheen.
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13
Slice into 1/2-inch thick rounds and serve warm.
💡 Chef's Tips
Do not overstuff the casings; leave about 20% empty space to allow for the noodles to expand, otherwise the sausage will burst. Use a low and steady steam; high heat causes the blood to cook too fast and can toughen the texture. If you cannot find fresh blood, some specialty markets sell frozen blood—thaw it completely in the fridge before using. Always prick the sausages with a needle or toothpick about 15 minutes into steaming to release steam pressure. For a vegetarian version, omit the blood and increase the amount of perilla seed powder and soy sauce, though the texture will be significantly different.
🍽️ Serving Suggestions
Serve with a side of 'Sogeum' (a mix of salt, black pepper, and a pinch of gochugaru) for dipping. Pair with spicy Tteokbokki (simmered rice cakes); dipping the sundae into the Tteokbokki sauce is a classic Korean move. Accompany with steamed pork liver (gan) or heart for a traditional street-side platter. Serve with a bowl of hot 'Sundae-guk' (blood sausage soup) for a hearty, full meal. Enjoy with a chilled glass of Makgeolli (Korean rice wine) to cut through the richness of the sausage.