📝 About This Recipe
Sundaeguk is the ultimate Korean comfort food, a hearty and deeply nourishing soup featuring 'Sundae' (Korean blood sausage) simmered in a rich, milky bone broth. Traditionally enjoyed at bustling street markets, this dish is beloved for its complex interplay of earthy sausage, tender offal, and a customizable, spicy seasoning paste. It is a soul-warming masterpiece that offers a true taste of Korean culinary heritage in every spoonful.
🥗 Ingredients
The Broth Base
- 6 cups Korean Pork Bone Broth (Sagol-yuksu) (Store-bought or homemade unsalted bone broth)
- 1 inch Ginger (sliced into rounds)
- 5 cloves Garlic (whole, lightly smashed)
- 2 tablespoons Rice Wine (Cheongju) (or dry mirin)
Main Components
- 1 pound Sundae (Korean Blood Sausage) (cut into 1-inch thick rounds)
- 1/2 pound Boiled Pork Shoulder or Head Meat (thinly sliced)
- 1/2 cup Pork Stomach or Heart (Optional) (pre-cooked and sliced)
The Spicy Seasoning Paste (Dadaegi)
- 3 tablespoons Gochugaru (Korean Red Chili Flakes)
- 1 tablespoon Minced Garlic
- 1 tablespoon Soup Soy Sauce (Guk-ganjang)
- 1 tablespoon Salted Shrimp (Saeujeot) Liquid (finely chopped)
- 1 tablespoon Water or Broth (to loosen the paste)
- 1/4 teaspoon Black Pepper
Garnish and Finishing
- 4 tablespoons Perilla Seeds Powder (Dealkkae-garu) (toasted and ground)
- 3 stalks Green Onions (thinly sliced)
- 1/2 cup Leek or Chives (cut into 2-inch lengths)
- 2 tablespoons Salted Shrimp (Saeujeot) (served on the side for final seasoning)
👨🍳 Instructions
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1
Prepare the seasoning paste (Dadaegi) by mixing the Gochugaru, minced garlic, soup soy sauce, salted shrimp liquid, water, and black pepper in a small bowl. Set aside for at least 15 minutes to allow the flavors to meld and the pepper flakes to hydrate.
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2
In a large heavy-bottomed pot or Dutch oven, combine the pork bone broth, sliced ginger, smashed garlic cloves, and rice wine.
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3
Bring the broth to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 15 minutes to infuse the aromatics. Remove the ginger and garlic pieces with a slotted spoon.
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4
While the broth simmers, prepare the Sundae. If using frozen sausage, thaw it completely first. Slice the sausage into thick 1-inch rounds. Do not slice them too thin, or they will fall apart in the hot soup.
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5
Add the sliced pork shoulder and any optional offal (stomach or heart) to the simmering broth. Cook for 5-7 minutes until the meats are heated through and tender.
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6
Carefully add the Sundae slices to the pot. Simmer very gently for only 3-5 minutes. Overcooking Sundae will cause the glass noodles inside to expand and burst the casing.
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7
Stir in half of the sliced green onions and the fresh chives or leeks, allowing them to wilt slightly in the residual heat.
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8
Prepare individual stone bowls (Ttukbaegi) if available. If using, divide the meat and sausage into the bowls, then pour the hot broth over them. Bring to a final boil on the stovetop for 1 minute for a professional presentation.
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9
Top each serving with 1 generous tablespoon of perilla seed powder. This adds a nutty, creamy depth that is signature to Sundaeguk.
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10
Serve immediately while bubbling hot, with the seasoning paste (Dadaegi), extra salted shrimp, and remaining green onions on the side for each person to customize their own bowl.
💡 Chef's Tips
Always add the Sundae at the very end of cooking to prevent the noodles from absorbing too much broth and bursting. If the broth tastes flat, add a small amount of salted shrimp (Saeujeot) rather than regular salt for a deeper umami profile. Perilla seed powder is the 'secret ingredient'—never skip it as it provides the characteristic thick, nutty texture of the soup. For a clearer broth, you can blanch the pork meats in boiling water for 2 minutes and rinse them before adding to the main soup base. If you prefer a very spicy soup, sauté the Gochugaru in a teaspoon of oil before mixing the rest of the Dadaegi ingredients.
🍽️ Serving Suggestions
Serve with a bowl of warm purple rice or white short-grain rice to soak up the broth. Pair with Kkakdugi (cubed radish kimchi); the crunchy, acidic radish perfectly cuts through the richness of the pork. Serve with a side of fresh green chili peppers and raw onion slices dipped in Ssamjang (soybean paste dip). A chilled glass of Soju or Makgeolli (Korean rice wine) is the traditional beverage accompaniment for this hearty meal. Provide a small dish of extra Salted Shrimp (Saeujeot) so diners can dip the sausage pieces directly into it for a burst of flavor.