Korean Blood Sausage (Sundae) Recipe

If you’ve ever wandered through a Korean market or sat at a street food stall in Seoul, you might have come across Korean Blood Sausage (Sundae) Recipe—a dish that absolutely steals the show with its unique textures and savory flavors. I absolutely love this recipe because it’s a homemade version of a beloved classic that’s surprisingly approachable once you break it down. Keep reading, and I’ll walk you through every step so you can make this fan-freaking-tastic Korean delicacy right in your own kitchen.

this Recipe

Ingredients You’ll Need

Each ingredient in this Korean Blood Sausage (Sundae) Recipe contributes a piece of the authentic flavor and texture that makes this dish stand out. When you shop for ingredients, aim for freshness—especially with the pork intestines and scallions—as they make a world of difference.

• Pork small intestine: Fresh and thoroughly cleaned intestines are essential for the casing – be patient when prepping them!
• Sweet rice: This sticky rice binds the sausage filling together beautifully, creating the perfect chew.
• Sweet potato starch vermicelli: Adds a delightful springy bite and soaks up flavors wonderfully.
• Garlic cloves: Fresh garlic gives that classic pungent kick unique to sundae.
• Fresh ginger knob: Adds warmth and subtle spice without overpowering.
• Salt & pepper: Classic seasonings; I recommend using fine sea salt for best results.
• Korean toasted sesame oil: This nutty oil really elevates the stuffing’s aroma.
• Sesame seeds: Toasted to bring out their nuttiness before mixing into the filling.
• Scallions: Fresh and finely chopped for a mild onion flavor and color contrast.
• Beef or pork blood: The soul of sundae, bringing depth, richness, and that signature dark red color.

Variations

One of the best things about the Korean Blood Sausage (Sundae) Recipe is how you can tweak it to make it your own. Over time, I’ve swapped out ingredients and tried different approaches that keep the spirit of the dish but add a personal twist.

• Vegetarian Version: Though traditional sundae uses blood, I once made a version using cooked mushrooms and tofu for the stuffing; it was surprisingly satisfying and great for veggie friends.
• Spicy Kick: Adding gochugaru (Korean chili flakes) into the filling gave my sundae a lovely heat that my family loved on cold nights.
• Herbal Infusion: I sometimes add finely chopped fresh perilla leaves for a fragrant herbal touch that brightens the filling.
• Using Beef Blood: I’ve tried both pork and beef blood, and each lends a slightly different flavor depth, so experiment with whichever you find freshest.

How to Make Korean Blood Sausage (Sundae) Recipe

Step 1: Soak and Prep the Sweet Rice

Start by soaking the sweet rice in enough water to cover it well. I like to soak it for about 30 minutes and rinse it repeatedly until the water runs clear. This helps remove excess starch, which keeps the rice from becoming gummy inside the sausage—trust me, it makes a difference in texture!

Step 2: Cook the Rice to Perfect Fluffiness

Once soaked, cook the rice with slightly less water than usual—about 1/4 cup less than standard instructions. If you have a rice cooker, use that for ease. Otherwise, simmer on the stovetop over low heat, covered, for about 45 minutes. After cooking, fluff it gently with a fork and let it cool slightly. This step is crucial so the rice stuffing isn’t mushy but still sticks together nicely.

Step 3: Clean and Prepare the Pork Intestine

Now for the part that intimidated me most the first time—I cleaned the pork intestines thoroughly with warm water, rinsing from end to end. Then I soaked them in a very light saltwater solution for about an hour to remove any lingering odors. This not only makes the casing safer but also improves the taste. Don’t rush this step—patience is key here!

Step 4: Prepare the Filling Mix

While the intestines soak, soak your sweet potato starch vermicelli noodles in lukewarm water until they soften, then roughly chop them. Finely chop the scallions, and toast the sesame seeds in a pan over medium heat until golden—don’t skip toasting; it really amps up flavor. Using a mortar and pestle to crush the seeds gives a rustic, authentic texture. Finally, mix garlic, ginger, sesame seeds, scallions, cooked rice, vermicelli, beef or pork blood, sesame oil, salt, and pepper in a large bowl until everything is well combined.

Step 5: Stuff the Intestines Carefully

Use a funnel or sausage stuffing machine to fill the intestines, but be gentle—stuffing too tightly will cause them to burst during cooking. I tie off one end with cotton string before stuffing, then carefully fill, leaving room for expansion. Once filled, tie off the other end securely. This part feels a bit like a craft project, but it’s so rewarding when you see those plump, homemade sausages ready to cook!

Step 6: Simmer to Cook Perfection

Place the stuffed sausages in a large pot and cover with salted water (about 1 teaspoon salt per quart). Bring to a boil, then reduce heat and simmer uncovered for around 45 minutes. This slow simmer cooks the filling through without bursting the casing. To check doneness, insert a toothpick or skewer into the sausage center – if it comes out clean, you’re set! Let your sundae rest a little before slicing.

How to Serve Korean Blood Sausage (Sundae) Recipe

Garnishes

I love serving my sundae with a simple mix of salt and pepper paired with some spicy gochujang on the side for dipping—it’s classic and adds just the right amount of heat. Thinly sliced fresh scallions or a sprinkle of toasted sesame seeds on top give a nice fresh crunch and color pop.

Side Dishes

My family goes crazy for pairing sundae with tteokbokki (spicy rice cakes) or a tangy kimchi salad to cut through the richness. If you want a lighter balance, steamed or pickled vegetables work beautifully too.

Creative Ways to Present

For holidays or gatherings, I like slicing sundae into bite-sized rounds and arranging them on a platter with colorful dipping bowls filled with different sauces like soy-vinegar, mustard, or chili paste. It turns an everyday snack into a festive appetizer that guests can’t stop chatting about.

Make Ahead and Storage

Storing Leftovers

After enjoying fresh sundae, wrap any leftovers tightly in plastic wrap and store in the refrigerator for up to 3 days. I find that keeping it wrapped airtight prevents drying out and preserves its juicy texture.

Freezing

You can freeze cooked sundae by wrapping it tightly in foil and placing it in an airtight container or freezer bag. From my experience, freezing works great and lets you enjoy this comfort food anytime; just thaw overnight in the fridge before reheating.

Reheating

The best way to reheat leftover sundae is by steaming it gently or warming it on low heat in a covered pan with a little water. Microwaving works in a pinch, but the sausage keeps its texture best when reheated slowly to avoid drying out.

FAQs

Final Thoughts

Honestly, discovering how approachable making Korean Blood Sausage (Sundae) Recipe at home could be was a game-changer for me. It’s a dish bursting with tradition, flavor, and heartiness that brought my family closer around the dinner table. If you’re curious about Korean cuisine or just want to try something different and delicious, give this recipe a shot—you’ll enjoy the process as much as the outcome. Plus, it’s a rewarding culinary adventure that’s as fun to make as it is to share!

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