Description
Korean Blood Sausage, known as Sundae, is a traditional Korean delicacy featuring pork small intestine stuffed with a flavorful mixture of sweet rice, sweet potato starch vermicelli, garlic, ginger, and beef or pork blood. This recipe guides you through the careful cleaning, stuffing, and simmering process to create a savory sausage that is perfect served warm with salt, pepper, and spicy gochujang for dipping.
Ingredients
Scale
For the Intestine:
- 3 feet pork small intestine
For the Stuffing:
- 2 cups sweet rice
- 1/2 12-ounce package sweet potato starch vermicelli (about 6 ounces)
- 3 garlic cloves
- 1 1/2-inch knob fresh ginger
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Korean toasted sesame oil
- 1 teaspoon sesame seeds
- 5 scallions
- 2 cups beef or pork blood
For Cooking:
- Salt-water solution (1 teaspoon salt per quart of water) for boiling
- Cotton string for tying sausages
Instructions
- Soak and Rinse Rice: Place 2 cups of sweet rice in a medium bowl and cover it completely with water. Soak for about 30 minutes. Rinse repeatedly with cold water until the water runs clear, removing excess starch.
- Cook Rice: Using a rice cooker, cook the rice with 1/4 cup less water than the standard amount. Alternatively, bring 2 cups rice to a boil in 3 1/2 cups water on the stovetop, then reduce heat to low, cover, and simmer for 45 minutes. After cooking, fluff the rice with a fork and let it cool slightly.
- Clean the Intestine: Thoroughly clean the pork intestine by rinsing through one end with slightly warm water and gently squeezing from the other end. Then wash with cold water and soak in a saline solution (a pinch of salt in water) for 1 hour to further purify.
- Prepare the Intestine for Stuffing: Cut the intestine into 1-foot sections if preferred or keep whole. Tie one end of each section securely with cotton string.
- Prepare Vermicelli and Vegetables: Soak the sweet potato starch vermicelli in lukewarm water until soft, then roughly chop. Finely chop scallions. Dry toast sesame seeds over medium-high heat until golden, then crush them using a mortar and pestle.
- Make Stuffing Mixture: In a large mixing bowl, combine cooked rice, chopped vermicelli, minced garlic, grated fresh ginger, toasted crushed sesame seeds, salt, pepper, Korean toasted sesame oil, chopped scallions, and beef or pork blood. Mix thoroughly to incorporate all ingredients evenly.
- Stuff the Intestine: Using a funnel or sausage stuffing machine, lightly fill each intestine section with the stuffing mixture. Avoid packing too tightly to prevent cracking during cooking. Tie off the open end of each sausage securely with cotton string.
- Cook the Sausages: Place the stuffed sausages in a pot and cover them with a salt-water solution (1 teaspoon salt per quart of water). Bring to a boil over medium-high heat, then reduce to a simmer without covering. Simmer gently for about 45 minutes to ensure thorough cooking.
- Check for Doneness: Insert a toothpick or skewer into the sausage; if it comes out clean, the sausage is fully cooked and safe to eat.
- Serve: Remove cotton strings, slice the sausage, and serve warm. Accompany with a mixture of salt and pepper, and spicy gochujang for dipping to enhance the flavors.
Notes
- Do not overstuff the intestines to avoid bursting during simmering.
- Make sure to clean the intestines thoroughly to eliminate any unpleasant odors.
- Toasting sesame seeds enhances their nutty flavor—do not skip this step.
- Keep an eye on the simmering to maintain a gentle boil and prevent the sausages from bursting.
- Gochujang is a traditional Korean chili paste; it adds depth and heat when used as a dipping sauce.
- Sundae is best enjoyed fresh and warm but can be refrigerated and lightly steamed or reheated before serving.
Nutrition
- Serving Size: 1 sausage (approx. 150g)
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
