Sundae

Sundae (Korean Blood Sausage)

Sundae is a classic Korean street food featuring pork intestine stuffed with a savory filling of pork blood, glass noodles, barley, and perilla, then steamed and served with a salty-spicy dipping sauce. It's a beloved market snack that delivers a deeply satisfying umami flavor.

Prep

45 min

Cook

60 min

Total

105 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1.5 kg (3.3 lb) pork large intestines, thoroughly cleaned and trimmed
• •300 g (10½ oz) fresh pork blood, stirred to prevent clotting; substitute fresh beef blood where pork blood is unavailable
• •200 g (7 oz) glass noodles (tang soo yook), or cellophane noodles
• •150 g (5.3 oz) cooked barley, or glutinous rice for a more traditional rice-style sundae
• •100 g (3.5 oz) pork shoulder (ground)
• •50 g (1.8 oz) perilla leaves (kkaennip), finely chopped
• •2 tbsp garlic, minced
• •1 tbsp ginger, grated
• •2 tbsp soy sauce
• •1 tbsp sesame oil
• •2 tsp salt
• •2 tsp black pepper, freshly ground
• •3 scallions scallions, thinly sliced
• •2 tbsp soy sauce, for dipping sauce
• •1 tbsp gochugaru, Korean red chili flakes, adjust to taste
• •1 tbsp vinegar, rice vinegar for dipping sauce
• •1 tsp sesame seeds, toasted, for garnish

Steps

1. 1 Soak glass noodles in warm water for 20 minutes until softened, then drain and cut into 2.5 cm / 1 inch pieces.
2. 2 In a large bowl, combine pork blood, cooked barley (or glutinous rice), ground pork, glass noodles, perilla leaves, garlic, ginger, soy sauce, sesame oil, salt, black pepper, and scallions. Mix thoroughly.
3. 3 Rinse the pork intestines under cold water, then fill the bowl of a large mixing bowl with water. Submerge the intestines and rub them firmly to remove any residue. Repeat the wash 3 to 4 times with fresh water.
4. 4 Tie one end of the intestine securely with kitchen twine. Attach a wide-mouth funnel or sausage stuffer to the other end.
5. 5 Carefully fill the intestine with the blood mixture, taking care not to overstuff or burst the casing. Stop when the sausage reaches roughly 70% capacity, leaving room for expansion during steaming.
6. 6 Tie the open end closed with kitchen twine. Pierce any air bubbles with a needle to release trapped air and prevent bursting.
7. 7 Bring a large steamer pot of water to a boil. Place the sundae in the steamer basket in batches if necessary.
8. 8 Steam over high heat for 50 to 60 minutes. The internal temperature of the filling must reach 75°C / 165°F to ensure pork is fully cooked; use an instant-read thermometer inserted into the center of the sausage.
9. 9 Once cooked, transfer the sundae to a cutting board and allow to cool for 15 minutes until firm enough to slice.
10. 10 Slice the sundae into 1 cm / ½ inch rounds. Serve warm with the dipping sauce.
11. 11 Prepare the dipping sauce by combining soy sauce, gochugaru, and rice vinegar. Top with toasted sesame seeds and serve alongside the sliced sundae.