Korean Blood Sausage Soup

Ingredients

• 1 lb blood sausage
• ½ lb ground pork
• 6 cups beef broth
• 6 stalks green onions
• 3 cloves garlic
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp salt

Instructions

1. 1

   Slice the 1 lb blood sausage into 1/2-inch rounds and set aside. Thinly slice the 6 green onions, separating white and green parts.

2. 2

   In a bowl, mix the 0.5 lb ground pork with half the sliced white onions, 1 minced garlic clove, and a pinch of salt. Roll into 1-inch meatballs.

3. 3

   Heat the 1 tbsp sesame oil in a large pot over medium. Add the remaining white onions and 2 minced garlic cloves, cook until fragrant, about 2 minutes.

4. 4

   Pour in the 6 cups beef broth and 2 tbsp soy sauce. Bring to a boil, then reduce to a simmer. Add the meatballs and cook for 10 minutes, until they float and are cooked through.

5. 5

   Add the blood sausage slices and simmer for 5 minutes, until heated through. Season with the 1 tsp salt, adjusting to taste.

6. 6

   Ladle the soup into bowls and garnish generously with the green parts of the green onions. Serve hot.

Tools you’ll need

• Large pot
• Knife
• Cutting board
• Mixing bowl

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