Korean Sundae
Traditional Korean blood sausage filled with pork, glass noodles, and barley with savory broth. Sliced and served with soy dipping sauce for an authentic street food experience.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 500 g pork blood
- 300 g ground pork
- 150 g glass noodles
- 100 g barley
- 1 cup pork broth
- 1 tsp salt
- ½ tsp ground black pepper
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 clove minced garlic
- 1 tbsp rice vinegar
- 2 liter water for boiling
Instructions
- 1
Soak glass noodles in warm water for 15 minutes until softened, then drain and cut into 2-inch pieces.
- 2
Cook barley in boiling water for 20 minutes until tender, drain and cool.
- 3
In a large bowl, combine pork blood, ground pork, glass noodles, cooked barley, 1 cup pork broth, salt, and black pepper. Mix gently until just combined.
- 4
Carefully fill pork intestine casings with the blood mixture, packing gently and leaving 1 inch at the end. Tie off with kitchen twine.
- 5
Bring 2 liters of water to a boil in a large pot. Gently place filled sundae into water and simmer for 25-30 minutes until they float and feel firm.
- 6
Remove sundae with a slotted spoon and cool for 5 minutes on a cutting board.
- 7
Combine soy sauce, sesame oil, minced garlic, and rice vinegar in a small bowl to make dipping sauce.
- 8
Slice sundae into 0.5-inch thick rounds and arrange on a serving plate. Serve warm with dipping sauce and steamed rice.
Tools you’ll need
- large mixing bowl
- large pot (4-5 quart)
- slotted spoon
- kitchen twine
- cutting board
- sharp knife
- small bowl
- measuring cups and spoons
- pork intestine casings
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
