Soondae Gukbap

Ingredients

• ¾ lb soondae (Korean blood sausage), sliced into 1/4-inch rounds
• 6 cups beef or anchovy broth
• 2 cups cooked short-grain rice
• 1.5 tbsp gochujang (Korean red chili paste)
• 1.5 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 3 stalks scallions, sliced (white and green parts separated)
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Bring broth to a boil in a large pot over medium-high heat, ~5 minutes.

2. 2

   While broth heats, whisk together gochujang, soy sauce, and sesame oil in a small bowl.

3. 3

   Once broth boils, add soondae slices and simmer until they float and cook through, ~8 minutes.

4. 4

   Stir in the gochujang mixture and minced garlic, stirring until dissolved and fragrant, ~1 minute.

5. 5

   Add white parts of scallions and taste; adjust salt and pepper as needed.

6. 6

   Divide cooked rice between two bowls and ladle soup-broth over each portion.

7. 7

   Garnish with sliced green scallion tops and a drizzle of extra sesame oil if desired.

Tools you’ll need

• large pot (3-4 qt)
• small bowl
• whisk
• knife
• cutting board
• soup ladle
• serving bowls

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