Korean Blood Sausage Soup

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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

Step 6

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