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
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Open the appInstructions
Step 1
Soak glass noodles in warm water for 15 minutes until softened, then drain and cut into 2-inch pieces.
Step 2
Cook barley in boiling water for 20 minutes until tender, drain and cool.
Step 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.
Step 4
Carefully fill pork intestine casings with the blood mixture, packing gently and leaving 1 inch at the end. Tie off with kitchen twine.
Step 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.
Step 6
Remove sundae with a slotted spoon and cool for 5 minutes on a cutting board.
Step 7
Combine soy sauce, sesame oil, minced garlic, and rice vinegar in a small bowl to make dipping sauce.
Step 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
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