Sundae Gukbap
Korean Blood Sausage Soup
A deeply savory and comforting Korean soup featuring tender pork bone broth, chewy sundae (blood sausage), various pork offal, and served with rice. This dish is known for its rich flavor and hearty nature, often enjoyed as a full meal.
🧂 Ingredients
- 1 kg Pork bones (neck or spine)(Rinsed thoroughly under cold water.)
- 300 g Sundae (Korean blood sausage)(Preferably fresh, not frozen. If frozen, thaw completely before use.)
- 200 g Pork offal (e.g., tripe, heart, lung)(Cleaned and pre-cooked if necessary, depending on the type. If using raw, parboil first.)
- 3 liters Water(For the broth.)
- 5-6 cloves Garlic cloves(Peeled.)
- 1 piece Ginger(About 2 inches, sliced.)
- 1/2 medium Onion(Quartered.)
- 6 cups Cooked rice(For serving. Warm or at room temperature.)
- 1 bunch Perilla leaves(Washed and roughly chopped or torn.)
- to taste Salted shrimp (saeujeot)(For seasoning at the table. Finely chopped.)
- to taste Gochugaru (Korean chili flakes)(For seasoning at the table (optional).)
- to taste Salt(For seasoning at the table.)
- to taste Black pepper(For seasoning at the table (optional).)
👨🍳 Instructions
- 1
Prepare the pork bone broth: Place the rinsed pork bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 5-10 minutes to blanch the bones and remove impurities. Drain the bones and rinse them thoroughly under cold water, discarding the cloudy water. Clean the stockpot.
⏱️ 20 minutes - 2
Return the blanched bones to the clean stockpot. Add the 3 liters of fresh water, peeled garlic cloves, sliced ginger, and quartered onion. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer gently for at least 3 hours, or until the broth is rich and flavorful. Skim off any scum that rises to the surface during the first hour of simmering.
⏱️ 3 hours - 3
While the broth simmers, prepare the sundae and offal. Slice the sundae into ½-inch thick rounds. If using pre-cooked offal, slice it into bite-sized pieces. If using raw offal, parboil it separately until tender, then slice.
⏱️ 15 minutes - 4
Strain the pork bone broth through a fine-mesh sieve into a clean pot or heatproof container. Discard the solids. You should have a clear, flavorful broth. Taste the broth and season lightly with salt if desired, but remember it will be further seasoned at the table.
⏱️ 10 minutes - 5
To serve, divide the cooked rice among individual serving bowls. Ladle the hot, strained pork bone broth over the rice. Arrange the sliced sundae and prepared offal on top of the rice and broth.
⏱️ 5 minutes - 6
Garnish generously with chopped perilla leaves. Serve immediately with small dishes of salted shrimp (saeujeot), gochugaru, and salt on the side, allowing each person to season their soup to their preference.
⏱️ 2 minutes
💡 Pro Tips
- ✓For a richer broth, you can add other pork parts like trotters or ears along with the bones.
- ✓Ensure the sundae is cooked through but not mushy. It should retain its shape when sliced.
- ✓Salted shrimp (saeujeot) is crucial for authentic flavor. Adjust the amount to your salt preference.
- ✓Perilla leaves add a distinct, slightly minty aroma and flavor that is characteristic of this dish.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a milder flavor, omit the pork offal.
- Add more sundae for a 'sundae-lover's' version.
- Include other Korean ingredients like napa cabbage, bean sprouts, or enoki mushrooms for added texture and flavor.