Sundae
Korean Blood Sausage
A traditional Korean street food, Sundae is a type of blood sausage made by stuffing pig intestines with a flavorful mixture of glass noodles, glutinous rice, pork blood, and sometimes other ingredients like tofu. It's typically steamed and served sliced with a simple salt and pepper dipping sauce.
🧂 Ingredients
- 1 set (approx. 1-1.5 kg) Pig intestines (large or small, cleaned)(Ensure they are thoroughly cleaned and scraped. You can often buy pre-cleaned intestines from Korean or Asian markets.)
- 200 g Glass noodles (dangmyeon)(Soak in warm water for 30 minutes until pliable, then drain and cut into 2-3 inch lengths.)
- 2 cups (approx. 500ml) Pork blood(Fresh or pasteurized. If using fresh, ensure it's from a reliable source. It should be at room temperature or slightly warmed.)
- 1/2 cup Glutinous rice (sweet rice)(Rinse well and soak in water for at least 2 hours, or preferably overnight. Drain thoroughly before mixing.)
- 1/2 block (approx. 150g) Firm or extra-firm tofu(Crumble or finely dice. Press to remove excess water if very wet.)
- 1/4 medium Onion(Finely minced.)
- 2 cloves Garlic(Minced.)
- 1 tsp Salt(Or to taste.)
- 1/2 tsp Black pepper(Or to taste.)
- 2 tbsp Optional: Chopped chives or scallions
- to taste For Serving: Salt
- to taste For Serving: Black pepper
👨🍳 Instructions
- 1
Prepare the Pig Intestines: This is the most crucial and time-consuming step. Rinse the pig intestines thoroughly inside and out under cold running water. Scrape the inner lining gently with the back of a knife or a spoon to remove any remaining residue. Repeat rinsing and scraping until the intestines are completely clean and have no odor. Turn them inside out if possible for a more thorough cleaning. Set aside.
⏱️ 45 minutes - 2
Prepare the Filling: In a large bowl, combine the soaked and drained glass noodles, drained glutinous rice, crumbled tofu, minced onion, minced garlic, salt, and black pepper. Add optional chives or scallions if using. Gently mix everything together. Taste a small portion of the raw filling (if comfortable doing so, or cook a tiny bit in a pan) and adjust seasoning if needed. The mixture should be well-seasoned as the flavors will meld during steaming.
⏱️ 20 minutes - 3
Mix in the Pork Blood: Gradually add the pork blood to the filling mixture, stirring gently until it is evenly incorporated. The mixture should be moist but not overly liquid. Be careful not to overmix, which can make the noodles mushy.
⏱️ 5 minutes - 4
Stuff the Intestines: Carefully stuff the prepared intestine casings with the filling mixture. Use a funnel or your hands to fill them, but do not overstuff. Leave about 1-2 inches of space at each end. This allows the filling to expand slightly during cooking without bursting the casing. Tie off both ends of each stuffed intestine securely with kitchen twine or by knotting the intestine itself.
⏱️ 30 minutes - 5
Steam the Sundae: Prepare a steamer by filling a pot with water and bringing it to a rolling boil over medium-high heat. Place the stuffed intestines in the steamer basket, ensuring they are not overcrowded. Cover and steam for 40-45 minutes, or until the casings are firm and slightly translucent, and the filling is fully cooked. You can check for doneness by carefully inserting a skewer into the thickest part; it should come out clean.
⏱️ 45 minutes - 6
Rest and Serve: Once cooked, carefully remove the sundae from the steamer. Let it rest for about 10-15 minutes before slicing. This allows the filling to set, making it easier to cut clean slices. Slice the sundae into 1/2 to 3/4-inch thick rounds. Serve immediately with a dipping sauce made from a mixture of salt and black pepper.
⏱️ 15 minutes
💡 Pro Tips
- ✓Cleaning the intestines thoroughly is paramount for a safe and palatable dish. If you are squeamish or short on time, consider purchasing pre-cleaned intestines.
- ✓The texture of the sundae depends on the filling. Adjust the amount of blood and liquid to achieve a firm yet tender consistency.
- ✓Sundae is best enjoyed fresh and warm. It can be reheated by steaming.
- ✓This dish is a beloved street food classic in Korea, often served with Tteokbokki (spicy rice cakes).
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include finely chopped pork or other meats in the filling.
- Squid Sundae: Instead of pig intestines, cleaned squid bodies are stuffed and steamed.
- Vegetarian Sundae: While less traditional, variations using vegetable casings or other substitutes can be explored, though the flavor profile will differ significantly.