Traditional Korean Soondae Blood Sausage 1772225095663 Bqk7
A savory, steamed Korean street food classic made with dangmyeon noodles and pig's blood encased in natural casings.
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Ingredients
- 200 grams Dried sweet potato starch noodles (dangmyeon)
- 500 ml Fresh pig's blood
- 1 cup Sweet rice (glutinous rice), soaked
- 2 meters Pork small intestines (cleaned)
- 3 tablespoons Garlic, minced
- 1 tablespoon Ginger, grated
- 1 cup Green onions, finely chopped
- 2 tablespoons Toasted perilla seeds, ground
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Soy sauce
- 1 tablespoon Sesame oil
Instructions
- 1
Soak the dangmyeon in warm water for 30 minutes, then boil for 5 minutes until soft. Drain and chop into 1-inch pieces.
- 2
In a large mixing bowl, combine the chopped noodles, soaked sweet rice, minced garlic, ginger, green onions, and perilla seeds.
- 3
Slowly pour the pig's blood into the mixture, adding soy sauce, salt, pepper, and sesame oil. Stir gently until well incorporated.
- 4
Tie one end of the cleaned intestine with kitchen twine and use a funnel to stuff the mixture into the casing, leaving some room for expansion.
- 5
Tie off the other end and divide the long sausage into smaller links using twine, ensuring they are not packed too tightly to prevent bursting.
- 6
Prepare a steamer with boiling water and place the soondae inside. Steam on medium heat for 35 to 40 minutes.
- 7
Halfway through steaming, use a thin needle to prick the casings in several places to release air pressure.
- 8
Remove from steamer, let cool slightly to firm up, then slice into bite-sized pieces and serve with salt and pepper dip.
Nutrition per Serving
280
Calories
14g
Protein
42g
Carbs
8g
Fat
2g
Fiber
1g
Sugar
640mg
Sodium
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