Soondae (Korean Blood Sausage)

Ingredients

Pig's intestines

1 pound, cleaned

Sweet rice (glutinous rice)

1 cup, soaked for 4 hours

Pork blood

1 cup

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Salt

1 teaspoon

Ground black pepper

1/2 teaspoon

Soy sauce

2 tablespoons

Sesame oil

1 tablespoon

Green onions

2, chopped

Dried jujube dates

6, soaked

Toasted sesame seeds

for garnish

Instructions

1. Thoroughly clean the pig's intestines by rinsing them under cold water to remove any excess fat or debris. Soak them in a vinegar-water solution for about 30 minutes to aid in the cleaning process.
2. In a large bowl, combine the soaked sweet rice, pork blood, minced garlic, grated ginger, salt, ground black pepper, soy sauce, sesame oil, and chopped green onions. Mix well until all ingredients are thoroughly incorporated.
3. Carefully stuff the mixture into the prepared pig's intestines, ensuring not to overfill as the rice will expand during cooking. Tie off the ends securely with kitchen twine.
4. Bring a large pot of water to a boil. Add the stuffed pig's intestines and the soaked jujube dates. Reduce the heat to a gentle simmer and cook for 2 hours, or until the soondae is fully cooked and firm to the touch.
5. Once cooked, remove the soondae from the pot and let it cool slightly before slicing into bite-sized pieces.
6. Serve the soondae hot, garnished with toasted sesame seeds and a dipping sauce made from equal parts soy sauce and sesame oil.