Teresa's Recipes
Soondae (Korean Blood Sausage)
Soondae is a beloved Korean delicacy that captivates the palate with its rich flavors and unique texture. This savory blood sausage is traditionally crafted from pig's intestines filled with a delicious blend of sweet glutinous rice, pork blood, and a medley of aromatic seasonings. Soondae is often enjoyed as a street food, served warm with a sprinkle of toasted sesame seeds. Each bite is a delightful experience, transporting you to the bustling streets of Seoul. Rich in history, soondae has roots that trace back to the Joseon Dynasty, showcasing the ingenuity of Korean cuisine in utilizing every part of the animal. It's a dish that not only warms the heart but also pays homage to Korean culinary traditions.
Ingredients
- 1 pound, cleaned Pig's intestines
- 1 cup, soaked for 4 hours Sweet rice (glutinous rice)
- 1 cup Pork blood
- 4 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 1 teaspoon Salt
- 1/2 teaspoon Ground black pepper
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2, chopped Green onions
- 6, soaked Dried jujube dates
- for garnish Toasted sesame seeds
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Calories: 400
- Fat: 25g
- Carbs: 30g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
Instructions
- 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.
- 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.
- 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.
- 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.
- Once cooked, remove the soondae from the pot and let it cool slightly before slicing into bite-sized pieces.
- Serve the soondae hot, garnished with toasted sesame seeds and a dipping sauce made from equal parts soy sauce and sesame oil.
Tips
- For a spicier kick, consider adding a teaspoon of gochugaru (Korean red pepper flakes) to the filling.
- Pair soondae with a refreshing side of pickled vegetables or kimchi to balance the richness of the dish.