Photograph of the finished Sundae

Korea · Dồi Hàn Quốc Sundae

Sundae

2 hr Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pig's blood Pig's blood 2 cups
  • Photograph of Glass noodles Glass noodles 5.6 oz
  • Photograph of Sausage casings Sausage casings 4 segments
  • Photograph of Sticky rice Sticky rice 4.2 oz
  • Photograph of Bean sprouts Bean sprouts 7.1 oz
  • Photograph of Spring onion Spring onion 8 sprigs
  • Photograph of Tofu Tofu 7.1 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Wash the pig intestines thoroughly with salt, turn them inside out, and rinse well under cold water.
  2. 2 Soak the vermicelli for 15 minutes, then cut it into short pieces; blanch the bean sprouts for 1 minute, drain them, and chop them finely along with the scallions.
  3. 3 Mix pig's blood with glutinous rice that has been soaked for 4 hours, mashed tofu, vermicelli, bean sprouts, garlic, sesame oil, salt, and pepper.
  4. 4 Stuff the mixture into the casings, tie them into 15 cm sections, and poke a few holes with a needle for air to escape.
  5. 5 Steam over medium heat for 40 minutes; test with a toothpick – if no more juice comes out, it's cooked.
  6. 6 Let cool for 10 minutes, then slice into rounds and dip in salt, pepper, and sesame oil.

With an appliance

  • Pressure cooker 2 hr 10 min

    Replace step 5: place the sausage on the rack, steam under low pressure for 22 minutes, then release the pressure naturally for 10 minutes to prevent the casing from bursting; step 6 remains unchanged.

Start cooking