Sundae guk

Method

1. 1 Simmer pork bones with ginger and garlic for 2 hours and 30 minutes, then strain to obtain a cloudy white broth.
2. 2 Mix pig's blood with steamed glutinous rice, soaked and cut vermicelli noodles, and scallions to make the sausage filling.
3. 3 Stuff the casing with the filling until it's only about seven-tenths full, then tie it off and stuff it tightly so the sausage will burst when boiled because the glutinous rice expands.
4. 4 Boil the sausage at 80 degrees Celsius for 30 minutes, then poke a hole to test if it's cooked through; if clear liquid comes out, it's done.
5. 5 Slice the sausage into thick rounds and arrange them in a bowl with blanched Chinese cabbage leaves.
6. 6 Pour in the hot broth, then sprinkle with gochugaru and green onions, and let each person season with shrimp paste as desired.

With an appliance

• Pressure cooker 2 hr

  Replace step 1: high-pressure cooking for 50 minutes, then release the pressure naturally; the sausage part must still be boiled at 80 degrees with the lid open.