Photograph of the finished Sundae guk

Korea · Canh dồi heo Sundae guk

Sundae guk

3 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork bones Pork bones 1.4 kg
  • Photograph of Pig's blood Pig's blood 600 ml
  • Photograph of Glass noodles Glass noodles 240 g
  • Photograph of Sausage casings Sausage casings 4 segments
  • Photograph of Spring onion Spring onion 160 g
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 72 g
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Ginger Ginger 80 g
  • Photograph of Sticky rice Sticky rice 240 g
  • Photograph of Chinese cabbage Chinese cabbage 600 g

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.

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