Sundae
A Korean blood sausage documented in 19th-century Joseon cookbooks and traced back to the Goryeo period, originally made with wild boar. The traditional version stuffs pig intestine casing with a mixture of pig's blood, cellophane noodles, and glutinous rice or barley, seasoned with perilla leaf. The noodle-heavy, lighter-on-meat sundae most Koreans eat today is a post-Korean War adaptation born of wartime meat scarcity, and the mass-produced 'instant' sundae sold today often uses artificial casing and skips the blood entirely — genuinely a different, modern commercial product, not equivalent to the traditional dish.
Meat
⚠ Contains: Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- Pork large intestine, cleaned, as natural casing
- 500ml pig's blood
- 200g cellophane noodles, soaked
- 1 cup glutinous rice or barley, cooked
- Perilla leaves, chopped
- 2 scallions, chopped
- 3 cloves garlic
- 1 tbsp grated ginger
- Salt
- Sesame oil and salt-sesame dip, to serve
Steps
- Clean the intestine casing thoroughly with salt and vinegar rinses.
- Mix the soaked cellophane noodles, cooked rice or barley, pig's blood, perilla leaf, scallion, garlic, ginger, and salt.
- Stuff loosely into the casing so it doesn't burst as the noodles expand, and tie off into segments.
- Steam or gently simmer 30-40 minutes until set.
- Slice and serve warm with a salt-sesame-oil dip.