Sundae, Blood Sausage, 血肠, 血腸, スンデ, 순대

Sundae, Blood Sausage, 血肠, 血腸, スンデ, 순대 Leave a comment

Pork intestines stuffed with glass noodles, vegetables, sweet rice, coagulated pig’s blood (seonji) and steamed. Variations include Ojingeosundae (stuffed squid) and chapssal sundae (sweet rice sundae). This Korean blood sausage also comes in regional variations such as Byeongcheon or Abai Blood Sausage.

猪肥肠中填入粉丝、蔬菜、糯米、猪血 等配制的馅料后放入蒸锅中蒸熟即可。米肠的种类很多,主要有鱿鱼米肠、糯米肠、 竝川米肠、阿爸伊米肠等。



Ingredients (serve 4)
10 oz (300g) pork small intestine, 1½ oz (45g) all-purpose flour, 2 cups (15 oz, 450g) glutinous rice, 6 oz (180g) boiled cabbage, 10 oz (300g) mung bean sprout, 6 oz (180) Napa cabbage, 2 cups seonji (clotted cows blood), 10 cups water (2.5L), 1 tablespoon doenjang (soybean paste), 1 oz (30g) ginger

Seasoning 2 tablespoons doenjang (soybean paste), 1 tablespoon soy sauce, 4 tablespoons minced green onion, 2 tablespoons minced garlic, 2 teaspoons minced ginger, 2 tablespoons sesame oil, pinch of salt, ground black pepper

Salt seasoning salt, gochut-garu (red chili pepperpowder), ground black pepper

1. Trim the pork small intestines and then toss them with flour. Soak them in the water for 1 day.
2. Wash the glutinous rice and soak in water for 2 hours. Drain in a colander.
3. Blanch the napa cabbage and mungbean sprout in boiling water and mince them. Squeeze out the water with cheesecloth or paper towel.
4. In a large bowl, mix the glutinous rice and seonji to product a reddish color. Add all the seasoning ingredients and mix well.
5. Remove the pork intestines from the water and drain them in a colander. Tie the one side of pork small intestine with kitchen twine. Stuff the prepared ingredient on the other side with thick funnel or usings a sausage stuffer. Tie with kitchen twine.

1. Mix 1 tablespoon of doenjang in water and add the minced ginger. Bring to a boil on medium-high heat and then add the Korean sausages for 30 minutes. Stab the everywhere on Korean sausage with stick to insure even cooking. Reduce the heat to low and simmer for 1 hour.
2. Let the cooked Korean sausage stand cool before cutting into ½-inch (1-cm) thick slices and serve on the plate with salt seasoning for dipping.

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