Abai-style Stuffed Pork Intestine

Quick answer

Total time: 85 min
Level: Hard
Servings: 4 servings
Ingredients: 9

About this dish

Abai sundae fills thoroughly cleaned pork intestine with soaked glutinous rice, pork blood, blanched sprouts and cabbage, and doenjang seasoning before steaming.

Ingredients (4 servings)

Ingredient	Amount	Unit
pork large intestine	500	g
soaked glutinous rice	150	g
pork blood	200	g
blanched mung bean sprouts	100	g
blanched cabbage leaves	100	g
minced garlic	2	tbsp
minced ginger	1	tsp
doenjang	1	tbsp
salt	1	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Wash the pork large intestine with flour and coarse salt, flip it inside out, and rub until the water runs clear to remove odors.
2

Step

Drain the soaked glutinous rice, squeeze the moisture out of the blanched bean sprouts and cabbage leaves, and mince them finely.
3

Season

Combine the prepared vegetables, rice, minced garlic, ginger, salt, and doenjang, then pour the pork blood and mix everything evenly.
4

Heat

Use a funnel to push the stuffing into the casing inlet, filling it moderately, and tie the ends with cooking twine.
5

Control

Place the stuffed intestine in a steaming basket and steam over medium heat for 40 minutes, then turn off heat and let steam for 5 minutes.
6

Finish

Let the steamed sundae cool completely, then slice it into 1.5cm thick pieces and place on a plate.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Chewy pork intestine casing
Finish cue: Let the steamed sundae cool completely, then slice it into 1.5cm thick pieces and place on a plate.
Avoid this: Do not overfill the casing as it might burst during steaming; fill it to about 80 percent.