Korean Blood Sausage Skewers
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Sundae, Korean blood sausage, alternates with onion and green onion on the skewer before it goes into the pan.
Read more
The onions lose water and turn sweet as they cook, a break between rich mouthfuls of sausage. The glaze mixes gochujang with ketchup, oligosaccharide syrup, and soy sauce.
Ingredients
Instructions
- 1
Cut 300 g soondae into 3 cm pieces, then cut 80 g onion and 40 g green onion into similar sizes.
Use a clean downward slice instead of pressing hard so the sausage casing does not tear.
- 2
Thread the skewers in the order of soondae, onion, soondae, and green onion.
Leave a small gap between pieces instead of packing them tightly, so heat reaches the sides and the vegetables brown evenly.
- 3
Stir together 2 tablespoons gochujang, 1.5 tablespoons ketchup, 1 tablespoon oligosaccharide syrup, and 1 teaspoon soy sauce.
Mix until no thick lumps remain and the glaze is loose enough to brush thinly.
- 4
Coat the pan with 1 tablespoon cooking oil and heat it over medium-low heat.
Add the skewers and roll them gently for about 4 minutes, until the soondae surface firms slightly and the vegetables start to soften.
- 5
Brush on a thin first layer of glaze and cook for 2 to 3 minutes more.
When the sauce bubbles and turns glossy, reduce the heat to low so the sugar in the glaze does not scorch.
- 6
Brush on the remaining glaze and roll the skewers for only 30 seconds to 1 minute.
Serve as soon as the onion and green onion are tender and the soondae casings remain intact.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Stir-fried Sausage
Onion, Green onion
Korean Stir-fried Sundae (Sundae Bokkeum)
Korean blood sausage, Onion
Korean Stir-fried Sundae with Vegetables
Korean blood sausage, Onion