Korean Blood Sausage Skewers
Quick answer
Soondae-kkochi are Korean blood sausage skewers threaded alternately with onion and green onion pieces, pan-grilled and glazed with a sauce made from gochujang, ketchup...
What makes this special
- Grilled blood sausage skewers glazed in sweet-spicy sauce offer a savory Korean street snack.
- Threading sundae on skewers and grilling tightens the casing and brings out a savory aroma
- Basting with gochujang marinade during grilling builds a sweet-salty glaze on the surface
Key ingredients
Core cooking flow
- 1 Cut 300 g soondae into 3 cm pieces, then cut 80 g onion and 40 g green onion into similar sizes.
- 2 Thread the skewers in the order of soondae, onion, soondae, and green onion.
- 3 Stir together 2 tablespoons gochujang, 1.5 tablespoons ketchup, 1 tablespoon...
Soondae-kkochi are Korean blood sausage skewers threaded alternately with onion and green onion pieces, pan-grilled and glazed with a sauce made from gochujang, ketchup, oligosaccharide syrup, and soy sauce. Applying the glaze in two separate rounds rather than all at once is critical: the first coat caramelizes and sets, then a second layer is brushed on over low heat to build a glossy, deeply lacquered finish without burning. The sundae must be cooked slowly over low heat, rolling it gently so the casing does not split while the interior stays chewy throughout. Onion and scallion segments release their moisture on the grill, concentrating into a natural sweetness that balances the bold, iron-rich flavor of the sausage and provides a textural shift between bites. A scatter of toasted sesame seeds over the finished skewers adds a final layer of nutty fragrance.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Step
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.
- 3Season
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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