Korean Blood Sausage Skewers
Soondae-kkochi are Korean blood sausage skewers threaded alternately with onion and green onion pieces, then pan-grilled and glazed with a gochujang-ketchup sauce. The glaze gains depth from oligosaccharide syrup and soy sauce, and is brushed on in two rounds to build a glossy, caramelized coating without burning. The sundae must be cooked slowly over low heat, rolling it gently to prevent the casing from bursting while keeping the interior chewy. The onion and scallion segments soften and sweeten as they grill, providing contrast between the bites of sundae.
Adjust Servings
Instructions
- 1
Cut sundae into 3 cm pieces and slice onion and green onion to similar size.
- 2
Thread sundae, onion, sundae, and green onion alternately on skewers.
- 3
Mix gochujang, ketchup, syrup, and soy sauce in a bowl for the glaze.
- 4
Heat oil in a pan and grill skewers over medium-low heat for 4 minutes, turning.
- 5
Brush with sauce and cook 2-3 more minutes, then brush once more to finish glossy.
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