Korean Blood Sausage Perilla Stew
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Once the 400 g of sundae is in, the pot stays on low heat for six minutes and gets stirred as little as possible.
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A hard boil splits the sausage casings and lets the filling spill out. Cabbage is cooked in the beef bone broth beforehand, and perilla seed powder stirred in at the end thickens it.
Ingredients
Instructions
- 1
Slice 400 g of sundae into 2 cm rounds, setting aside any split pieces so they do not cloud the broth early.
Cut the cabbage into 4 cm pieces and slice the green onion on a diagonal.
- 2
Stack the 30 g perilla leaves in groups of 2 or 3 and slice thinly.
Set aside the 3 tablespoons perilla powder to mix later with hot broth from the pot.
- 3
Put 950 ml of beef bone broth and the cabbage into a pot and bring it to a full boil over high heat.
Once it boils, lower to medium and simmer for about 8 minutes until the cabbage edges look slightly translucent.
- 4
Add 1 tablespoon each of minced garlic, gochugaru, and soup soy sauce, then simmer for 1 minute.
When the red seasoning spreads through the surface fat, taste the broth before adding the delicate sundae.
- 5
Add the sundae and immediately reduce the heat to low, cooking it gently for only about 6 minutes.
Avoid a rolling boil and stir as little as possible, because the casing can burst and release the filling.
- 6
Mix the perilla powder with a little hot broth from the pot and return it.
Add the green onion and perilla leaves, simmer for 2 more minutes, and serve when the broth thickens.
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