Korean Blood Sausage Perilla Stew
This stew simmers Korean blood sausage in a beef bone broth enriched with ground perilla seed. The chewy casing and savory stuffing of the sundae blend with the nutty richness of the perilla to create a distinctive flavor profile. Cabbage and perilla leaves cut through the richness, while a spoonful of gochugaru adds mild heat. Built on a beef bone broth base, the stew has a notably heavy, full-bodied character.
Adjust Servings
Instructions
- 1
Slice sundae into 2 cm rounds, chop cabbage, and shred perilla leaves.
- 2
Simmer beef bone broth with cabbage over medium heat for 8 minutes.
- 3
Season with garlic, chili flakes, and soup soy sauce.
- 4
Add sundae and gently simmer 6 minutes until heated through.
- 5
Stir in perilla powder, add green onion and perilla leaves, and simmer 2 minutes.
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