Korean Blood Sausage Soup
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Sundae-guk is a hearty soup built on a long-simmered pork bone broth that turns milky white from hours of boiling.
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Thick slices of Korean blood sausage - pork intestine casing stuffed with glass noodles, barley, and pig's blood - sit in the center of the bowl, their chewy casing absorbing the hot broth while the dense filling inside stays warm and soft. Alongside the sundae, slices of boiled pork shoulder and, in more traditional versions, offal like liver or lung add variety in texture and a faint mineral note. The broth itself is rich yet surprisingly clean, seasoned at the table with either salted shrimp paste or coarse salt depending on the diner's preference. Stirring in a spoonful of dadaegi, a thick chili paste condiment, transforms the bowl entirely, cutting through the richness with a sharp heat. Some shops finish the soup with ground perilla seeds for added nuttiness. Rice is spooned directly into the bowl and eaten together with the broth, making sundae-guk one of the most satisfying cold-weather meals in the Korean street-food tradition.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Slice 400 g of sundae into 2 cm rounds, then cut the boiled pork with the grain into easy bite-size pieces.
Thinly slice the green onion and keep it separate for the finishing stage.
- 2Control
Pour 1600 ml of beef bone broth into a pot and heat over medium heat until the edges begin to bubble.
Add the minced garlic and soup soy sauce, then stir so the seasoning spreads evenly.
- 3Control
Add 200 g of boiled pork first and simmer over medium-low heat for 10 minutes.
Lower the heat if the broth boils hard or turns cloudy, and let the pork flavor gently season the soup.
- 4Control
Add the sundae, reduce to low heat, and warm it for only 7 to 8 minutes.
Do not stir hard with a spoon; instead, ladle hot broth over the slices to prevent the casings from bursting.
- 5Control
Keep the heat low and stir in 30 g of perilla seed powder a little at a time, then simmer for 2 more minutes.
Do not cook it long or the broth can taste heavy; add the green onion right away.
- 6Finish
Transfer the soup to bowls carefully so the sundae slices stay intact, then pour in plenty of hot broth.
Serve salted shrimp and Korean chili flakes on the side so each bowl can be seasoned for saltiness and heat.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Blood sausage in bone broth absorbs the hot stock through its casing.
- Finish cue
- Transfer the soup to bowls carefully so the sundae slices stay intact, then pour in plenty of hot broth.
- Avoid this
- Do not stir hard with a spoon; instead, ladle hot broth over the slices to prevent the casings from bursting.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
65min, 9 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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