Korean Blood Sausage Soup
Simmer 200 g boiled pork in 1.6 L seasoned beef bone broth over medium-low heat for 10 minutes. Add 400 g sundae sliced into 2 cm rounds, turn the heat to low, and warm it for only 7 to 8 minutes, ladling broth over the slices instead of stirring hard so the casings do not burst. Stir in 30 g perilla seed powder a little at a time and simmer 2 more minutes, no longer, or the broth can taste heavy.
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Salted shrimp and chili flakes stay out of the pot and go on the table, and each person sets the salt and heat.
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The boiled pork goes into the bone broth first to flavor it; the sundae follows and only warms through over low heat, which keeps the casings from splitting.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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Korean Blood Sausage Perilla Stew
Korean blood sausage, beef bone broth
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green onion, perilla seed powder
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