Korean Blood Sausage Hot Pot
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Half a spoonful of doenjang in the chili paste keeps the heat from turning sharp.
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The sundae sits on cabbage and onion and simmers at the table; the broth grows stronger as it reduces, and the flame comes down as you eat, with the perilla leaves added last.
Ingredients
Instructions
- 1
Slice 350g of sundae into 2cm thick rounds, cut 180g of cabbage into large 5cm pieces, coarsely chop 100g of onion, and halve 8 perilla leaves.
- 2
Combine 2 tablespoons gochugaru, 0.5 tablespoon doenjang, and 1 tablespoon minced garlic in a bowl and mix well to form the seasoning paste.
- 3
Arrange the vegetables except the perilla leaves in color-coordinated sections in the hot pot, place the sundae on top, and spread the seasoning paste evenly over everything.
- 4
Pour 1000ml of bone broth carefully along the edge of the pot and bring to a boil over high heat.
As the broth comes to a boil, the seasoning paste dissolves naturally into the liquid.
- 5
Once boiling, reduce to medium heat and simmer for 12 minutes to draw out the flavors.
The broth deepens in color as the sundae heats through and the vegetables cook.
- 6
Add the perilla leaves at the end and let them submerge in the broth.
Serve at the table when the perilla leaf aroma rises into the broth. Let the perilla leaves naturally submerge into the broth at the end.
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