Korean Blood Sausage Hot Pot
Quick answer
Sundae-jeongol is a spicy Korean hot pot built around blood sausage, cooked together with cabbage, perilla leaves, and onion in a gochugaru-seasoned beef bone broth.
What makes this special
- Sundae-jeongol deepens spicy bone broth with a spoonful of soybean paste, allowing the blood sausage to absorb the collagen-rich liquid while staying springy.
- Half tbsp doenjang softens gochugaru's sharp heat while adding fermented depth
- Sundae's glass noodles and blood absorb ox bone broth for chewy, dense texture
Key ingredients
Core cooking flow
- 1 Slice 350g of sundae into 2cm thick rounds, cut 180g of cabbage into large 5...
- 2 Combine 2 tablespoons gochugaru, 0.5 tablespoon doenjang, and 1 tablespoon m...
- 3 Arrange the vegetables in color-coordinated sections in the hot pot, place t...
Sundae-jeongol is a spicy Korean hot pot built around blood sausage, cooked together with cabbage, perilla leaves, and onion in a gochugaru-seasoned beef bone broth. The collagen-rich broth from ox bones forms the body of the soup, and combining gochugaru with a spoonful of doenjang transforms the base into something both fiery and deeply savory. The sundae heats through fully in the simmering broth, its filling of glass noodles and coagulated blood absorbing the liquid and becoming pleasantly dense and chewy. Doenjang softens the raw sharpness of the chili and adds fermented complexity that bare gochugaru cannot provide alone. Cabbage slowly releases its sweetness into the broth as it cooks down, while perilla leaves should be added just before serving to preserve their herbal aroma. The broth concentrates and deepens the longer the pot simmers, making it a dish that rewards eating slowly over time. A filling and convivial pot suited for cold-weather gatherings around a shared table.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Season
Combine 2 tablespoons gochugaru, 0.5 tablespoon doenjang, and 1 tablespoon minced garlic in a bowl and mix well to form the seasoning paste.
- 3Season
Arrange the vegetables in color-coordinated sections in the hot pot, place the sundae on top, and spread the seasoning paste evenly over everything.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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Seoul-style gopchang jeongol is a hot pot of beef intestines cooked in beef bone broth, where the key distinction from other regional versions is the use of soup soy sauce rather than gochujang as the primary seasoning. Gochujang-based hot pots run thick and heavy; this Seoul version stays clear and clean-tasting, with the depth coming from the bone broth and the intestines themselves rather than from fermented paste. Six hundred grams of cleaned beef intestines go into the pot along with cabbage, oyster mushrooms, and perilla leaves. The perilla leaves are added toward the end and contribute a distinctive herbal scent that cuts through the richness of the intestines. Gochugaru provides color and a measured level of heat. The intestines need to cook for at least twenty minutes after the broth reaches a boil to eliminate any off-odors and reach the tender, slightly chewy texture that defines the dish. This preparation traces back to the gopchang alley restaurants concentrated around Seoul's Euljiro and Majang-dong districts, where the combination of gopchang and soju has been the standard order for decades.
Korean Blood Sausage Perilla Stew
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