Korean Blood Sausage Hot Pot
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
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.
Read more
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.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 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.
- Finish cue
- Serve at the table when the perilla leaf aroma rises into the broth.
- Avoid this
- Place the sundae over the vegetables, simmer over medium heat, and avoid frequent stirring so the casings do not burst.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 8 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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