Today, I will share a tasty soup recipe using a very unique Korean ingredient, blood sausage. It is called SunDaeGuk in Korean. To be honest with you, I’m not a big fan of this Korean blood sausage and it is also difficult for me to find it in America. However, some of you requested it, so I kept watching for it to appear at a Korean grocery store. Finally, I found it recently, and I was excited. hehe So here we go, I can happily share my successful recipe for SunDaeGuk with you. 🙂 Instead of the Korean blood sausage, you can be creative and replace the sundae with some other kind of meat (beef, chicken, pork, seafood, or even tofu) and still make a delicious soup.
Yield: 2 Servings
Short Korean Lesson
- NaMu (나무) = Tree
- Mul (물) = Water
- ½ lb Korean Blood Sausage a.k.a SunDae
- 2 Cups Oxbone Broth
- ¼ Cup Garlic Chives
- ¼ Cup Green Onions
- ¼ Cup Perilla Leaves
- 2 Tbsp Green Hot Pepper
- 1½ Tbsp Perilla Powder
- 1 tsp Salted Shrimp
Seasoning Paste Ingredients:
- 1 Tbsp Hot Pepper Powder
- 1 Tbsp Oxbone Broth
- 2 tsp Garlic, Minced
- ½ lb Soup Soy Sauce
- ¼ tsp Ginger, Minced
- ⅛ tsp Black Pepper
Before you make this soup, I recommend that you make the ox bone broth ahead of time. If you already have some in your freezer, it is a very quick and convenient way to enjoy your ox bone broth. I already posted a detailed video about how to make it, so please check it out. We need 2 cups of it for this recipe.
Next, for the main ingredient, we need about ½ lb of Korean blood sausage, SunDae. (I will add a link about what “sundae” is from Wikipedia in the description box below this video.) I got mine at Hmart.
This particular brand contains 2 separate packs of sundae and 1 seasoning salt pack. Each pack has 2 rings of sundae and it’s about ½ lb.
I followed the instruction on how to reheat the sundae and cooked these 2 sundae rings.
Cut the sundae rings into bite-sized pieces.
For veggies, we normally add these: ¼ cup garlic chives, ¼ cup green onions, ¼ cup perilla leaves, and 2 Tbsp green hot pepper.
Cut the veggies as the picture shows. You can skip some of the veggies or use some more veggies than the others in this recipe, but the total amount used should be about 1 cup from the 4 veggies. Of course, if you can, it’s the best to follow the exact amount for this recipe.
Delicious seasoning paste is important for sundaeguk. If you don’t want spicy food, you can just season the broth with salt and pepper instead of all these ingredients, but if you like the normal version, mix all the ingredients for the seasoning paste: 1 Tbsp hot pepper powder, 1 Tbsp ox bone broth, 2 tsp minced garlic, ½ lb soup soy sauce, ¼ tsp minced Ginger, and ⅛ tsp black pepper.
In addition to the seasoning paste, we also need 1½ Tbsp of perilla powder and 1 tsp of salted shrimp for the nutty, savory, and hearty broth for this soup.
So, all the preparation is done. It is time to cook. You can use any small pot, but I recommend a clay or stone pot for the best result. Pour 2 cups of ox bone broth into your pot. Start to cook it on high.
Once it starts to boil in about 12 mins, add the SunDae into the broth. Here, it is important not to cook the sundae too long because it will easily break down into little pieces.
Once it starts to boil again in a minute, quickly turn off the heat and put the veggie ingredients on top of the sundae.
Then put the seasoning paste, salted shrimp, and perilla powder on the veggies.
Since the clay pot will continuously boil the soup even after you remove it from the stove, you can mix all the ingredients while you are eating. The veggies will finish cooking in the pot. You can also add some cooked rice. This soup matches the best with Korean radish kimchi or any other kinds of kimchi.