Soondae Blood Sausage (순대)
Soondae, also known as Korean blood sausage, is a popular street food in South Korea. It is made with a mixture of pig's blood, sweet rice, and various ingredients, then stuffed into a natural casing. Soondae can be enjoyed steamed, grilled, or stir-fried, and it is often served with a spicy dipping sauce.
Ingredients
- 1 cup sweet rice
- 1 cup pig's blood
- 1/2 cup pork belly, finely chopped
- 1/4 cup green onions, chopped
- 1/4 cup garlic chives, chopped
- 1/4 cup soybean sprouts
- 1/4 cup mung bean sprouts
- 1/4 cup glass noodles, soaked and chopped
- 1/4 cup glutinous rice flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6-8 natural casings
Instructions
- In a large bowl, combine the sweet rice, pig's blood, pork belly, green onions, garlic chives, soybean sprouts, mung bean sprouts, glass noodles, glutinous rice flour, salt, and black pepper. Mix well to combine.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Fat
- 10g
- Carbohydrates
- 20g
Supplies
Large bowl Knife Cutting board String for tying Large pot Non-stick pan
Tools
Stove
Serving suggestions
Serving suggestions: Soondae can be served as a main dish with steamed rice and kimchi on the side.
Tips & tricks
Tips: Make sure to tie the ends of the soondae sausages securely to prevent the filling from spilling out during cooking.
Cost
$15