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Sundae is widely known as blood Sausage in Korean food. It is a piece of well-known road food in both North and South Korea. Sundae can be made with squid and other protein-rich fixings, however, in its most well-known structure, it's made by blending pork blood with cellophane noodles and glutinous rice. The combination makes for a thick, somewhat sticky body. Assuming that you like chewy, mochi-finished things and blood, then, at that point, you'll presumably like a parfait.


  • Special Equipment
  1. Mortar and pestle
  2. Cotton string
  3. Funnel or sausage stuffing machine
  • Sausage
  1. 3 feet beef or pork small intestine or sausage casing
  • Stuffing
  1. 2 cup sweet rice
  2. 1/2 12 ounces package of sweet potato starch vermicelli
  3. 3 Garlic cloves
  4. 1 1 inch knob fresh ginger
  5. 1 teaspoon salt
  6. 1/2 teaspoon Pepper
  7. 1 tablespoon Korean toasted sesame oil
  8. 1 teaspoon sesame seeds
  9. 5 Scallions
  10. 2 cup Beef or pork blood


How to make Korean Blood Sausage:

  • Rice Soak rice for around 30 minutes. Flush with cold water until the water runs clear. Place rice in a rice cooker with 1/4 cup less water than standard cooking directions call for. Heat to the point of boiling and promptly decrease hotness to low. Cover and stew for around 45 minutes. Eliminate from heat, cushion with a fork, and let cool.
  • Intestine - Clean the digestive system by running somewhat warm water through one end and pressing delicately through to the next. Flush in cool water, then, at that point, absorb a light saltwater arrangement (1 teaspoon salt/1 quart water) for about 60 minutes. Cut into 1-foot areas or leave the entire part as wanted. Tie one end of each segment shut with cotton string.
  • Stuffing - Soak noodles in lukewarm water until it becomes soft. Roughly chop the noodles. Dry toast the sesame seeds in a skillet over medium-high flame until browns. Crush it using a mortar and pestle. Sesame seeds Garlic Ginger Mix all stuffing fixings together in a blending bowl.
  • Stuff the digestive system/intestine using a stuffing machine, loosely stuff each part. Delicately get stuffing through the whole length of the segment. Try not to pack the stuffing too firmly or the sausage might partly open during cooking. Tie the open end(s) with cotton string.
  • Place sausage into a pot and cover with a salt water mixture (1 teaspoon salt/quart of water). Heat to the point of boiling, then, lower the heat and stew uncovered for around 45 minutes. Sausage is done when a toothpick or stick is inserted and comes out clean.
  • Sausage can be served now (cut on a slanting around 1/8 to 1/4 inch thick), or frozen for later use in different dishes. Note: Before serving, remove the string-tied closures and dispose of the strings. Serve warm with a small dish of blended salt and pepper, and one of gochujang for plunging. May likewise be eaten Ssam style with leaves (cabbage, free leaf lettuce, perilla, and so on) ssamjang, and rice.


Korean blood sausage health benefits:

This road dish is quite helpful for your wellbeing. The actual blood is great for yourself and plentiful in protein and minerals, including Vitamin D and Iron. Sundae is a higher-carb dish that has a moderate amount of protein and is low in fat which makes it a somewhat decent bite. This basically implies that Sundae isn't really the best low-calorie food, however, it is something you can think about eating with some restraint.


To get the Korean Blood sausage once again to its previous condition of glutinous delicacy, add it to a soup and stew, or sear it to get a fresh surface and delicate inside. When Sundae is added to soups, the noodles and rice in the packaging assimilate the stock so that each nibble is delicious and delightful, with the blood presence still solid. Assuming you have a fresh sundae in a dish with a little oil, the surface beginnings look like firm rice cakes and the inside will be delicate and delicate.


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