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Abai Soondae served, sliced, with rich filling
Traditional Abai Soondae served steaming hot

Abai Soondae

Author: Flavelo
Recipes Main Courses
Abai Soondae originates from the Hamgyong province of North Korea and was brought south to Abai village by refugees of the Korean War. While traditional soondae often contains only glass noodles, this version is richer: a mixture of rice, blood, and vegetables fills a thicker section of pork intestine. It is a hearty, rustic dish that follows the 'nose-to-tail' principle.
🕒 Prep Time 40 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Sausage stuffer or funnel
  • Large pot (for cooking)
  • Needle or skewer (for pricking)

Instructions

1 ✓

Soak the rice for 30 minutes, then cook until half-done (not fully cooked!).

Tip: The rice will finish cooking and expand inside the intestine. If you cook it fully beforehand, it will be mushy.
2 ✓

Thoroughly wash the intestine inside and out with vinegar-salt water to remove the smell.

Tip: Cleanliness and preparation are critical for the enjoyment of offal.
3 ✓

Chop the onion, carrot, and garlic very finely. Sauté the onion and garlic in oil in a pan, then add the carrot.

Tip: Pre-frying gives deeper flavours than adding them raw.
4 ✓

In a large bowl, mix the half-cooked rice, blood, fried vegetables, salt, and pepper. Let stand for 10 minutes.

Tip: The blood acts as a liquid binder, solidifying (coagulating) under heat like egg white.
5 ✓

Tie a knot at one end of the intestine. Using a funnel, fill the mixture loosely into the intestine. Do not stuff it tight!

Tip: Leave it about 70-80% full because the rice will expand. If you overfill, it will burst.
6 ✓

Tie off the end. Place in plenty of simmering (not boiling!) water. Cook for 40-45 minutes. If it bulges, prick with a needle to let steam escape.

Tip: Too great a temperature difference causes cracking, be gentle.
7 ✓

Let cool before slicing, otherwise it will fall apart. Serve with salt and pepper mixed for dipping.

Tip: The structure stabilizes during cooling.

Recipe FAQ

Why did it burst during cooking?
You stuffed it too tight and the rice expanded, or the water was boiling too vigorously. Only simmer it!
Where can I get blood?
Ask your butcher; they often bring it to order. It is important that it is fresh and contains anticoagulant or is freshly salted.

Ingredients

  • 300 ml Pig's blood (fresh)
  • 150 g Rice (glutinous rice recommended)
  • 1 whole Onion
  • 4 cloves Garlic
  • 1 whole Carrot
  • 1 tsp Salt
  • 0.5 tsp Ground pepper
  • 2 m Pork intestine (large intestine is authentic, but small intestine works)
  • 2 tbsp Oil