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Korean sundae, with pork and rice noodles
Spicy Korean sundae, with pork and fresh coriander

Korean sundae

Author: Flavelo
Recipes Main Courses
Sundae (pronounced: soon-deh) is Korea's answer to blood sausage, but completely differs in texture from its European cousins. The star here is 'dangmyeon' (glass noodles made from sweet potato starch), which makes the filling elastic, almost gummy-bear chewy. This street food is an experience centred on both taste and texture.
🕒 Prep Time 40 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Sausage stuffer funnel
  • Large pot
  • Steamer insert (optional)

Allergen Information

⚠️ Soya

Instructions

1 ✓

Soak the glutinous rice and glass noodles separately in lukewarm water for at least 30 minutes.

Tip: Hydration is essential so that the ingredients inside the filling soften too.
2 ✓

Drain the soaked noodles and cut with scissors into 2-3 cm pieces. Slice the spring onions.

Tip: The size of the noodles determines the texture when cutting. If too long, it is hard to slice the finished sausage.
3 ✓

In a large bowl, mix together the minced meat, drained rice, cut noodles, blood, spices (crushed garlic, ginger, soy sauce, salt, pepper), and spring onions.

Tip: The blood gives not only colour but also an iron-rich taste and acts as a binder (albumin).
4 ✓

Fill the mixture into the casing using a funnel. Ensure it is NOT tight! Leave room for the rice to expand. Tie off the ends with string.

Tip: Approx. 70-80% fullness is ideal.
5 ✓

Boil water in a large pot, then reduce heat to a simmer (approx. 80-90°C). Put in the sausages and cook for 40-50 minutes.

Tip: If the water boils vigorously, the casing will burst. Prick with a needle a few times during cooking to let steam escape.
6 ✓

Remove, let cool slightly, then slice with a sharp knife. Serve with a dipping sauce of salt mixed with chilli powder.

Tip: Best served warm, but can also be eaten cold.

Recipe FAQ

Why did it burst during cooking?
The rice and noodles in the filling swell during cooking. If you stuff the casing too tight, the expanding filling will burst it.
Where can I get pig's blood?
You need to pre-order from a butcher, or look for the frozen version in Asian shops.

Ingredients

  • 300 g Minced pork (fatty)
  • 200 g Korean glass noodles (Dangmyeon)
  • 100 g Glutinous rice
  • 200 ml Fresh pig's blood
  • 2 metres Pig intestine (thoroughly cleaned)
  • 4 cloves Garlic
  • 2 tbsp Soy sauce
  • 1 tsp Grated ginger
  • 1 tsp Salt
  • 1 tsp Ground black pepper
  • 2 stalks Spring onions