Sundae (Korean Blood Sausage)

Name: Sundae (Korean Blood Sausage)
Total time: 2 h
Yield: 6
Cuisine: Korean
Ingredients: 1 m Cleaned pig's intestine casing; 300 g Pig's blood; 150 g Glass noodles (dangmyeon), boiled and cut; 190 g Cooked short-grain rice or barley; 100 g Napa cabbage or bean sprouts, blanched and chopped; 3 tbsp total Garlic, ginger, green onion, minced; to season Perilla (deulkkae) powder, salt and pepper

Pig's intestine stuffed with blood, glass noodles and aromatics, then steamed into a soft, savory sausage — a beloved Korean market and street food.

Source

Recipe by Korean street stalls · 🏠 Home cook

Korean street food / 한국 길거리 음식 — A Korean blood sausage of pig's intestine stuffed with pig's blood, glass noodles and other fillings. Sausage-style dishes are recorded in Korean cookbooks by the 19th century; today sundae is a beloved market and street food, commonly served alongside tteokbokki.

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⏱ 120 min🍽 6 servings🔥 300 kcal🇰🇷 South Korea

Dairy-free

Steps

Rinse the intestine casing inside and out and rub it with coarse salt and a little flour to strip away any odor, then rinse again.
Mix the blood, glass noodles, rice, blanched greens, aromatics and perilla powder, seasoning well with salt and pepper.
💡 Fry a teaspoon of the mix to taste and adjust the seasoning before you stuff — you can't fix it later.
Tie off one end of the casing and spoon in the filling loosely, leaving room so it won't burst as it cooks.
Tie the open end, prick the sausage all over with a needle to let steam escape, and coil it into a steamer.
Steam over gentle heat about 40–50 minutes until firm and set; a skewer should draw clear, not bloody, juice.
Cool briefly, then slice thick and serve warm with a dip of salt and pepper.

💡 Tips

Don't overfill or over-boil; a tightly packed sausage on high heat splits and spills.
Perilla powder is the signature nutty note — don't skip it.
Slices are great steamed, or pan-fried till the edges crisp; leftover bits go into spicy sundae-bokkeum.