Heartwarming Sundae Guk (Korean Blood Sausage Stew)
Homemade Sundae Guk Recipe: Featuring Rich Beef Bone Broth, Spicy Seasoning Paste, and Nutty Perilla Powder
Dive into a bowl of comforting Sundae Guk, where tender Korean blood sausage (sundae) meets a rich, savory beef bone broth. This hearty stew is elevated by a spicy, flavorful seasoning paste (dadaegi) and a generous sprinkle of nutty perilla powder, guaranteed to warm you from the inside out. We’ll guide you through making this delicious sundae guk from scratch, including the secret to the perfect dadaegi to make your soup sing!
Sundae Guk Ingredients- 800g pre-made beef bone broth (sagoil yuksu)
- 400-500g Korean blood sausage (sundae)
- 1 large leek
- Perilla powder (to taste)
Spicy Seasoning Paste (Dadaegi)- 4 Tbsp beef bone broth
- 1 Tbsp salted fermented shrimp (saeujeot), minced
- 3 Tbsp red pepper flakes (gochugaru)
- Pinch of black pepper
- 4 Tbsp beef bone broth
- 1 Tbsp salted fermented shrimp (saeujeot), minced
- 3 Tbsp red pepper flakes (gochugaru)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare your Korean blood sausage (sundae). You’ll need about 400-500g. Choose your favorite type of sundae for the best flavor.
Step 2
Slice the prepared sundae into thick, bite-sized pieces, about 1.5 to 2cm thick. This thickness ensures a pleasant chewy texture and allows the sausage to absorb the broth beautifully.
Step 3
Wash the large leek thoroughly and slice it into thin rounds (songsong sseolgi). This will add a fresh aroma and subtle sweetness to the broth.
Step 4
Pour 800g of pre-made beef bone broth (sagoil yuksu) into a pot and bring it to a boil. Using store-bought broth makes this recipe quick and easy while still delivering a deep, satisfying flavor. If you have homemade broth, even better!
Step 5
Once the broth is boiling, add all the sliced sundae to the pot. Ensure the broth covers the sundae completely.
Step 6
Let the broth simmer and cook the sundae until it becomes tender. This usually takes about 5-7 minutes. Be careful not to overcook, as the sundae can become mushy.
Step 7
When the sundae is cooked to your liking, add the sliced leeks to the pot and simmer for another minute. Taste the broth and add salt if needed for seasoning. Remember that the seasoning paste also contains salt, so season gradually.
Step 8
Now, let’s make the flavorful seasoning paste (dadaegi). In a small bowl, combine 4 Tbsp of beef bone broth, 1 Tbsp of minced salted fermented shrimp (saeujeot), 3 Tbsp of red pepper flakes (gochugaru), and a pinch of black pepper. Mix these ingredients well. The paste will thicken as the pepper flakes absorb the liquid, so it’s best to let it sit for a few minutes before serving. Add this delicious dadaegi to your sundae guk to taste, stirring to combine. For an extra layer of richness, sprinkle generously with perilla powder before enjoying your comforting bowl of homemade Sundae Guk!
