Hearty and Refreshing Sundaeguk (Korean Blood Sausage Soup)
A Quick and Easy Recipe for Delicious Sundaeguk, Perfect for a Hangover Cure!
Got leftover sundae (Korean blood sausage)? Don’t let it go to waste! This recipe transforms it into a deeply flavorful and refreshing Sundaeguk, enhanced with the crispness of bean sprouts. It’s so satisfying, it’s perfect for a hangover cure. We used sundae that came as a service with our bossam order, and adding bean sprouts made the broth wonderfully clear and invigorating. It’s a simple and quick dish, ideal for busy mornings or late-night cravings.
Sundaeguk Ingredients- 200g Korean blood sausage (sundae)
- 100g Fresh bean sprouts
- 100g Beef or pork offal (optional, can be omitted)
- 3 Scallions
Seasonings & Broth- 1 Tbsp Soy sauce for soup (Gukganjang)
- 1/2 Tbsp Minced garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Cooking wine (Mirin or similar)
- 2 Tbsp Perilla seed powder (Deulkkae garu)
- 1 Tbsp Black pepper (adjust to taste)
- 1 Packet Instant beef bone broth powder (Sagol soup base)
- 1 Tbsp Salt (adjust to taste)
- 1 Tbsp Soy sauce for soup (Gukganjang)
- 1/2 Tbsp Minced garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Cooking wine (Mirin or similar)
- 2 Tbsp Perilla seed powder (Deulkkae garu)
- 1 Tbsp Black pepper (adjust to taste)
- 1 Packet Instant beef bone broth powder (Sagol soup base)
- 1 Tbsp Salt (adjust to taste)
Cooking Instructions
Step 1
Begin by thoroughly washing the bean sprouts under running water. Finely chop the scallions and set aside. Slice the sundae into bite-sized pieces. If you have offal (like tripe or intestines), prepare it as well; otherwise, feel free to omit it. (I added some leftover offal from a previous meal, and it added a wonderful depth of flavor!)
Step 2
For a rich and savory broth: Combine 1 packet of instant beef bone broth powder with 1 cup (about 200ml) of water in a pot. Bring to a boil over high heat.
Step 3
Once the broth starts boiling, add the washed bean sprouts and 1 tablespoon of salt. Let it simmer. IMPORTANT: Keep the lid off the pot while the bean sprouts are cooking to prevent them from developing an unpleasant odor and to ensure they stay crisp.
Step 4
As the bean sprouts begin to soften slightly while retaining some crunch, sprinkle in 1 tablespoon of black pepper. This adds a subtle warmth and enhances the overall aroma of the soup. Adjust the amount of pepper to your preference.
Step 5
Now, prepare an individual earthenware pot (ttukbaegi). Ladle the hot broth into the pot and artfully arrange the prepared offal and sundae slices. If you don’t have an earthenware pot, you can simply add the offal and sundae directly into the pot where you cooked the broth.
Step 6
Enhance the soup with nutty richness! Sprinkle 1 tablespoon of perilla seed powder per serving over the sundae and offal. You can add more or less depending on how much you enjoy the distinct flavor of perilla seeds.
Step 7
Finally, garnish generously with the chopped scallions. Their fresh, sharp flavor complements the hearty soup beautifully.
Step 8
For those who enjoy a spicier kick, prepare a simple ‘dadaegi’ (spicy condiment). In a small bowl, mix 1 tablespoon of soy sauce for soup, 1 tablespoon of gochugaru, 1/2 tablespoon of minced garlic, 1 tablespoon of cooking wine, and a few dashes of black pepper until well combined.
Step 9
And there you have it! A wonderfully simple yet deeply satisfying bowl of Sundaeguk is ready. Stir in your prepared ‘dadaegi’ to taste, and enjoy this delicious Korean delicacy in the comfort of your own home. Bon appétit! 😋
