Kalguksu Sundae Guk (Noodle and Blood Sausage Soup)
Not Just Spicy Sundae Guk, But ‘Kalguksu Sundae Guk’! Also Known as: Kalsunndae
Experience the rich flavor of Sundae Guk combined with the chewy texture of Kalguksu noodles! This recipe is perfect for a late-night snack. For a spicier kick, be sure to prepare the Sundae Guk seasoning paste. Ready for a comforting bowl of Kalguksu Sundae Guk?! All Recipes, Mangae Recipe presents.
Essential Ingredients
- 160g Sundae (Korean blood sausage, choose your favorite type)
- 130g Pork Intestines (cleaned and prepared)
- 1 serving Kalguksu noodles (fresh or dried)
- 1 pack of beef bone broth (approx. 1L)
- 1/4 stalk of green onion (white part preferred)
- 1 Cheongyang chili pepper (adjust to your spice preference)
- A suitable amount of chopped chives
- 1 tablespoon perilla seed powder
- 1 tablespoon salt (for seasoning)
- A pinch of black pepper (to remove gaminess and add aroma)
Seasoning Ingredients (for a spicy flavor)
- 2 tablespoons Gochugaru (Korean chili flakes, adjust for spice)
- 1/2 tablespoon minced garlic
- 1 tablespoon Saeujeot (fermented shrimp paste, for umami)
- 2 tablespoons Soy Sauce (for saltiness and flavor)
- 2 tablespoons Gochugaru (Korean chili flakes, adjust for spice)
- 1/2 tablespoon minced garlic
- 1 tablespoon Saeujeot (fermented shrimp paste, for umami)
- 2 tablespoons Soy Sauce (for saltiness and flavor)
Cooking Instructions
Step 1
First, prepare the vegetables that will add a refreshing taste and aroma to your Kalguksu Sundae Guk. Slice the white part of the green onion lengthwise, then chop it into about 0.5cm thick pieces. Remove the stems and seeds from the Cheongyang chili pepper and chop it similarly. Adjust the amount of chili pepper according to your preference.
Step 2
Now, let’s make the ‘minced seasoning’ for those who enjoy a spicy flavor. In a bowl, combine the chopped green onion and Cheongyang chili pepper. Add 2 tablespoons of Gochugaru, 1/2 tablespoon of minced garlic, 1 tablespoon of Saeujeot, and 2 tablespoons of soy sauce. Mix everything well until evenly combined. Adding Saeujeot will significantly deepen the umami flavor.
Step 3
It’s time to start boiling the broth. Pour 1 pack (approx. 1L) of beef bone broth into a pot and bring it to a boil over high heat. Once the broth is vigorously boiling, add the prepared Sundae and the cleaned pork intestines. As they cook, they will infuse the broth with a rich flavor.
Step 4
Once the Sundae and intestines are somewhat cooked, add 1 serving of Kalguksu noodles to the pot. Gently stir to prevent the noodles from sticking together, and cook until the noodles are fully tender. While the noodles are cooking, taste the broth and adjust the seasoning with 1 tablespoon of salt and a pinch of black pepper. The black pepper also helps to eliminate any gaminess from the pork intestines.
Step 5
Finally, when the noodles are cooked, stir in the prepared minced seasoning (if you desire a spicy flavor) and mix it well into the broth. Then, add a handful of chopped chives and 1 tablespoon of nutty perilla seed powder, and simmer for another moment to complete your delicious Kalguksu Sundae Guk! Serve hot and enjoy.
