Soondae or Sundae, commonly known as Korean Blood Sausage, is a sausage made with cooked or dried blood and a filler that is thick enough to congeal when cooled. Pig, sheep, lamb, cow, chicken, or goose blood is most typically used. Sundae can be steamed and eaten on its own, but it’s also used in a variety of meals, including the hearty sundaeguk soup and sundae bokkeum stir fry. The sundae is thought to have developed around the Goryeo era (918–1392). If you’ve never tried blood sausage, the term alone has likely put you off. Most people aren’t fond of eating blood, therefore they won’t even contemplate trying this sausage, which has roots in many food cultures all over the world. If you’ve never tried blood sausage, the term alone has likely put you off.
Most people aren’t fond of eating blood, therefore they won’t even contemplate trying this sausage, which has roots in many food cultures all over the world. In addition, it is nice to learn about the culture of Korean Food. You should be aware of two things. This is, first and foremost, a fantastic sausage. Second, it is, indeed, a sausage made from blood. Of course, other ingredients are utilized to manufacture the sausage, and they differ by country, ranging from beef to oats to barley. Why do people throughout the world consume and celebrate blood sausage? The solution is straightforward. Blood, like egg whites, acts as a food binder, preventing the sausage from coming apart once cooked. It’s been a readily available ingredient since humans began rearing livestock, so it’s no surprise that it’s been used.
The sundae sausage dates back to the Goryeo period (918–1392) when it was made using wild boars, which were plentiful across the Korean Peninsula. In nineteenth-century cookbooks such as Gyuhap chongseo and Siuijeonseo, sundae recipes can be found. Traditional sundae, which consisted of filled cow or pig intestines with seonji (blood), minced meats, rice, and vegetables, was an extravagant dish served at special occasions, festivals, and large family gatherings. Dangmyeon substituted meat fillings in South Korea after the Korean War, when meat was scarce during the postwar period of hardship. Sundae has evolved into a low-cost street food available in bunsikjip (snack bars), pojangmacha (street booths), and traditional marketplaces.
What are the Ingredients in Korean Blood Sausage?
Soondae can be made with squid or other protein-rich foods, but the most common version is made with hog blood, cellophane noodles, and glutinous rice. (Regional varieties of the sausage also include barley, fermented soybean paste, kimchi, soybean sprouts, and perilla leaves.) The combination results in a dense, slightly sticky body. Soondae is probably for you if you like chewy, mochi-textured items and blood. The sausage has a moderate flavor that is enhanced by the addition of salt, sugar, chili powder, sesame seeds, and dried and crushed shrimp. The blood flavor comes through brilliantly. Soondae can be found in the prepared foods area of Korean supermarkets. It’s fine to eat as is if it’s freshly produced and unrefrigerated, but once it’s been refrigerated, the segments become harder and less pleasant to chew. Add the soondae to a soup or stew to bring back its sticky suppleness, or pan-fry it for a crispy exterior and tender interior. When soondae is added to soups, the noodles and rice in the casing absorb the broth, resulting in juicy, delicious bites with a strong blood taste. Soondae crisps up well in a skillet with a little oil, resembling crispy rice cakes on the outside and soft and tender on the inside.
Korean Blood Sausage: How it’s made
Allow 30 minutes for the rice to soak. Flush the toilet with cold water until the water runs clear. Place the rice in a rice cooker with 1/4 cup less water than the manufacturer recommends. Bring to a boil, then decrease to a low heat setting right away. With the lid on, cook for 45 minutes. Remove from the heat and place aside to cool, cushioned with a fork.
Pass some warm water through one end of the digestive tract and gradually squeeze through to the other. After flushing with cool water, immerse for 60 minutes in a gentle saltwater solution (1 teaspoon salt/1quart water). Leave the chunk whole or cut it into 1-foot sections. Tie one end of each piece shut using cotton string.
To make the filling, soak the noodles until they are soft in lukewarm water. Coarsely chop the noodles. Dry roast the sesame seeds in a skillet over medium-high heat until they brown. Crush it with a mortar and pestle. Ginger Garlic Combine all of the stuffing ingredients in a mixing bowl.
Stuff each section of the digestive system/intestine with a stuffing machine. Fill the segment with gently stuffed segments the entire length of the section. The sausage may partially open when cooking if the stuffing is packed too tightly. The open end should be tied with cotton string (s).
In a saucepan, combine the sausage and a saltwater solution (1 teaspoon salt per quart of water). Bring to a boil, then reduce to low heat and simmer for 45 minutes, uncovered. The sausage is done when a toothpick or a stick is inserted and comes out clean.
Sausage can be served immediately or refrigerated for later use in other meals (cut on a slant between 1/8 and 1/4 inch thick). Before serving, remove the string-tied closures and discard the strings. Serve with a gochujang plunger and a small bowl of mixed salt and pepper. Ssam style is also available with leaves (cabbage, free leaf lettuce, perilla, and so on), ssamjang, and rice.
Health advantages of Korean blood sausage
This roadside cuisine is beneficial to your health. The blood itself is beneficial to your health since it is high in protein and minerals, including Vitamin D and iron. Sundae is a higher-carbohydrate meal with a moderate level of protein and low-fat content, making it a decent bite. This means that while Sundae isn’t the best low-calorie dish, it is something you may consider eating in moderation.
How to Eat Korean Blood Sausage
This sausage can be served as a simple snack by dipping it in a salt/chili flake mixture, shichimi togarashi, or chili sambal. It makes a delicious addition to oatmeal and soups. If you go to Korea, Korean Blood Sausage is a must-try Korean Food.