Keyphrase: Classic Korean Ssoondae
Experience the bold flavors of Korea with this authentic Classic Korean Ssoondae recipe. Ssoondae, or Korean blood sausage, is a beloved street food made with sweet potato noodles, pork, and aromatic seasonings, all stuffed into natural casings. Serve it warm with salt and chili powder, or pair it with spicy tteokbokki for a true taste of Seoul’s street markets.
Ingredients
- 1 pound Korean sweet potato noodles (dangmyeon)
- 1 pound pork or beef intestines, thoroughly cleaned
- 1/2 pound pork shoulder or pork belly, finely chopped
- 1/2 cup pork blood (can substitute with beef blood, available at Asian markets)
- 1/2 cup cooked short-grain rice
- 1/2 cup Asian chives or green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Optional: 1/4 cup perilla leaves, chopped
Instructions
- Prepare the Noodles: Boil the sweet potato noodles according to package instructions. Drain and cut into 2-inch pieces.
- Mix the Filling: In a large bowl, combine the cooked noodles, chopped pork, pork blood, cooked rice, chives (or green onions), garlic, sesame oil, sesame seeds, salt, pepper, and perilla leaves if using. Mix well until evenly combined.
- Stuff the Intestines: Tie one end of each intestine with kitchen twine. Using a funnel or your hands, gently stuff the filling into the intestines, being careful not to overfill (leave some room for expansion). Tie the other end securely.
- Cook the Ssoondae: Bring a large pot of water to a gentle simmer (not a rolling boil). Add the stuffed intestines and simmer for 40–45 minutes, or until firm and cooked through. Skim off any foam that rises to the top.
- Cool and Slice: Remove the ssoondae from the pot and let cool slightly. Slice into 1/2-inch thick pieces.
- Serve: Serve warm with a side of salt mixed with chili powder, or with a dipping sauce of your choice. Ssoondae is often enjoyed with tteokbokki!
Tips
- If you can’t find pork blood, you can omit it, but the flavor and color will be different.
- Clean the intestines thoroughly with salt and flour, then rinse well.
- Ssoondae is best eaten fresh but can be reheated by steaming.
FAQ
Q: Can I use sausage casings instead of intestines?
A: Yes, but the flavor will be slightly different.
Q: Where can I find pork blood?
A: Asian grocery stores often carry it in the freezer or refrigerated section.
Looking for the perfect pairing? Try it with Classic Tteokbokki!
