Korean Blood Sausage

Korean Blood Sausage

As I stood in my kitchen, the aroma of spices filled the air, and my heart raced with excitement. Today, I was making Korean Blood Sausage—a dish that is not just food but a part of my heritage. The recipe, passed down through generations, celebrates rich flavors and unique textures. I gathered my ingredients: glutinous rice, fresh pig’s blood, pork belly, and a mix of spices, eager to create this traditional delicacy called Korean Blood Sausage. It would take time and patience, but I knew it would be worth every minute.

Preparing the Pork

The first step was preparing the pork. I diced the pork belly into perfect little cubes, adding them to a pot with brown sugar, soy sauce, and my favorite spices. The simmering mixture began to transform, filling my kitchen with warmth and comfort. After an hour, the meat was tender, ready to be blended into my sausage filling. This stage was crucial for the flavor, and it reminded me of family gatherings, where laughter and good food brought us together. I took a moment to reflect on the stories shared around the table while cooking Korean Blood Sausage.

Stuffing the Sausages

Next, it was time to stuff the casings. I soaked the natural sausage casings in warm water until they were pliable. My hands moved with care, gently filling each casing with the aromatic mixture. The sensation of working with the ingredients, combining rice, noodles, and fresh blood, was oddly satisfying. I tied them off, feeling proud of my handiwork. Each sausage was a promise of deliciousness, waiting to be cooked. As I placed the sausages in a pot of simmering water, I couldn’t help but smile at the thought of serving this beautiful dish to my loved ones.

Serving the Dish

Finally, the moment of truth arrived as I sliced the cooked Korean Blood Sausage. The sausages glistened, showcasing their chewy texture, and I garnished them with sesame seeds and thinly sliced scallions. I served them alongside a spicy salt mix and crisp lettuce leaves, inviting my family to wrap their own bites. With each taste, I felt a connection to my roots, celebrating the flavors of my culture. Making Korean Blood Sausage was more than just cooking; it was about preserving traditions and sharing love through food, a feeling that lingered long after the last bite was taken.

Chef’s Notes- Korean Blood Sausage

• Ingredient Quality: Use fresh, high-quality ingredients for the best flavor and texture. Consider sourcing your pork from local butchers who can provide high-quality cuts and blood.
• Soaking the Rice: Ensure that the glutinous rice is soaked long enough (at least 1 hour) to achieve the right texture. This step is crucial for creating the desired chewiness in the sausages.
• Chilling the Mixture: Allow the sausage mixture to chill in the freezer for about 1-2 hours. This not only firms up the mixture, making it easier to stuff into the casings, but also enhances the texture of the final product.
• Careful Stuffing: When stuffing the casings, be gentle to avoid tearing. Fill them to about 75% capacity to allow for expansion during cooking.
• Temperature Monitoring: Use an instant-read thermometer to check the internal temperature of the sausages; they should reach 170-180°F (77-82°C). Cooking at a gentle simmer is key to prevent bursting.
• Flavor Variations: Don’t hesitate to adjust the spice levels by varying the amount of gochugaru. You can also experiment with other spices for a personalized flavor profile.
• Serving Suggestions: Serve Soondae with a selection of Korean banchan (side dishes), fresh lettuce leaves for wrapping, and various dipping sauces for an authentic experience.
• Storage Tips: Leftover sausages can be frozen and reheated in soups or stir-fries, making them a versatile addition to your meals.

Korean Blood Sausage

Recipe by Kimmy

Course: Main Course, Side Dish, SnackCuisine: Korean

Servings

4

servings

Prep time

2

hours 

Cooking time

1

hour 

Calories

450

kcal

Resting Time

2

hours 

Total time

5

hours 

Dive into the savory depths of Korean cuisine with our authentic Korean Blood Sausage (Soondae) recipe! This traditional delicacy marries rich flavors and a delightfully chewy texture, perfect for any meal. Whether you’re dipping in a spicy salt mix, adding to hearty soups, or wrapping in fresh lettuce, our customizable and budget-friendly recipe will elevate your culinary repertoire. Inspired by top chefs’ techniques, this Soondae recipe is easy to follow and promises a deliciously unique experience. Impress your guests and tantalize your taste buds with this classic Korean favorite today!

Ingredients

• Meats and Fats

• 0.5 lb pork belly diced into ½-inch pieces

• 5 oz pork fat cubed into ½-inch chunks

• Flavorings

• 1/4 cup brown sugar

• 1/2 cup low-sodium soy sauce

• 1 tsp instant espresso powder

• 1 small onion peeled and halved

• 1/4 bunch green onions cut into 2-inch lengths

• Spices

• 1 tsp fresh minced ginger

• 3 cloves garlic crushed

• 1/2 stick cinnamon stick

• 1/2 pod star anise

• 1 whole clove

• Sausage Mixture

• 1.5 lbs glutinous (sticky) rice soaked for 1 hour and drained

• 6 oz sweet potato starch vermicelli

• 1.5 cups fresh pig’s blood

• 10 inch natural sausage casings soaked and rinsed

• 12 pieces butcher’s twine each 4 inches long

• Seasoning Blend

• 1 tbsp toasted perilla seeds

• 1/2 tbsp gochugaru

• 1/2 tbsp fine sea salt

• 1/4 tsp freshly ground black pepper

• 1 tbsp sesame oil

• 1 tbsp fish sauce

• Alternative Ingredients:

• Pork Snouts: Substitute with ham hocks or pig ears to replicate gelatinous texture.

• Pork Fat: Use bacon or lard if pork fat is unavailable.

• Jujubes: Replace with dried dates or dried cranberries.

• Gochugaru: Substitute with crushed red pepper flakes adjusting to taste.

• Perilla Seeds: Replace with sesame seeds if unavailable.

• Glutinous Rice: Use sushi rice as a substitute though texture will vary.

• Pork Blood: Substitute with vegetarian options like beetroot for color and texture but flavor will differ.

Directions

• Preparing the Pork Snouts – 2 hours: Begin by cutting the pork snouts into large chunks. In a large pot, combine the pork snouts with brown sugar, soy sauce, instant coffee, onions, green onions, jujubes, minced ginger, crushed garlic, cinnamon stick, star anise, and cloves. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for one hour. This slow cooking process helps tenderize the meat and infuse it with rich flavors. 30 minutes: After removing the pork snouts, continue to simmer the remaining liquid until it reduces to about one cup. Strain the mixture through a fine mesh sieve to ensure a smooth texture. Set the pork snouts aside for later use.
• Chopping and Setting the Snouts – 15 minutes: Once cooled, finely chop the pork snouts using a food processor or by hand. Place the chopped snouts into a loaf pan and refrigerate overnight to allow the mixture to set and solidify. 1 hour 30 minutes: One hour and a half before making the sausages, soak the glutinous rice in water for one hour, then drain. In a large mixing bowl, combine the chilled snout mixture with pork fat, minced garlic, ginger, salt, sugar, black pepper, gochugaru, toasted sesame seeds, chopped green onions, sesame oil, and fish sauce. Mix thoroughly until all ingredients are well incorporated. Place the mixture in the freezer for 1-2 hours until it is firm but not completely frozen.
• Soaking and Preparing Casings – 45 minutes: Soak the natural sausage casings in warm water for 30-45 minutes to make them pliable. After soaking, rinse the casings under cold water to remove any excess salt. 10 minutes: Bring two pots of water to a boil. Cook the soaked rice and sweet potato vermicelli separately for 4 minutes each. Drain and rinse under cold running water until completely cooled. Coarsely chop the noodles and combine them with the rice. 20 minutes: If using a meat grinder, process the sausage mixture through medium plates. If not, hand mince the mixture carefully using a food processor. Fold in the rice, vermicelli, and fresh pig’s blood by hand until evenly distributed. Refrigerate the mixture while preparing the casings.
• Stuffing the Sausages – 30 minutes: Inspect the casings for any holes by running water through them. Using a sausage stuffer or a large funnel, carefully fill each casing with the sausage mixture, ensuring they are plump but not overfilled. Tie off the ends with butcher’s twine to secure the sausages. Refrigerate the filled sausages to maintain their shape. 25 minutes: Prick each sausage several times with a toothpick to release any trapped air. In a large pot, bring one gallon of water and a tablespoon of salt to a gentle simmer. Add the sausages and cook for about 20 minutes, ensuring the water does not boil to prevent the sausages from bursting. Use an instant-read thermometer to check that the internal temperature reaches 170-180°F (77-82°C).
• Cooling and Serving – 15 minutes: Remove the sausages from the pot and allow them to cool for at least 10 minutes to let the juices settle. Slice and serve as desired, or freeze any leftovers for up to three weeks.

Equipment

• Chef’s Knife
• Cutting Board
• food processor
• mixing bowls
• measuring cups and spoons
• colander

Nutrition Facts

• Calories: 450kcal
• Fat: 25g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 800mg
• Potassium: 400mg
• Carbohydrates: 35g
• Fiber: 3g
• Sugar: 10g
• Protein: 20g
• Vitamin A: 500IU
• Vitamin C: 2mg
• Calcium: 20mg
• Iron: 3mg

FAQs- Korean Blood Sausage

Can I make Soondae without pork blood?

Yes! While traditional Soondae uses pork blood, you can substitute it with beetroot for color and some texture, though the flavor will differ significantly.

What can I serve with Korean Blood Sausage?

Serve it with a variety of Korean banchan, fresh lettuce, sliced garlic, and dipping sauces like soy sauce mixed with vinegar and chili flakes for an authentic experience.

How do I store leftovers?

Leftover Soondae can be refrigerated for up to three days or frozen for up to three weeks. Reheat in soups, stir-fries, or by steaming.

Is there a vegetarian version of Soondae?

While traditional Soondae is meat-based, you can create a vegetarian version using plant-based substitutes like mushrooms, tofu, and rice, combined with spices and flavors typically found in the original recipe.

What can I do if the sausage casings tear while stuffing?

If a casing tears, you can use butcher’s twine to tie it off or carefully patch it with additional casing. Alternatively, use the filling to make sausage patties instead.