🌭 Sundae (Korean Blood Sausage)

Name: Sundae (Korean Blood Sausage)
Total time: 60 min
Yield: 4
Cuisine: South Korea
Ingredients: 1.5 m cleaned pork intestine casing; 200 ml pig's blood; 100 g glass noodles, soaked and chopped; 100 g cooked short-grain rice; 50 g cooked barley; 2 spring onions, finely chopped; 1 tsp salt; 1/2 tsp black pepper

Origin: South Korea

438kcal

per serving · 250 g

175kcal

per 100 g

18 gProtein7 g / 100 g

15 gFat6 g / 100 g

58 gCarbs23 g / 100 g

Sundae is a Korean blood sausage made by stuffing pork intestine with a mixture of pig's blood, glass noodles, rice and barley, then steaming it. Sliced into rounds, it has a chewy casing and a soft, savoury, slightly springy filling. It is a classic street food, served with salt-and-pepper dip, in spicy stir-fries or in hearty soups.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: blood sausage, pork intestine

Not veganbecause of: blood sausage, pork intestine

Contains porkbecause of: blood sausage, pork intestine

Contains glutenbecause of: barley

Not keto23 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

blood sausageglass noodlesricepork intestinebarley

Recipe

4 servings60 min

Ingredients

1.5 m cleaned pork intestine casing
200 ml pig's blood
100 g glass noodles, soaked and chopped
100 g cooked short-grain rice
50 g cooked barley
2 spring onions, finely chopped
1 tsp salt
1/2 tsp black pepper

Method

Mix the blood with the noodles, rice, barley, spring onion, salt and pepper.
Tie one end of the casing and fill it loosely through a funnel, then tie the other end.
Prick the sausage a few times with a needle.
Steam for 30–40 minutes until firm.
Cool slightly, slice into rounds and serve with salt and pepper for dipping.

How to make it lighter

Eat it plain with a salt-and-pepper dip rather than in oily stir-fries.
Serve a smaller portion alongside a large plate of fresh vegetables or a clear soup.
Skip extra offal sides to keep the portion lighter.

History

Stuffed intestine sausages have a long history in Korea, and the glass-noodle filling familiar today is generally said to have become common in the 20th century. Sundae is now one of the country's best-known street foods, sold at markets and snack stalls nationwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →