Soondae (순대): A Hearty and Flavorful Korean Blood Sausage

Soondae (순대) is a beloved Korean street food and traditional dish that features a savory sausage made from a mix of sticky rice, glass noodles, and pork blood, all stuffed into pork intestines. Known for its chewy texture and rich flavor, soondae is often enjoyed as a snack, appetizer, or main dish in Korea. It’s typically served with a savory dipping sauce and pairs beautifully with classic Korean side dishes like kimchi. Whether you’re new to Korean cuisine or a seasoned foodie, soondae offers a unique and delicious experience that’s rich in both flavor and history.

Why You’ll Love Soondae

  1. Rich and Hearty: The combination of sticky rice, glass noodles, and pork blood creates a savory, satisfying sausage that’s perfect for those who enjoy bold flavors and hearty textures.

  2. A Unique Korean Classic: Soondae is one of Korea’s most popular street foods and traditional dishes, offering a taste of authentic Korean cuisine with its rich ingredients and preparation.

  3. Versatile and Customizable: While traditionally made with pork blood, soondae can be customized with different fillings like vegetables, tofu, or ground meat for a more personalized touch.

  4. Perfect for Sharing: Soondae is often sliced and served as bite-sized pieces, making it an ideal dish for sharing at gatherings, parties, or family meals.

How to Enjoy Soondae

  1. Serve with Dipping Sauce: A savory dipping sauce made with doenjang (soybean paste), gochujang (chili paste), and sesame oil enhances the flavor of the soondae, adding a deliciously rich and spicy kick.

  2. Pair with Banchan: Like many Korean dishes, soondae is best enjoyed with traditional side dishes like kimchi, pickled vegetables, or even steamed liver for a complete meal.

 

With its bold flavors, hearty ingredients, and rich cultural history, Soondae is a must-try for anyone looking to explore authentic Korean cuisine. Whether you’re enjoying it as a street snack or serving it as part of a traditional meal, soondae is a unique and delicious dish that’s sure to impress. Give it a try and experience the comforting flavors of Korea!

Soondae (순대) – Korean Blood Sausage

Ingredients:

For the Sausage:

  • 1/2 pound (225g) sticky rice (glutinous rice), soaked for 2 hours

  • 1/2 pound (225g) sweet potato glass noodles (dangmyeon), cooked and chopped

  • 1/2 pound (225g) pork blood (available at specialty markets)

  • 1/2 pound (225g) pork or beef intestines (cleaned and soaked in saltwater)

  • 1 tablespoon sesame oil

  • 1 tablespoon sesame seeds

  • 1 tablespoon garlic, minced

  • 1 tablespoon ginger, minced

  • 1/2 tablespoon salt

  • 1/2 tablespoon black pepper

  • 1/2 tablespoon gochugaru (Korean red pepper flakes) – optional, for spice

  • 1/4 cup green onions, finely chopped

For Dipping Sauce:

  • 2 tablespoons doenjang (Korean soybean paste)

  • 1 tablespoon gochujang (Korean red chili paste)

  • 1 tablespoon soy sauce

  • 1 teaspoon sesame oil

  • 1 clove garlic, minced

  • 1 teaspoon rice vinegar (optional)

  • 1 teaspoon sesame seeds

Instructions:

  1. Prepare the Intestines:

    • Rinse the pork or beef intestines thoroughly, both inside and outside, under cold running water.

    • Soak the intestines in salted water for about 30 minutes, then rinse again to ensure they are fully cleaned.

    • Set aside to drain while preparing the sausage filling.

  2. Cook the Sticky Rice:

    • Drain the soaked sticky rice and steam it in a rice cooker or over boiling water for 20-30 minutes until fully cooked. Allow it to cool slightly.

  3. Prepare the Sausage Filling:

    • In a large mixing bowl, combine the cooked sticky rice, chopped glass noodles, pork blood, sesame oil, sesame seeds, garlic, ginger, salt, pepper, gochugaru (if using), and green onions. Mix everything thoroughly until well incorporated.

  4. Stuff the Intestines:

    • Using a funnel or piping bag, carefully stuff the sausage filling into the cleaned intestines. Be sure to pack the filling tightly but leave a little room for expansion as the rice cooks further.

    • Tie off the ends of the intestines with kitchen twine to secure the filling.

  5. Cook the Soondae:

    • Bring a large pot of water to a gentle boil. Add the stuffed sausages and cook over medium heat for about 30-40 minutes until the sausages are firm and cooked through.

    • Remove the sausages from the pot and allow them to cool slightly before slicing.

  6. Make the Dipping Sauce:

    • In a small bowl, combine the doenjang, gochujang, soy sauce, sesame oil, minced garlic, and sesame seeds. Add rice vinegar for a tangy kick if desired.

  7. Serve:

    • Slice the soondae into bite-sized pieces and serve warm with the dipping sauce on the side.

Optional Add-ins for the Filling:

  • Vegetarian Soondae: Replace the pork blood with tofu and skip the intestines for a lighter version of soondae.

  • Additional Fillings: Add chopped vegetables like carrots, green onions, or even ground pork or beef for more flavor.

Tips:

  • Cleaning the Intestines: It’s important to thoroughly clean the intestines to remove any odors. Soaking them in salted water and rinsing them multiple times will help with this.

  • Pork Blood: You can find fresh pork blood at some Korean or Asian grocery stores. It adds a traditional flavor and texture to the dish.

Serving Suggestions:

  • Soondae Bokkeum: You can stir-fry the soondae slices with vegetables and gochujang sauce for a spicy stir-fried dish.

  • Traditional Accompaniments: Serve soondae with steamed liver and lung for a traditional experience, or enjoy it alongside kimchi and other Korean banchan (side dishes).

 

This Soondae recipe offers a delicious and authentic take on Korean blood sausage, packed with chewy rice and glass noodles, making it a flavorful and hearty dish. Perfect as a snack or a main course, enjoy it with the dipping sauce for a true taste of Korean street food!