Sundae-guk (순댓국 (Sundae-guk))
Overview
Sundae-guk is a Korean soup of sundae, the steamed blood sausage stuffed with glass noodles, rice and vegetables, served in a milky pork bone broth. The bones and head meat are simmered for hours until the broth turns white and rich, then slices of sundae and pieces of pork offal such as liver, lung and intestine are heated in it. Each diner seasons the bowl at the table with saeujeot, the salted fermented shrimp, dadaegi, a spicy chilli paste, ground perilla seeds and plenty of chopped spring onion. It is eaten with rice, kimchi and raw chillies.
History
Sundae-guk is a popular dish of traditional markets and cheap restaurants all over South Korea, and it is one of the best-known haejang-guk, soups eaten to cure a hangover. Blood sausage has been made in Korea for centuries, and regional versions of the soup exist from Byeongcheon to Busan. Late-night sundae-guk restaurants are a familiar sight, serving students, office workers and night-shift workers.
Main ingredients
Blood sausage, pork bones, pork offal, perilla seeds, salted shrimp, spring onion. The soup is built on milky pork bone broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Pork soups · Fish and seafood soups · Tripe and offal soups · More soups from South Korea
Recipe
Method
- 11 h
Soak the bones in cold water for 1 hour, blanch and rinse.
- 22 h 30 min
Simmer the bones with the onion, leek and garlic in 4 l water for 2 hours 30 minutes, until milky.
- 340 min
Add the head meat or offal for the last 40 minutes, then slice it.
- 45 min
Heat the sundae and sliced meat in the strained broth for 5 minutes.
- 5
Serve with perilla seeds, salted shrimp, chilli paste and spring onion.
- ✓
Serve. About 3h 15m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
