Spicy Korean Blood Sausage Soup (Sundae-guk)
Chewy Korean blood sausage simmered in rich beef bone broth with a spicy seasoning paste — a comforting soup ready in just 15 minutes, perfect as a hangover cure or quick meal.
Ingredients
Main
- Korean blood sausage (sundae)400 g
- Beef bone broth1 pack
Marinade
- Red pepper flakes (gochugaru)2 tbsp
- Minced garlic1 tbsp
- Shiitake mushroom powder1 tbsp
- Cheongyang chili1-2 peppers
- Black pepperA little
Garnish
- Perilla seed powderTo taste
- Chivesto taste
- Green onionTo taste
Directions
- 1
Prepare vacuum-packed Korean blood sausage (sundae) — it works great as a meal, a late-night snack, or a drinking companion.
- 2
Steam the sundae for about 10 minutes. Since it goes into the soup afterward, a light steam is enough.
- 3
Make the spicy paste: mix 5 tbsp of the beef bone broth with 2 tbsp gochugaru, 1 tbsp minced garlic, 1 tbsp shiitake mushroom powder, cheongyang chili, and black pepper.
- 4
Get the beef bone broth ready — that's really all you need for the soup base.
- 5
Bring the beef bone broth to a boil, add the sliced steamed sundae, then stir in the spicy paste you made.
- 6
Simmer for a bit longer, then add sliced chives and green onion.
- 7
Finish with a tablespoon of perilla seed powder.
- 8
Your spicy sundae-guk is ready. If the offal cuts feel too heavy, you can simmer it with mostly sundae for a milder bowl.
- 9
Dip each spoonful into the spicy paste to cut through the richness. It makes a great drinking snack or hangover soup.