Korean Sundae Stuffed Blood Sausage

If you’ve ever wandered through a bustling Korean night market or stepped into a cozy boonsik (snack food) shop, you’ve likely encountered sundae. Pronounced “soon-dae,” this isn’t the ice cream treat topped with a cherry. Korean sundae is a savory, deeply satisfying type of blood sausage that holds a beloved place in the country’s culinary heart. Far more intricate than a standard link, it’s a harmonious blend of chewy noodles, fragrant vegetables, rice, and, of course, pork blood, all encased within a natural casing. What emerges from the steamer is a complex mosaic of textures and earthy, comforting flavor.

While you can buy frozen sundae, there is something profoundly rewarding about crafting it from scratch. It allows you to control the quality of the ingredients, particularly the blood and the aromatic blend of seasonings. This recipe walks you through making a classic Korean blood sausage filled with cellophane noodles, vegetables, and rice—a perfect introduction for home cooks interested in nose-to-tail culinary traditions.

Why This Recipe Works

Making sundae at home is an act of love, but it’s also a surprisingly manageable kitchen project that yields incredible results. Here’s why this particular version is worth your weekend cooking time:

First and foremost is the distinctive texture. Unlike Western blood sausages which are often purely meat-and-blood, sundae uses sweet rice (glutinous rice) and dangmyeon (glass noodles). These additions create a unique chewiness, or taeng-geul in Korean, which beautifully contrasts with the soft richness of the pork blood and fat.

The balanced flavor profile is also key. We use a lot of aromatics—leeks, garlic, ginger, perilla leaves—to counteract any potential metallic tang from the blood. The result is savory, faintly nutty from the perilla, and profoundly umami-forward.

Moreover, this recipe is a template. Once you grasp the filling and stuffing technique, you can easily adapt the vegetables, rice ratio, or even include different proteins to suit your taste. It’s also an authentic cultural experience in your own kitchen. There’s a genuine connection to tradition that comes from preparing such a foundational Korean dish. It’s ideal for a project with friends or family and, once steamed, slices into a stunning appetizer that’s almost guaranteed to spark conversation at your next gathering.

Ingredients You’ll Need

To make high-quality Korean sundae, you will need a combination of fresh aromatics, specialty Korean pantry items, and quality pork products. While it looks like a long list, everything serves a crucial purpose.

• Pork Blood: 1.5 liters (approx. 6 cups). This is the base. Seek out fresh or frozen blood from a reliable butcher or a well-stocked East Asian market.
• Glutinous Sweet Rice (Mochigome): 1 cup (uncooked). Note: Must be sweet rice; regular short-grain rice will not provide the necessary sticky bind.
• Dangmyeon (Korean Glass Noodles): 300g (approx. 10 oz). These provide the classic chewy structure.
• Pork Shoulder: 300g (approx. 10 oz), very finely chopped or ground.
• Pork Back Fat: 200g (approx. 7 oz), chilled and very finely chopped. Note: Fat is crucial for preventing a dry, crumbly texture.
• Korean Leeks (or Scallions): 1.5 cups, very finely chopped.
• Garlic: 10 cloves, minced.
• Perilla Leaves (Kkaennip): 1 bunch (approx. 15-20 leaves), finely minced.
• Korean Chili Flakes (Gochugaru): 3 tablespoons. Adjust for heat preference.
• Deul-kkae-ga-ru (Perilla Seed Powder): 2 tablespoons (optional, but highly recommended for earthy nuttiness).
• Salt: 2 tablespoons.
• Black Pepper: 1 tablespoon, freshly ground.
• Ginger Powder (or grated fresh ginger): 1 tablespoon.
• Sugar: 1 tablespoon.
• Sesame Oil: 2 tablespoons.
• Natural Pork Casings: 1 bundle. These typically come salt-packed and need preparation (see instructions).
• Kitchen Twine: For tying the sausage.

How to Make [Korean Sundae Stuffed Blood Sausage]

Crafting sundae is a multi-step process. Precision in preparation and steaming ensures success. Set aside about three to four hours for this project, and don’t rush the steps.

Step 1: Prepare the Components

1. Soak the Sweet Rice: Rinse the sweet rice thoroughly until the water runs mostly clear. Soak the rice in ample cold water for at least 2 hours (or up to overnight). Drain well.
2. Cook and Cool the Rice: Mix the drained rice with 1 cup of water and a pinch of salt. Cook it (in a rice cooker or stovetop) until it’s just cooked through—you want the grains defined, not mushy. Spread the cooked rice onto a large plate or tray to cool completely.
3. Prepare the Dangmyeon: In a separate pot, cook the glass noodles in boiling water for 6-7 minutes, until they are almost cooked but still have a firm bite (al dente). They will finish cooking in the sausage. Drain and rinse under cold water. Chop the noodles into 1-inch lengths.
4. Process the Pork and Fat: If you didn’t buy ground meat, finely mince the pork shoulder. Crucially, ensure the pork fat is very cold (almost frozen is great), then chop it into a fine, uniform mince. Note: Larger chunks of fat won’t render properly and will create pockets of oil.
5. Prep the Aromatics: Finely mince the leeks, garlic, and perilla leaves. Tip: Keeping the vegetable mince fine ensures an even distribution throughout the filling.
6. Handle the Casing: Take about 3-4 strands of natural pork casings. Gently rinse the salt off the outside, then place them in a bowl of warm water with a splash of vinegar for 30 minutes. This softens the casing and removes any strong smell. Before using, carefully run lukewarm water through each casing link to check for holes and rinse the inside.

Step 2: Mix the Filling and Stuff

1. Combine the Dry/Semi-Dry: In your largest mixing bowl, combine the completely cooled sweet rice, chopped dangmyeon, minced pork shoulder, minced pork fat, leeks, garlic, perilla leaves, and gochugaru.
2. Seasoning Slurry: In a smaller bowl, whisk together the pork blood, perilla seed powder (if using), salt, pepper, ginger, sugar, and sesame oil. This ensures the seasonings dissolve and are evenly dispersed.
3. The Big Mix: Pour the seasoned blood mixture over the other filling ingredients. Using your hands (wear gloves, as the blood stains), mix everything together until it is a homogenous, dark, and thick slurry. Important: Work quickly and efficiently; you don’t want the blood to coagulate or the fat to melt.
4. Setup for Stuffing: Tie off one end of a casing strand securely with kitchen twine. Fit the open end over the nozzle of your sausage stuffer or, if doing it manually, a large piping bag with a wide tip or a clean plastic funnel.
5. Stuff the Sausage: Slowly and gently extrude or push the filling into the casing. As the casing fills, use one hand to guide the sausage, lightly squeezing to prevent air pockets. Note: Do not stuff the casing too tightly! The sweet rice and noodles will expand during steaming, and an overstuffed casing will burst. Leave some “slack” or squishiness in the link.
6. Tie and Portion: When a casing strand is filled (leaving 4-5 inches of empty casing at the end), tie off the open end with twine. Tie off the sausage into individual links or long, coil-able sections. Note: Ensure the casing is tied securely at both ends to prevent leakage during cooking. Repeat until all the filling is used.

Step 3: Steam to Perfection

1. Setup for Steaming: Prepare a large steamer. Fill the base with 2-3 inches of water and bring it to a simmer over medium-low heat. Tip: Add a few perilla leaves or garlic cloves to the steaming water to subtly aroma the sausage.
2. The Pricking (Crucial!): Before placing the sundae into the steamer basket, take a small, sharp needle or skewer and carefully prick the casing of each link in 4-5 places. This lets steam escape, preventing the casing from bursting.
3. Load the Steamer: Gently arrange the sundae coils or links in the steamer basket, trying to avoid over-stacking so the steam can circulate. Tip: You may need to steam in batches to avoid overcrowding.
4. Steam: Reduce the heat to low, cover the steamer tightly, and steam for 35-40 minutes. You want a gentle simmer, not a vigorous boil, which could cause bursting. Do not lift the lid during this time.
5. Cool and Firm: Carefully remove the steamed sundae from the steamer. It will feel firm to the touch. Place the links on a tray and allow them to cool completely. Tip: Sundae needs to cool and firm up properly to slice cleanly without crumbling.
6. Slice and Serve: Once completely cool, brush the outside of the casing with a touch of sesame oil for a beautiful sheen. Slice the sundae into 1/2-inch thick coins. It is best enjoyed slightly warm or at room temperature.

Smart Tips for Better Results

• Mind the Temperature: Work with the pork and fat while it’s chilled. Fat that melts into the mixture before cooking will produce a greasy, unappetizing texture rather than the rich mouthfeel we want.
• Texture Control: Ensure the dangmyeon is cooled before mixing. Adding warm noodles or rice to the mixture can slightly “cook” the blood, leading to uneven binding.
• The Squeeze Test: When stuffing, you should be able to pinch the casing easily. If it feels tight, remove some filling. Leaving 15-20% slack allows for the rice and noodles to swell without pressure.
• Trust the Needle: Don’t skip pricking the casing. Those small steam vents are the only reason your beautiful links won’t explode. A needle is better than a skewer, as it makes smaller, cleaner holes.
• Gentle Heat: Steaming over too high heat is a very common mistake. Be patient with a gentle simmer.

Common Problems and How to Avoid Them

Variations You Can Try

The standard recipe is a great starting point, but you can always customize. For a meatier variation, increase the ground pork by 100g and decrease the sweet rice slightly, or add finely chopped pork heart.

A very popular adaptation is Kimchi Sundae, where you include finely minced, well-squeezed aged kimchi (about 1 cup) in the filling. To accommodate this, reduce the gochugaru and leeks slightly. Another classic is adding finely chopped blanched bean sprouts (soybean or mung bean, about 1 cup, well-drained) for an additional layer of texture.

For a slight flavor twist, experiment with a tablespoon of finely chopped fresh green chilies (like serranos) or replace the leeks with chives.

What to Serve With It

• Dipping Salts: The quintessential sundae accompaniment. Provide a small dish of salt mixed with a pinch of gochugaru (Korean chili flakes) or a blend of coarse sea salt and cracked black pepper. This simple dip elevates the earthy tones.
• Kimchi: Of course. A strong, aged napa cabbage kimchi (baechu-kimchi) or a crunchy radish kimchi (kkaennip-kimchi) provides the bright, acidic crunch needed to cut through the sausage’s richness.
• Korean Chili Peppers: Serve some mild Korean green chilies (kkaennip-kkaennip) alongside to eat fresh, or offer a small dish of chogochujang (spicy, sweet, and tangy gochujang-based sauce).
• In Other Dishes: Sundae is excellent on its own, but its textures shine when added to robust dishes. Try it in Sundae-guk (a comforting, rich pork bone soup with sliced sundae) or Sundae-bokkeum (a spicy, satisfying stir-fry with perilla seeds, vegetables, and chewy dangmyeon).
• To Drink: Pair with a cold Korean lager or, for a more traditional experience, a rustic rice wine like Makgeolli.

How to Store Leftovers and Reheat

If you have leftover sliced or whole sundae, store it in an airtight container in the refrigerator for up to 3 days.

To reheat sliced coins while maintaining their texture, the best method is steaming for just 5-7 minutes. Overheating in the microwave can make the casing tough and the filling rubbery.

Alternatively, you can pan-fry the cold slices in a tiny amount of sesame oil over medium heat. This creates a slightly crispy exterior, which is quite delicious. Tip: Do not overheat or fry too long, as the filling can begin to fall out.

Whole unsliced sundae can be carefully wrapped and frozen for up to 1 month. To reheat, thaw completely in the fridge, then steam for 10-15 minutes until heated through.

Approximate Nutrition Per Serving

This recipe makes about 12 links, with each link yielding 6-8 slices. A single serving is approximately one link (or 7-8 slices). The values below are estimates for informational purposes.

• Calories: 320
• Protein: 20g
• Carbs: 28g
• Fat: 14g
• Fiber: 2g

Final Thoughts

Making your own Korean sundae stuffed blood sausage is a deeply rewarding culinary adventure that allows you to experience a true taste of Korean food culture. While it requires time and patience, the result—a perfect blend of earthy blood, chewy noodles, and rich pork—is incomparable. This version is built on balanced flavor and precision, ensuring you can confidently achieve that classic, comforting night market texture right at home. The process is genuinely satisfying and, more importantly, the sausage you create is well worth saving, sharing, and cooking again. Don’t be intimidated by the ingredients; instead, enjoy the craftsmanship. Gather your ingredients, clear your schedule for an afternoon, and enjoy the taste of authenticity.