Hearty and Refreshing Sundae-guk (Korean Blood Sausage Soup)

Easy and Quick Recipe for Delicious Sundae-guk at Home

Hearty and Refreshing Sundae-guk (Korean Blood Sausage Soup)

Hello everyone, this is Mika-chan Lovely Michelle! Do you often crave a hangover soup on weekend mornings after a night out? If you have beef bone broth, you can quickly and deliciously make this recipe. Today, I’ll show you how to make Sundae-guk! ^^

Recipe Info

  • Category : Soup / Broth
  • Ingredient Category : Processed foods
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : 2 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Anyone

Main Ingredients

  • Slow-cooked beef bone broth (or store-bought broth)
  • Fresh Korean blood sausage (Sundae)
  • Fresh chives
  • Ground perilla seeds (deulkkae garu)

Seasoning Paste (Dadaegi)

  • 2 Tbsp Soy Sauce
  • 2 Tbsp Gochugaru (Korean chili flakes)
  • 1 Tbsp Mirin (cooking wine)
  • 1 Tbsp Minced Garlic
  • Pinch of Ginger (optional)
  • Pinch of MSG (optional, for enhanced umami)

Cooking Instructions

Step 1

We start with a rich, slow-cooked beef bone broth, the foundation of our delicious Sundae-guk. If you have homemade broth, that’s wonderful! Otherwise, store-bought beef bone broth or gomtang broth works perfectly fine. Don’t forget to have your frozen Korean blood sausage ready!

Step 1

Step 2

Next, let’s prepare the seasoning paste, known as ‘dadaegi,’ which adds a wonderful depth of flavor. If you prefer a milder soup, you can skip this, but it truly elevates the taste! In a small bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of gochugaru (Korean chili flakes), 1 tablespoon of mirin, and 1 tablespoon of minced garlic. Mix well. For an extra boost of umami, a tiny pinch of MSG can be added, mimicking that authentic restaurant flavor.

Step 2

Step 3

Salted shrimp (saeu-jeot) and chopped chili peppers are common accompaniments to Sundae-guk. While you can season the soup directly with saeu-jeot, mixing it beforehand with chopped chili peppers creates a cleaner, spicier flavor profile. Combine 1 tablespoon of salted shrimp with 1-2 finely chopped Korean green chili peppers. You can adjust the amount of chili peppers to your spice preference.

Step 3

Step 4

Now, let’s cook our Sundae-guk! Pour the beef bone broth into a Korean earthenware pot (ttukbaegi) and bring it to a boil over high heat. Once the broth is bubbling vigorously, add your sliced Korean blood sausage. Cooking in a ttukbaegi helps maintain a consistent temperature, which is key to a flavorful soup!

Step 4

Step 5

Be careful not to overcook the blood sausage, as it can become mushy or fall apart. Once you add the sausage, let it simmer briskly for about 3-5 minutes. This short cooking time ensures the sausage stays tender and retains its texture. Once the soup returns to a rolling boil, reduce the heat.

Step 5

Step 6

Seasoning is crucial for the perfect Sundae-guk! Add salt to taste. It’s best to start with a small amount and add more as needed until you reach your desired flavor. Once seasoned, bring the soup back to a boil and then immediately turn off the heat. See how simple it is to make delicious Sundae-guk?

Step 6

Step 7

Finally, let’s garnish our masterpiece! Top the hot soup with a generous portion of fresh chives, a spoonful of the prepared seasoning paste (dadaegi), and a sprinkle of ground perilla seeds (deulkkae garu). If you don’t have perilla seeds, feel free to omit them, though they add a lovely nutty richness. Finish with a dash of black pepper to enhance the aroma. Serve with the salted shrimp and chili mixture on the side. Take a spoonful with the sausage and broth – oh, you know that incredible taste! It’s truly satisfying!

Step 7



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