Hearty and Refreshing Sundae-guk (Korean Blood Sausage Soup)
Easy and Quick Recipe for Delicious Sundae-guk at Home
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! ^^
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)
- 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 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 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 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 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 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 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!
