Hearty Sundae-gukbap (Korean Blood Sausage Stew)
Simple Homemade Sundae-gukbap Recipe
When you’re deep in thought about what to make for dinner and nothing strikes your fancy, suddenly, a craving for Sundae-gukbap (Korean blood sausage stew) might hit! I recently met up with a friend and, after much deliberation, chose to have Dwaeji-gukbap (pork stew) instead of Sundae-gukbap. Even though the pork stew was delicious, the thought of Sundae-gukbap lingered in my mind. ‘If the pork stew was that good, Sundae-gukbap must be amazing too!’ I resolved to order it next time. However, I couldn’t wait and decided to make it at home right away. Did you know you can easily make restaurant-quality Sundae-gukbap at home using a readily available beef bone broth base? Let me share the recipe for Sundae-gukbap and reveal the secret ingredient – the beef bone broth!
Main Ingredients- Sundae (Korean blood sausage) 200g
- Rich beef bone broth 6 cups (approx. 1.2L)
- Fresh perilla leaves (깻잎) 4 sheets
- Crisp bean sprouts 2 handfuls (approx. 100g)
- Aromatic green onion 1/3 stalk
- Nutty perilla powder (들깨가루) 3 Tbsp
Sundae-gukbap Seasoning Paste- Beef bone broth (for seasoning) 5 Tbsp
- Red chili flakes (gochugaru) 3 Tbsp
- Minced garlic 1 Tbsp
- Minced ginger 1/2 Tbsp
- Salted fermented shrimp (saeu-jeot) 1/2 Tbsp (finely chopped)
- Salt a pinch
- Black pepper a pinch
- Beef bone broth (for seasoning) 5 Tbsp
- Red chili flakes (gochugaru) 3 Tbsp
- Minced garlic 1 Tbsp
- Minced ginger 1/2 Tbsp
- Salted fermented shrimp (saeu-jeot) 1/2 Tbsp (finely chopped)
- Salt a pinch
- Black pepper a pinch
Cooking Instructions
Step 1
Start by thoroughly washing the bean sprouts under running cold water. Swish them around multiple times to remove any unpleasant smell and ensure freshness – this is a crucial step for a clean taste.
Step 2
Thinly slice the green onion on an angle, about 0.3cm thick. Wash the perilla leaves, pat them dry, then roll them up and thinly slice them into strips, also about 0.3cm wide. This slicing method helps infuse the broth with their fragrant aroma.
Step 3
Cut the sundae into bite-sized pieces, about 2cm thick. Make sure not to cut them too small, as they might break apart while cooking in the stew.
Step 4
While you prepare the ingredients, bring the 6 cups of rich beef bone broth to a boil in a pot over high heat. Once it reaches a rolling boil, reduce the heat to medium.
Step 5
When the beef bone broth is boiling vigorously, carefully add the prepared sundae. Gently separate the pieces so they don’t clump together.
Step 6
Once the sundae is more than halfway cooked in the broth, add the washed bean sprouts. Adding bean sprouts will add a refreshing crispness and a clean flavor to the stew.
Step 7
When the bean sprouts are tender yet still slightly crisp, add the sliced green onions and let the stew simmer for another moment. The green onions will add their sweet, fresh flavor, completing the deliciousness of the Sundae-gukbap.
Step 8
Ladle the finished Sundae-gukbap into a nice serving bowl or a warm earthenware pot (ttukbaegi). Garnish with the thinly sliced perilla leaves, and sprinkle generously with nutty perilla powder. Finally, serve with the prepared seasoning paste on the side, allowing everyone to adjust the spice and saltiness to their preference. Enjoy your homemade, deeply flavorful Sundae-gukbap!
