Rich and Creamy Sundaeguk with Nagasaki Jjamppong Broth Base
#Sundaeguk #SausageInnards #HomemadeSundaeguk #NagasakiJjamppongHack #ChivesSauce #SpicySundaeguk
Introducing a recipe for making a rich, creamy Sundaeguk (Korean blood sausage stew) at home with ease, utilizing a concentrated Nagasaki Jjamppong broth base. This hearty stew is packed with generous portions of sundae (Korean blood sausage) and a variety of innards. A special spicy chive sauce is prepared separately, allowing you to customize the heat and seasoning to your preference. Any leftover sundae and innards can be deliciously enjoyed with this chive sauce as a side.
Sundaeguk Ingredients
- 700g Korean blood sausage (Sunda)
- 400g Assorted innards (e.g., tripe, liver, lungs, intestines)
- 1 Ladle (approx. 100ml) Concentrated Nagasaki Jjamppong broth base
- Perilla seed powder, to taste
- Spicy Chive Sauce (separate recipe)
Spicy Chive Sauce Ingredients
- 100g Chives
- 3 Tbsp Gochugaru (Korean chili flakes, approx. 30g)
- 1 Tbsp Fish sauce (approx. 15ml)
- 3 Tbsp Salted shrimp (Saeujeot, approx. 45g)
- 3 Tbsp Mirin (rice wine) (approx. 45ml)
- 2 Tbsp Plum extract (Maesil-cheong) (approx. 30ml)
- 2 Tbsp Minced garlic (approx. 30g)
- 100g Chives
- 3 Tbsp Gochugaru (Korean chili flakes, approx. 30g)
- 1 Tbsp Fish sauce (approx. 15ml)
- 3 Tbsp Salted shrimp (Saeujeot, approx. 45g)
- 3 Tbsp Mirin (rice wine) (approx. 45ml)
- 2 Tbsp Plum extract (Maesil-cheong) (approx. 30ml)
- 2 Tbsp Minced garlic (approx. 30g)
Cooking Instructions
Step 1
Wash the chives thoroughly under running water and drain them completely. Excess moisture can dilute the sauce. Cut them into bite-sized pieces, about 1 cm long.
Step 2
If using whole salted shrimp, finely chop them or strain them to get the liquid. Alternatively, you can mince them finely in a blender or mortar. This will help the sauce mix more smoothly.
Step 3
Place the minced garlic and gochugaru (Korean chili flakes) into a bowl.
Step 4
Add the prepared chives to the bowl.
Step 5
Pour in the salted shrimp (liquid or minced), fish sauce, mirin, and plum extract. Mix everything well, ensuring the seasonings are evenly distributed throughout the ingredients. Toss to coat.
Step 6
Once all ingredients are well combined, your flavorful and spicy ‘Spicy Chive Sauce’ for Sundaeguk is ready. You can use it immediately, or store it in an airtight container in the refrigerator for a few days.
Step 7
Now, let’s make the Sundaeguk broth. In a pot, add the concentrated Nagasaki Jjamppong broth base (1 ladle). Based on the saltiness of the broth base, add about 1 Tbsp of minced garlic and some sliced green onions. (The remaining minced garlic is used in the chive sauce).
Step 8
The broth base alone might be too concentrated, so add about 700ml to 1L of water, depending on your preference, and bring it to a rolling boil over high heat. Adjust the water amount based on the concentration of the broth base.
Step 9
Once the broth is boiling, stir in about 2 tablespoons of the prepared Spicy Chive Sauce and mix well. Taste and adjust seasoning by adding more chive sauce if needed. The chive sauce will add spiciness and savory depth. Reduce the heat to low and simmer for about 5 more minutes to allow the flavors to meld.
Step 10
To prevent the sundae from bursting and the innards from falling apart, avoid adding them directly to boiling water. Instead, gently warm them using a steamer or a double boiler for about 10-15 minutes. This method keeps the sundae intact and tender, and the innards firm.
Step 11
Once warmed, slice the sundae and assorted innards into bite-sized pieces and arrange them attractively in a ttukbaegi (earthenware pot) or a serving bowl. You can mix them, or serve only sundae or only innards according to your preference.
Step 12
Pour the steaming hot Sundaeguk broth generously over the sundae and innards in the ttukbaegi. Since the sundae and innards are already warm, the stew will be ready to eat immediately.
Step 13
Finally, for an extra touch, add another spoonful or two of the Spicy Chive Sauce and a sprinkle of perilla seed powder for a nutty aroma. Your rich and creamy Assorted Sundaeguk (or Mixed Sundaeguk) is now complete! Enjoy your delicious meal.
