Rich & Deep Sa-GVOL Sundae Guk (Korean Blood Sausage Soup)
A Delectable Sa-GVOL Sundae Guk Recipe Enhanced with Chives and Perilla Powder (+ How to Make Spicy Sae-Ujeot Paste)
We’ve made a hearty and satisfying Sundae Guk using a rich sa-gvol (beef bone broth) base. The warm, comforting broth is incredibly delicious. This recipe elevates the classic Sundae Guk with fresh chives and fragrant perilla powder, creating a deeply flavorful experience. Perfect for a chilly day or as a restorative meal.
Main Ingredients
- 500g Refrigerated Sundae (Korean blood sausage) (can substitute with regular sundae or fresh sundae if preferred)
- 14 ladles (approx. 2.5-3L) Sa-gvol broth (store-bought or homemade)
- 4 handfuls Fresh Chives (don’t be shy with the amount!)
- 4 Tbsp Perilla Seed Powder (essential for that nutty aroma!)
- 4 pinches Coarse Sea Salt or Kosher Salt (for seasoning)
Seasoning & Aromatics
- 2 Korean Cheongyang Peppers (add more if you like it spicier)
- 1 large Leek (white and green parts)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sae-Ujeot (fermented salted shrimp)
- 2 Tbsp Soy Sauce (brewing soy sauce)
- 1 Tbsp Minced Garlic
- 2 Korean Cheongyang Peppers (add more if you like it spicier)
- 1 large Leek (white and green parts)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sae-Ujeot (fermented salted shrimp)
- 2 Tbsp Soy Sauce (brewing soy sauce)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, let’s prepare the ‘Sae-Ujeot Paste’ which adds a delightful kick to the Sundae Guk. In a small bowl, combine 3 Tbsp of Gochugaru, 1 Tbsp of finely minced Sae-Ujeot, 2 Tbsp of Soy Sauce, and 1 Tbsp of minced garlic. Mix these ingredients thoroughly with a spoon until well combined. Mincing the Sae-Ujeot beforehand helps it blend better into the paste. Let this paste sit for a moment to allow the flavors to meld.
Step 2
Rinse the 500g of refrigerated Sundae under cold running water. Cut the Sundae into large, bite-sized pieces. Avoid cutting them too small, as they might break apart during cooking. Generous pieces will hold their shape better.
Step 3
Finely chop the 2 Cheongyang peppers. Remove the stems and slice them thinly. If you prefer less heat, you can remove the seeds, but they contribute significantly to the spice.
Step 4
Slice the leek diagonally. Separate the white and green parts. The white parts will add a subtle sweetness and freshness to the broth, while the green parts can be used as a garnish.
Step 5
Wash and trim the fresh chives. Cut them into approximately 4-5 cm lengths. Using a generous amount of chives will enhance the soup’s aroma and visual appeal. Set them aside as they will be added near the end.
Step 6
Now, let’s cook the broth. Pour 14 ladles (about 2.5-3L) of sa-gvol broth into a large pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer. Simmering the broth adequately is key to developing its deep, clear flavor.
Step 7
Once the broth is simmering, add the cut sundae and the chopped Cheongyang peppers. Cook for about 10-15 minutes, or until the sundae becomes tender and soft. Be careful not to overcook the sundae, as it might burst. Taste the broth and add a tiny pinch of salt if needed. Remember, the Sae-Ujeot paste will also add saltiness.
Step 8
When the sundae is cooked through, add the white parts of the sliced leeks to the pot. Simmer for another 2-3 minutes, allowing the leeks to infuse the broth with their fresh flavor. Reserve the green parts of the leek for garnishing.
Step 9
It’s time to serve! Ladle the hot Sundae Guk into individual bowls. Generously top with a handful of the freshly chopped chives. Sprinkle 1 Tbsp of perilla seed powder over the top for that nutty richness. Finally, add 1-2 Tbsp of the prepared Sae-Ujeot paste, according to your preference. Add extra salt if needed.
Step 10
And there you have it – a bowl of perfectly cooked Sundae Guk, boasting a rich sa-gvol broth, tender sundae, fragrant chives, and nutty perilla powder! This spicy and refreshing soup is a delight to savor, especially with a bowl of rice. It’s perfect for a hangover cure or a hearty, comforting meal!
