Sundaeguk - Traditional Korean Blood Sausage Soup

Ingredients

• 500g (1.1 lb) sundae (Korean blood sausage) 500g (1.1 lb) sundae (Korean blood sausage)
• 1 onion, sliced 1 onion, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 small Korean radish, peeled and sliced 1 small Korean radish, peeled and sliced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 200g (7 oz) glass noodles 200g (7 oz) glass noodles
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon gochugaru (Korean red pepper flakes) 1 teaspoon gochugaru (Korean red pepper flakes)
• Salt and pepper to taste Salt and pepper to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Rinse the sundae under cold water to remove any excess blood. Slice the sundae into bite-sized pieces.
2. 2.
   In a large pot, sauté the sliced onion and minced garlic until fragrant.
3. 3.
   Add the sliced Korean radish to the pot and cook for a few minutes until slightly softened.
4. 4.
   Pour in the beef broth and water, and bring to a boil.
5. 5.
   Add the sliced sundae to the pot and simmer for 10 minutes.
6. 6.
   Meanwhile, cook the glass noodles according to the package instructions. Drain and set aside.
7. 7.
   Season the soup with soy sauce, gochugaru, salt, and pepper. Adjust the seasoning to your taste.
8. 8.
   Add the cooked glass noodles to the pot and simmer for an additional 5 minutes.
9. 9.
   Serve the Sundaeguk hot, garnished with chopped green onions.

Treat your ingredients with care...

• Sundae — Make sure to rinse the sundae thoroughly under cold water to remove any excess blood before slicing it.
• Korean radish — Peel the radish before slicing it to ensure a clean and crisp texture in the soup.
• Glass noodles — Cook the glass noodles separately and add them to the soup just before serving to prevent them from becoming too soft.

Tips & Tricks

• If you prefer a spicier soup, increase the amount of gochugaru according to your taste.
• Feel free to add other vegetables such as mushrooms or spinach to enhance the nutritional value of the soup.
• Serve the Sundaeguk with a side of steamed rice for a complete and satisfying meal.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• For a heartier version, you can add sliced beef or pork to the soup while simmering.

Serving advice

Sundaeguk is traditionally served as a main course. It can be enjoyed on its own or with a side of steamed rice. Serve the soup piping hot to fully appreciate its flavors and warmth.

Presentation advice

When serving Sundaeguk, ladle the soup into individual bowls and garnish with a sprinkle of chopped green onions. The vibrant green color adds a pop of freshness to the dish. Pair it with a bowl of steamed rice and enjoy the comforting flavors of this traditional Korean soup.