Traditional Korean Soondae Blood Sausage

Ingredients

• 5 feet Small pig intestines
• 200 grams Dangmyeon (Sweet potato starch noodles)
• 2 cups Fresh pork blood
• 0.5 cup Sweet rice (Glutinous rice), soaked
• 1 cup Napa cabbage leaves, blanched and minced
• 0.5 cup Scallions, finely chopped
• 2 tablespoons Minced garlic
• 1 teaspoon Minced ginger
• 2 tablespoons Toasted perilla seeds, ground
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Sesame oil

Instructions

1. 1

   Thoroughly clean the pig intestines by scrubbing them with coarse salt and flour, rinsing multiple times until the water runs clear and the odor is neutralized.

2. 2

   Boil the sweet potato starch noodles for 5 minutes until al dente, drain, and chop into small 1-inch pieces.

3. 3

   In a large mixing bowl, combine the chopped noodles, soaked sweet rice, minced cabbage, scallions, garlic, ginger, perilla seeds, salt, pepper, and sesame oil.

4. 4

   Slowly pour the fresh pork blood into the mixture, stirring gently until all ingredients are evenly coated and the mixture is dark red.

5. 5

   Using a funnel, carefully stuff the mixture into the cleaned intestines, leaving some room for expansion as the rice and noodles will swell during cooking.

6. 6

   Tie off the ends of the intestines with kitchen twine to create individual links or one long coil.

7. 7

   Place the sausages in a steamer basket over boiling water and steam on medium-low heat for 35 to 40 minutes.

8. 8

   Prick the sausages occasionally with a toothpick during steaming to release air pressure and prevent bursting.

9. 9

   Let the soondae cool slightly before slicing into bite-sized rounds and serving with salt and pepper dip.