QiMeal
Sundae
Sundae · ready in 3 h 40 min · 4 servings · 609 kcal per serving · medium · 9 ingredients
A classic Korean market snack of steamed pork casing filled with pig blood, glass noodles, sticky rice, and perilla, served warm with salt for dipping.
- Prep
- 2 h 50 min
- Cook
- 50 min
- Total
- 3 h 40 min
- Serves
- 4
- kcal
- 609
- Difficulty
- medium
Ingredients · 4 servings
- 300 gPork intestine casing, cleaned
- 700 gPig blood, strained
- 400 gGlass noodle, soaked and chopped
- 450 gGlutinous rice, soaked and drained
- 30 gPerilla, chopped
- 14 gSalt
- 12 gGarlic, minced
- 2 gBlack pepper, ground
- 1 as neededWater, for soaking and steaming
Equipment
stovetop steamer, large bowl, funnel, kitchen twine, knife, pot, steamer basket, tongs, thermometer, tray, colander, sink
Instructions
- Mise en place
Gather measured ingredients, a large bowl, funnel, kitchen twine, knife, pot, steamer basket, tongs, thermometer, and tray before starting. · 5 min
What to look for: All tools and measured ingredients are within reach.
- Soak staples
Soak glutinous rice in cool water for 2 hours, then drain; soak glass noodles for 20 minutes, drain well, and chop into short lengths. · 2 h 20 min
What to look for: Rice grains look plump and noodles are flexible.
- Clean casing
Rinse pork intestine casing inside and outside under cool running water, then check for tears and keep it wet for easy stuffing. · 15 min
What to look for: Casing looks clean, glossy, and unbroken.
- Mix filling
Combine pig blood, drained rice, chopped glass noodles, perilla, garlic, salt, and black pepper until the mixture looks evenly speckled. · 8 min
What to look for: Blood coats the rice and noodles evenly.
- Fill casing
Tie 1 end of the casing, spoon in the loose filling through a funnel, leave space for swelling, and tie the other end securely. · 18 min
What to look for: Casing is filled but still slightly soft.
- Steam sausage
Steam the filled casing gently over simmering water until firm, turning once if needed and keeping the water below a hard boil. · 50 min
When it is done: Center reaches 74°C / 165°F and filling feels set when pressed.
- Rest and slice
Rest the sundae on a tray for 10 minutes, then slice into thick rounds with a sharp knife so the filling stays intact. · 12 min
What to look for: Slices hold their shape with a moist center.
- Serve with salt
Serve warm slices with a small dish of salt for dipping, keeping the texture tender and the blood noodle filling moist. · 2 min
What to look for: Warm slices are arranged with dipping salt alongside.
Nutrition (per serving)
| kcal | 609 |
|---|---|
| Protein | 37 g |
| Carbohydrates | 87 g |
| of which sugars | 1 g |
| Fat | 13 g |
| of which saturated | 4 g |
| Fibre | 2 g |
| Sodium | 1550 mg |
Nutri-ScoreB
Allergens
None of the 14 major allergens, per our data.
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Warm covered over gentle steam until hot throughout and the center reaches 74°C / 165°F.
