sundae is probably the most underrated korean street food. everyone knows about tteokbokki and korean fried chicken, but mention blood sausage and people get nervous.
here’s the thing — it’s not as weird as it sounds. the filling is mostly glass noodles (dangmyeon), vegetables, and rice. the blood just binds everything together and adds a subtle earthiness. if you’ve ever had european black pudding or boudin noir, it’s a similar concept.
the traditional way to eat it:
– sliced into rounds
– dipped in salt mixed with black pepper
– sometimes with a side of liver and lung (the full pojangmacha experience)
my simplified home version (no intestine cleaning required):
– use natural sausage casings from amazon
– filling: soaked glass noodles, firm tofu (instead of blood), bean sprouts, green onions, garlic
– season with sesame oil, soy sauce, salt, pepper
– stuff loosely (they expand when steaming)
– steam for 40-50 minutes
the tofu substitution works surprisingly well if you’re not ready for the real thing. still get that savory, chewy texture.
pro tip: the dipping salt is essential. plain salt + black pepper, maybe 3:1 ratio. some people add a tiny bit of sugar.
has anyone here tried making sundae at home? or found a good korean market that sells it fresh?
submitted by /u/Diligent-Boot-7579
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