Sundae
An enticing artisan creation, freshly prepared with vibrant seasoning and served with complementary accompaniments.
Ingredients
- • 1.5m pork small intestines, cleaned and soaked
- • 150g glass noodles (dangmyeon)
- • 100g glutinous rice, soaked 2 hours
- • 200ml fresh pork blood
- • 150g pork shoulder or fat, finely diced
- • 6 cloves garlic and 1 tbsp ginger, minced
- • 2 spring onions, finely chopped
- • 1 tbsp soy sauce, 1 tsp salt, and 1/2 tsp black pepper
- • Coarse salt, for serving
Preparation Steps
Flush the intestines inside and out under running water, soak in salted water 1 hour, and tie one end of each length shut.
Boil the glass noodles until translucent, drain and cut short, then mix with the drained rice, pork blood, diced pork, garlic, ginger, spring onions, soy sauce, salt, and pepper.
Funnel the filling into the casings, packing loosely to two-thirds full since the noodles and rice expand, then tie the open ends closed.
Simmer in water or anchovy-kelp broth at a bare 85C, turning gently, for 40-50 minutes until firm; prick any air pockets with a needle.
Rest 15 minutes, then slice into coins.
Serve warm or pan-seared, dipped in coarse salt, often alongside bossam and tteokbokki broth.