Hearty and Flavorful Sundae Guk (Korean Blood Sausage Stew) at Home
Hearty and Flavorful Sundae Guk (Korean Blood Sausage Stew) at Home
#SundaeGuk #KoreanFood #PorkOffalStew #HomemadeSundae #SimpleSundaeGuk #BeefBoneBroth #PerillaSeedSundae
Craving a rich and satisfying Sundae Guk but want to make it at home? This recipe simplifies the process by using store-bought beef bone broth powder, ensuring a deep, savory flavor without the long simmering time. We’ll guide you through assembling fresh ingredients like Korean blood sausage (sundae) and mixed pork offal in a hot pot, then pouring in the simmering broth for a quick and delicious stew. Enhance your bowl with a sprinkle of perilla seed powder or a dollop of spicy red pepper paste (dadaegi) for a personalized touch. Enjoy a cleaner, more intense flavor and generous portions compared to many restaurant versions. This homemade Sundae Naejang Guk (Sausage and Offal Stew) is sure to impress! (For detailed steaming instructions for sundae and offal, please refer to: https://blog.naver.com/koreastencil/222918590429)
Main Ingredients- 1 Tbsp beef bone broth powder (e.g., SaGOL Gomtang powder)
- 100g Sundae (Korean blood sausage, pre-cooked)
- 150g Mixed pork offal (pre-cooked and cleaned)
- Pinch of black pepper
- 4 stalks Buchu (Korean chives)
- 1 tsp Perilla seed powder
- Dadaegi (Spicy red pepper paste, optional to taste)
Cooking Instructions
Step 1
First, in a hot pot or a regular pot, add water and dissolve 1 tablespoon of the beef bone broth powder. This step creates a rich and flavorful broth for your Sundae Guk quickly, eliminating the need for a separate stock. Once the broth reaches a rolling boil, add a pinch of black pepper. The broth powder usually contains seasoning, so additional salt is typically not needed.
Step 2
Prepare your ingredients: slice the pre-cooked Sundae into bite-sized pieces and have the mixed pork offal ready. If using pre-cooked offal, simply chop it into manageable pieces. Arrange the sliced Sundae and offal attractively in an individual hot pot (ttukbaegi) or a serving bowl. Pour the simmering beef bone broth over the ingredients until the bowl is nearly full, then bring it back to a boil.
Step 3
Once the stew is bubbling vigorously, add the clean, freshly cut Korean chives (buchu) on top. The chives add a fresh aroma and a hint of green, complementing the rich flavors of the stew.
Step 4
Here’s a look at the delicious Sundae Naejang Guk simmering in the ttukbaegi. The steaming hot broth promises a comforting and satisfying meal.
Step 5
Finally, generously sprinkle 1 teaspoon of perilla seed powder over the stew. The nutty and rich flavor of the perilla seeds adds another layer of complexity and depth to the broth.
Step 6
The base flavor from the beef bone broth powder is usually well-balanced. However, for those who enjoy a spicier kick, add your prepared dadaegi (spicy red pepper paste) to taste. Stirring it in will create a more piquant broth. For an extra level of heat, you can finely chop and add some fresh green chili peppers. Enjoy your homemade Sundae Naejang Guk, which rivals the taste of restaurant versions!
