Spicy and Hearty Sundae Naejang-guk (Sausage and Intestine Soup): A Quick 20-Minute Homemade Recipe
Spicy and Hearty Sundae Naejang-guk (Sausage and Intestine Soup): A Quick 20-Minute Homemade Recipe
20-Minute Complete Recipe: Rich and Spicy Sundae Naejang-guk Made at Home
Craving a warm, comforting soup? Make this simple and delicious Sundae Naejang-guk at home. It’s perfect for a chilly day and features a rich broth brimming with tender intestines and flavorful sundae (Korean blood sausage).
Broth, Sausage, and Intestines- 1.5 liters store-bought beef bone broth (Sagol Yuksu)
- 400 grams sundae (Korean blood sausage, your preferred type)
- 300 grams assorted pork intestines (e.g., heart, liver, tripe)
Spicy Seasoning Paste (Dadaegi)- 3 Tbsp gochugaru (Korean red pepper flakes)
- 1 Tbsp salted shrimp (saeujeot), including the brine
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp water
- 4 Cheongyang chili peppers (finely chopped)
- 3 Tbsp gochugaru (Korean red pepper flakes)
- 1 Tbsp salted shrimp (saeujeot), including the brine
- 1 Tbsp minced garlic
- 1 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp water
- 4 Cheongyang chili peppers (finely chopped)
Cooking Instructions
Step 1
Begin by pouring 1.5 liters of store-bought beef bone broth (Sagol Yuksu) into a pot and bring it to a rolling boil over high heat. Once boiling, add 1 tablespoon of salted shrimp (saeujeot), including its brine. Then, add the prepared pork intestines first to ensure they cook thoroughly. Simmer until the intestines are tender.
Step 2
While the broth is simmering, prepare the spicy seasoning paste (dadaegi) that will give the soup its rich flavor. In a small bowl, combine 3 tablespoons of gochugaru, 1 tablespoon of salted shrimp with its brine, 1 tablespoon of minced garlic, 1 tablespoon of soup soy sauce, and 2 tablespoons of water. Mix everything well. Finally, stir in 4 finely chopped Cheongyang chili peppers for a spicy kick. You can also add chopped green onions at this stage if you like.
Step 3
After simmering the intestines for about 3-5 minutes until they are partially cooked, add the prepared spicy seasoning paste (dadaegi) and the chopped Cheongyang chili peppers to the pot. Stir well to combine the ingredients and allow the flavors to meld. This step deepens the soup’s flavor and color. If you have green onions, you can add them now too.
Step 4
Finally, add the 400 grams of sundae (Korean blood sausage), cut into bite-sized pieces, to the simmering soup. Cook for just about 3 minutes. Avoid overcooking the sundae, as it can become mushy. Once the sundae is heated through, turn off the heat. Your delicious Sundae Naejang-guk is ready! For an extra rich and nutty flavor, stir in a tablespoon of perilla seed powder (deulkkae garu) if you have it. Enjoy this piping hot soup!
