Spicy and Refreshing Sundae Gukbap (Korean Blood Sausage Stew) Recipe
Master the Art of Delicious Sundae Gukbap at Home, Just Like the Experts!
Learn how to make a rich and savory Sundae Gukbap right in your own kitchen, using convenient store-bought sundae (Korean blood sausage) and pre-made beef bone broth. This recipe provides detailed, step-by-step instructions perfect for beginners, promising a hearty meal that rivals your favorite restaurant’s version. Ideal for a comforting lunch or a hangover cure!
Main Ingredients for Sundae Gukbap
- 350g Sundae (Korean blood sausage), sliced into bite-sized pieces
- 2 packs Seolleongtang (ox bone broth) or beef bone broth (approx. 1.8L)
- 1-2 Cheongyang peppers (or other hot peppers), thinly sliced (adjust to spice preference)
- 1/2 stalk Green onion, thinly sliced diagonally
- 1 handful King oyster mushrooms or similar (optional, can be omitted)
- 2 tbsp Perilla seed powder (for nutty flavor and aroma)
Cooking Instructions
Step 1
Prepare the sundae: Slice approximately 350g of sundae into bite-sized pieces, about 1.5cm thick. You can use any type of sundae you prefer, such as vegetable sundae or regular sundae.
Step 2
Prepare the aromatics and vegetables: Thinly slice 1-2 Cheongyang peppers for a spicy kick. Diagonally slice about half a green onion for a fresh aroma. Wash and prepare a handful of king oyster mushrooms (or your preferred mushroom), trimming off any tough parts. If you’re not a fan of mushrooms, feel free to leave them out.
Step 3
Create the flavor base: In a bowl, combine 1 tbsp of gochujang, 1 tbsp of gochugaru, 1-2 tbsp of minced garlic, and a pinch of black pepper. Mix these ingredients thoroughly to form a well-blended seasoning paste. Add 2 tbsp of garlic if you enjoy a strong garlic flavor.
Step 4
Start the broth: Pour 2 packs (about 1.8L) of store-bought beef bone broth (seolleongtang) into a large pot. Add the sliced green onions to the pot to begin infusing the broth.
Step 5
Add the mushrooms: Toss in the prepared mushrooms into the pot. Mushrooms add a subtle depth of flavor to the broth.
Step 6
Incorporate the seasoning: Once the broth reaches a rolling boil, add the prepared seasoning paste. Stir well with chopsticks or a whisk to ensure the paste dissolves completely and evenly disperses throughout the broth.
Step 7
Add the perilla seeds: Stir in 2 tablespoons of perilla seed powder. Be mindful not to add too much, as it can make the broth taste gritty; 2 tablespoons is generally the optimal amount for a rich, nutty flavor. Mix well.
Step 8
Cook the sundae and serve: Finally, add the sliced sundae to the boiling stew. Let it simmer for about 5 minutes, or until the sundae is cooked through and tender. Turn off the heat, ladle the hot sundae gukbap into bowls, and enjoy! Season with saeujeot (fermented shrimp sauce) or extra chili paste to your taste.
