Soondae Korean Rice Sausage


 

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The original recipe which contained blood originated in the cold climate of mountainous North Korea . Now it’s prepared all over the country and brought in large buckets to the public markets of Pusan, Kyongu, Seoul, Taegu and elsewhere. This sausage stuffing is made of rice, seasonings, chicken liver and tomato puree.
 
Ingredients: 
1    Yard small beef intestine (natural sausage casing)
2 c  Rice, partially cooked or a mixture of rice and glass noodles
2    Garlic cloves, crushed
1 sl Fresh ginger, 1", crushed
1 ts Salt
1/2 ts Pepper; black or white
1 tb Sesame oil
1 ts Sesame seeds, crushed
5    Scallions(Spring onions), chopped
4 oz Tomato Puree
4 oz Chicken liver, liquidised
 
Directions:
Clean the intestine as received from your butcher.
Rinse well in cold water, then soak in lightly salted water for 1 hour; this makes the intestine firm and easier to handle. Tie up one end firmly with cotton string.
 
Prepare the stuffing.
Mix the cooked rice or mixture of rice and glass noodles, garlic, ginger, salt, pepper, sesame oil, sesame seeds, scallions, chicken liver and tomato puree. Loosely stuff the intestine either by machine or by a funnel — forcing the stuffing along the entire length of the intestine. Do not fill too tightly since the intestine may split in cooking when the rice expands. Tie the open end firmly.
 
The intestine may also be stuffed as individual sausages in which case it is cut into the desired lengths, tied, filled and tied again.
 
Place the soondae in a large pan, coiling it around like a rope. Cover it with lightly salted water and bring to a boil. Then turn to low and cook uncovered for 3/4 hour. At the end of this time, insert a skewer in the soonday to test for doneness. As when testing a cake, if the skewer is dry and the soondae is firm to pressure, it is done.
 
Cut diagonally into 1/4-inch thick slices and serve warm or at room temperature (warm is better) with Kimchi or Korean pickles:

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One Response to Soondae Korean Rice Sausage

  1. Pingback: 2010 in review | Nungkys Man

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