Soondae Korean Blood Sausage Recipe hannaone - cotton string

Method

• Rice Soak rice for about 30 minutes.
• Rinse with cold water until water runs clear.
• Rice CookerPlace rice in rice cooker with 1/4 cup less water than standard cooking instructions call for.
• Stove topPlace rice in cooking pot with 3 1/2 cups water.
• Bring to a boil and immediately reduce heat to low.
• Cover and simmer for about 45 minutes.
• Remove from heat, fluff with fork, and let cool.
• Intestine - Clean the intestine by running slightly warm water through one end and squeezing gently through to the other.
• Rinse in cold water, then soak in a light salt water solution (1 teaspoon salt/1 quart water) for about an hour.
• Cut into 1 foot sections or leave whole as desired.
• Tie one end of each section closed with cotton string.
• Stuffing - Noodle Soak in luke warm water until soft.
• Rough chop the noodle.
• Scallion Fine chop the scallion.
• Sesame seed Dry toast the sesame seeds in a pan over medium high heat until golden brown.
• Crush the following with a mortar and pestle.
• Sesame seeds Garlic Ginger Mix all stuffing ingredients together in a large mixing bowl.
• Stuff the intestine Using a funnel or sausage stuffing machine, loosely stuff each section.
• Gently squeeze stuffing through the entire length of the section.
• Dont pack the stuffing too tightly or the sausage may split open during cooking.
• Tie off open end(s) with cotton string.
• Cooking Place sausage into a pot and completely cover with a salt water solution (1 teaspoon salt/quart of water).
• Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes.
• Sausage is done when a toothpick or skewer is inserted and comes out clean.
• Sausage may be served now (slice on a diagonal about 1/8 to 1/4 inch thick), or frozen for later use in other dishes.
• Note: Before serving, cut off the string tied ends and discard.
• Serve warm with a small dish of mixed salt and pepper, and one of gochujang for dipping.
• May also be eaten Ssam style with large leaves (cabbage, loose leaf lettuce, perilla, etc) ssamjang and rice.