Soondae is a popular traditional Korean dish made from pig's intestines stuffed with pig's blood, glutinous rice, and various seasonings. This savory sausage is commonly enjoyed as street food or in soups. Its rich flavor and chewy texture make it a favorite among food enthusiasts. This article will guide you through making soondae at home, including the necessary ingredients, preparation steps, tips, variations, and calorie information.
Ingredients
- Pig's Intestines: 500 grams, cleaned and soaked in saltwater for a few hours.
- Pig's Blood: 250 ml.
- Glutinous Rice: 1 cup, cooked.
- Glass Noodles: 1 cup, soaked in warm water until soft, then cut short.
- Green Onions: 2 stalks, thinly sliced.
- Garlic: 3 cloves, finely chopped.
- Salt: to taste.
- Black Pepper: to taste.
- Sesame Oil: 2 tablespoons.
- Gochugaru (Korean Red Chili Powder): 1 tablespoon (optional for a spicy kick).
Preparation and Instructions
Prepare the Pig's Intestines:
- Rinse the pig's intestines thoroughly under running water.
- Soak in saltwater for several hours to remove any unpleasant odors.
- Rinse again with clean water.
Make the Filling:
- In a large bowl, combine the cooked glutinous rice, chopped glass noodles, green onions, garlic, salt, black pepper, sesame oil, and gochugaru if using.
- Add the pig's blood to the mixture and stir until well combined.
Stuff the Intestines:
- Using a funnel or a sausage stuffer, fill the intestines with the mixture. Do not overfill to prevent the intestines from bursting during cooking.
- Tie both ends of the stuffed intestines with string or thread.
Cook the Soondae:
- Bring a large pot of water to a boil. Once boiling, add the soondae.
- Cook over medium heat for 30-40 minutes or until the soondae is firm and cooked through.
- Remove from the pot and let cool slightly before slicing.
Serve:
- Slice the soondae into 1-2 cm thick pieces.
- Serve with a dipping sauce of salt and pepper, gochujang (Korean red chili paste), or soy sauce to taste.
Tips
- Ensure the intestines are thoroughly cleaned to avoid any unpleasant odors.
- Do not overfill the intestines to prevent bursting during cooking.
- Add gochugaru if you prefer a spicy flavor in your soondae.
Variations
- Vegetarian Soondae: Substitute the pig's blood with a mixture of vegetables and tofu. Use synthetic casings or vegetables like cabbage leaves instead of pig's intestines.
- Seafood Soondae: Add small pieces of shrimp or squid to the filling for a seafood twist.
- Soondae Soup: Add sliced soondae to a beef or pork broth to make a hearty soondae soup.
Calories
The calorie content of soondae can vary depending on the ingredients and portion size. Generally, one serving of soondae (100 grams) contains approximately 150-200 calories.
Conclusion
Soondae is a unique and delicious traditional Korean dish. With the right ingredients and steps, you can make soondae at home. Experiment with variations and enjoy soondae according to your preference. Happy cooking!
