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1
Cook the Noodles and Rice
20 Mins
Boiling water, 100°C (212°F)
Boil the glutinous rice in plenty of water until just tender and drain. While the rice cooks, boil the glass noodles in a second pot for 6 minutes until soft, drain, rinse under cold water and snip into short lengths with kitchen scissors.
Snip the noodles short — long strands make the filling hard to stuff and slice.
Done when: The rice is tender but still holds its shape; the noodles are soft and slippery.
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2
Mix the Filling
10 Mins
Room temperature, about 20°C (68°F)
Strain the cold pork blood through a fine sieve into a large bowl. Add the cooked noodles and rice, green onion, garlic, ginger, soy sauce, sesame oil, salt and pepper. Stir gently with a spoon until everything is evenly mixed — do not whisk or beat.
Cold blood mixes smoothly; if it starts to thicken, set the bowl over ice for a minute.
Done when: The filling is uniform, dark and glossy, with noodles and rice spread evenly through it.
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3
Stuff the Casings
15 Mins
Room temperature, about 20°C (68°F)
Tie one end of a casing shut with kitchen string. Spoon or funnel the filling in loosely, filling only about three-quarters full, and push out any air pockets as you go. Tie the other end, leaving a little slack, and repeat with the rest of the filling.
A wide funnel or a piping bag with the tip cut off makes stuffing far easier than a spoon.
Done when: The sausages feel plump but soft, with room for the filling to swell.
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4
Steam Until Set
35 Mins
Steaming, 100°C (212°F); centre at least 74°C (165°F)
Set the sausages in a steamer basket over boiling water, prick each one two or three times with a fine needle so steam can escape, and steam for 30 to 35 minutes until firm. Check the centre of the thickest sausage with a thermometer — it must reach at least 74°C (165°F).
Pricking stops the casings bursting; a thermometer is the only sure way to know the blood is fully set.
Done when: The sausages are firm to the touch, evenly dark, and the centre is at least 74°C (165°F) with no liquid blood.
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5
Rest, Slice and Serve
5 Mins
Serving warm, about 60°C (140°F)
Rest the soondae for 5 minutes, then slice into rounds about 1 cm thick with a sharp, wet knife. Mix a pinch of salt with the gochugaru and rice vinegar for the dip, pile the slices on a warm plate with perilla leaves, and serve at once.
Wet the knife between cuts — it stops the slices sticking and tearing.
Done when: The slices hold their shape, the filling is set and steaming, and the dip is ready.
auto_awesome Finishing Touches & Plating
Slice the rested soondae into rounds about 1 cm thick, pile them on a warm plate with perilla leaves, and set the salt and gochugaru dip alongside. Eat while still warm, dipping each slice.
South Korea
1h 5m
