Homemade Sundae

Homemade Sundae

Recipes with Sundae

Making sundae from scratch at home: cleaning the casing, seasoning the filling, and steaming until the links hold their shape. The process takes time and is tactile work, but the ingredients are simple and the result is fresher than anything from a pre-made pack.

Prep Time

45 min

Cook Time

30 min

Servings

4

Difficulty

Hard

Ingredients

  • 1 meter natural pork small intestine casing, cleaned
  • 100g dangmyeon (glass noodles), cooked and cooled
  • 150ml fresh pork blood
  • 100g cooked glutinous rice, cooled
  • 3 green onions, finely sliced
  • 3 garlic cloves, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Kitchen twine for tying
  • Salt and gochugaru for serving

Steps

1

If you bought the casing salted, rinse it thoroughly under cold running water, inside and out. Run water through the casing by stretching the open end over a tap. Soak for 20 minutes in fresh cold water, then rinse again. The casing should smell clean.

2

Cut the cooked glass noodles into 3cm lengths. Combine them with the glutinous rice, pork blood, green onion, garlic, sesame oil, soy sauce, salt, and pepper. Mix with your hands until the blood coats everything evenly. The filling should be moist but not runny.

3

Tie one end of the casing tightly with kitchen twine. Fit a funnel or the wide end of a cut plastic bottle into the open end. Feed the filling through the funnel in small scoops, pushing gently with your fingers. Do not pack too tight — leave 15% space for expansion during steaming.

4

When the casing is filled, tie off the open end. Divide into individual links by twisting and tying with twine every 12 to 15cm.

5

Place the links in a steamer basket over vigorously boiling water. Steam for 25 to 30 minutes. The casing will tighten and the filling will set firm. Pierce one link with a thin skewer after 25 minutes — the juices should run clear.

6

Remove from the steamer and let rest for 5 minutes before slicing. Serve immediately with a small dish of salt mixed with gochugaru.

Tips

Fresh pork blood is available at Korean or Asian butchers. Do not use dried blood powder as a substitute; the texture will be wrong. If the casing tears during filling, tie off that section and start a new link. Sundae does not keep overnight — make it, steam it, and eat it the same day.