Sundae Guk (Sundae Soup)
Recipes with Sundae
A milky pork bone broth soup with steamed sundae links, sliced pork, and offal. The broth runs opaque and rich from hours of simmering bones. Salt, fermented shrimp paste, and gochugaru go in at the table, not the kitchen.
Prep Time
20 min
Cook Time
3 hours
Servings
4
Difficulty
Medium
Ingredients
- 1kg pork neck bones or spine bones
- 300g steamed sundae links, sliced
- 200g pork shoulder, thinly sliced
- 100g pork liver, thinly sliced (optional)
- 4 green onions, sliced
- 1 medium onion, halved
- 5 garlic cloves
- 1 tablespoon doenjang (fermented soybean paste)
- Salt to taste
- Saeujeot (fermented shrimp paste) for serving
- Gochugaru (Korean chili flakes) for serving
- Cooked rice for serving
Steps
Place the pork bones in a large pot and cover with cold water. Bring to a boil for 5 minutes, then drain and rinse the bones under cold water. This removes the initial impurities.
Return the blanched bones to the pot with 2.5 litres of fresh cold water, the halved onion, garlic cloves, and doenjang. Bring to a boil, then reduce to a vigorous simmer.
Simmer for 2.5 to 3 hours, skimming any foam from the surface periodically. The broth should turn milky white and opaque. Add more water if the level drops below the bones.
Strain the broth, discarding the bones and aromatics. Return the clear broth to the pot over medium heat.
Add the sliced pork shoulder to the broth. Cook for 5 minutes until cooked through. Add the liver in the last 2 minutes if using.
Divide the steamed sundae slices among four deep bowls. Ladle the hot broth and meat over the sundae. Top with green onions.
Serve with saeujeot, gochugaru, and salt on the side. Each diner seasons their own bowl. Eat with steamed rice.
Tips
Doenjang in the broth adds depth without making the soup taste like miso. Use only a tablespoon or it will overpower. The saeujeot served alongside is the real seasoning agent; add it gradually and taste as you go.