Sundae Gukbap Recipe — Hearty Korean Blood Sausage Soup Rice
A step-by-step recipe for making sundae gukbap at home with store-bought sundae.
Table of Contents
This recipe uses store-bought Korean sundae (available at Korean grocery stores or frozen online), making it quick and accessible for home cooks.
Ingredients
| Ingredient | Amount | Note |
|---|---|---|
| Korean sundae | 300g (10 oz) | Pre-cooked, sliced |
| Pork bone broth | 4 cups | Canned or from base |
| Garlic | 3 cloves | Minced |
| Doenjang (soybean paste) | 1 tbsp | For depth |
| Perilla seed powder (deulkkae-garu) | 2 tbsp | Essential |
| Scallions | 3 stalks | Chopped |
| Gochugaru | 1 tsp | |
| Sesame oil | 1 tsp | |
| Steamed rice | 2 bowls |
Instructions
- Prepare broth — In a pot, combine pork bone broth, garlic, and doenjang. Bring to a boil, then reduce to a simmer
- Add sundae — Gently add the sliced sundae and simmer for 5 minutes. Don’t boil vigorously or the sundae may burst
- Season — Add gochugaru and perilla seed powder, stir gently
- Assemble — Place rice in bowls, ladle soup and sundae over the top
- Finish — Drizzle sesame oil, top with scallions
Pro Tips
- Handle sundae gently — It’s delicate and can break apart if stirred too vigorously
- Perilla powder is non-negotiable — It transforms the dish from good to authentic
- Add offal if you have it — Sliced pork liver and tripe make it even more traditional
- Serve with kkakdugi — The crunchy radish kimchi is the perfect textural contrast