Sundae Gukbap (Blood Sausage Soup with Rice) in Pork Bone Broth
A hearty soup dish made by simmering sundae and offal in a rich broth brewed from pork backbone.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Sundae and offal are simmered conveniently in an earthenware pot using milky, pre-boiled pork backbone broth. Served with boiled thin wheat noodles (somyeon) and customized with perilla seed powder, minced chili pepper, and green onion to your liking, it makes a generous meal. Piping hot and nourishing, it is perfect not only as a meal but also as a hangover cure.
- Servings
- 1 serving
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Sundae (blood sausage) and offal1 serving
- Boiled thin wheat noodles (somyeon)1 serving
- Perilla seed powder1 tbsp
- Garlic1 tsp
- Minced green onion1 tbsp
- Minced chili pepper1 tsp
- Ground black peppera little
- Gochugaru (Korean chili flakes)
- Fine salt
- It is great to make the pork backbone broth ahead of time, store it in the freezer, and take it out whenever you need it.
Steps
This is broth brewed by buying pork backbones a few days ago and simmering them for a long time.
After making gamjatang, I eat it occasionally in the morning instead of soup.
For 5000 won worth of pork backbones, the whole family has been nourishing their bodies for 2 weeks.
It is really great to make broth, store it in the freezer, and take it out whenever you need it.
Go directly to making gomguk: http://blog.naver.com/ppunwife/140040297265
Put one serving into an earthenware pot and set it over the heat to warm up.
For the seasonings to put into the sundae soup, finely chop the large green onion (daepa), and prepare minced chili pepper, garlic, and perilla seed powder.
Boil the somyeon and set it aside... Gochugaru or ground black pepper is also good.
For the salt, I mixed in ground black pepper.
Once the broth is hot, add the sundae and offal, then top with the vegetables and seasonings.
You can unravel the somyeon into the soup right before eating.
Ppunwife's tips
- It is really great to make the broth, freeze it, and take it out whenever you need it.
FAQ
What kind of broth is used for the soup?
A base broth made by boiling pork backbones for a long time until milky is used.
When is it best to add the somyeon to the soup?
You can unravel the pre-boiled somyeon into the hot soup right before eating.
What should I do if making pork backbone broth from scratch is too troublesome? AI-generated
You can conveniently achieve a similar broth flavor at home by using store-bought beef bone broth (sagol broth) or gomtang broth.
