Crispy and Chewy Sundae Twigim (Deep-Fried Blood Sausage)
A simple bar snack and everyday treat made by deep-frying leftover chewy blood sausage in oil until golden and crisp.
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 →
This dish features chewy blood sausage sliced and fried in plenty of oil until golden and crisp. Slicing it with a wider surface area of exposed glass noodles makes it fry up as crunchy as a cracker. It is easy to prepare, making it perfect as a beer snack or when you need a quick bite.
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Chewy blood sausage (chal-sundae)
- Cooking oil
- Salt, gochugaru (Korean chili flakes), and ground black pepper
- Use 1 bag of chewy blood sausage (chal-sundae).
Steps
Prepare the ingredients
Here is 1 bag of chewy blood sausage (chal-sundae).
Slice the blood sausage
Cut it into bite-sized pieces. When the glass noodles inside fry up, they turn crunchy like crackers.
Slicing with a wider surface area of the filling maximizes that crispiness.
Fry the blood sausage
Add plenty of oil and fry the blood sausage on both sides until golden brown. Keep space between the pieces so they do not stick together as the casing melts.
After a while they turn pale, but you need to fry them until golden brown for them to taste good.
If you sliced the blood sausage thickly, add 2 to 3 tbsp of water halfway through frying and cover with a lid to cook it all the way through...
Then take the lid off and fry it crisp like gyoza dumplings, making it crispy outside and moist inside.
Finish
The sundae twigim is ready.
As it drains and cools, it becomes crunchy like a cracker.
The pieces where the filling burst and fried taste even better.
Following Sung Si-kyung's tip, I mixed salt with gochugaru and ground black pepper for a clean dipping salt, and it really is perfect as a beer snack.
Ppunwife's tips
- Slicing with a wider surface area of the filling maximizes that crispiness.
- Keep space between the pieces so they do not stick together as the casing melts.
- If you sliced the blood sausage thickly, add 2 to 3 tbsp of water halfway through frying, cover with a lid to cook through, and then take the lid off and fry crisp like gyoza dumplings to get a crispy outside and moist inside.
FAQ
Is there a slicing technique to make the blood sausage crispier?
When the glass noodles on the cut surface touch the oil, they fry up crunchy like crackers, so it helps to slice them so the filling's surface area is wide.
How do you cook the blood sausage through if it is sliced thickly?
Add 2 to 3 tbsp of water halfway through frying, cover with a lid to steam, then remove the lid and fry while letting the moisture evaporate until crispy.
How do you keep the blood sausage from sticking when adding it to the pan?
As it heats up, the casing can melt and stick together, so leave plenty of space between the pieces when cooking.
How do you prepare the dipping seasoning for sundae twigim?
Mix salt evenly with gochugaru (Korean chili flakes) and ground black pepper to enjoy it with a clean, savory taste.
