Soondae is Korean blood sausage made by mixing pork blood with cellophane noodles and glutinous rice.

Rice400 g2 cups
Cellophane noodles200 g7 oz
Blood400 ml13 oz fl
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Ginger, finely diced15 g1 Tbsp
Red peppers, ground3.0 g2 tsp
Garlic10 g3 cloves
Sesame oil15 ml1 Tbsp
Sesame seeds, toasted1.0 g1 tsp
Miso paste15 g1 Tbsp
Scallions4 stalks
  1. Cook rice.
  2. Soak noodles in warm water until soft. Drain and chop with knife.
  3. Finely chop the scallion.
  4. Mix rice, noodles and all ingredients with blood.
  5. Stuff loosely into 36 mm hog casings. Tie the ends together to make a ring.
  6. Cook in water at 80° C (176° F) for 35 minutes.
  7. Keep refrigerated.
You can toast fresh sesame seeds in a pan until golden brown.
Cellophane noodles also known as Chinese vermicelli, crystal noodles, or glass noodles are a type of transparent noodle made from starch and water.

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