Soondae Recipe

Soondae is Korea's classic street-food sausage: pork casings stuffed with glass noodles, sticky rice and vegetables, steamed until tender. Served sliced with salted chilli dip, it is a true taste of Korean markets.

Prep time

40 mins

Cook time

50 mins

Total time

90 mins

Servings

4 servings

Calories

520

Ingredients

• 500 g pork sausage casings, cleaned
• 100 g dangmyeon (glass noodles), soaked
• 150 g cooked sticky rice
• 150 g pork mince
• 1 carrot, finely diced
• 1 onion, finely diced
• 2 spring onions, chopped
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp salt
• 1/2 tsp black pepper
• Salt and gochujang, to serve

Instructions

1. Mix the soaked noodles, sticky rice, pork mince, carrot, onion, spring onions, soy sauce, sesame oil, salt and pepper into a soft filling.
2. Fill the casings loosely, leaving room for expansion, and tie off the ends.
3. Steam the sausages over medium heat for 40 minutes until firm and cooked through.
4. Cool slightly, slice into rounds and serve with salt and gochujang for dipping.
5. A bowl of hot soup or tteokbokki makes a classic accompaniment.
6. Plate Soondae nicely, garnish as you like, and serve fresh.

Pro tips

• Fill loosely or the casings may burst as the rice expands.
• Ask a butcher for cleaned casings to save preparation time.
• Steam gently; hard boiling can split the sausages.

Frequently asked questions