Sundae Guk Recipe

Sundae guk is the hearty soup of Seoul's market stalls, a milky pork broth ladled over rice with slices of sundae, Korea's blood sausage. It is warming, deeply savoury and best eaten with a spoonful of kimchi on the side. This is comfort food at its most honest.

Prep time

20 mins

Cook time

1 hour 30 mins

Total time

1 hour 50 mins

Servings

4 servings

Calories

520

Ingredients

• 400 g Korean sundae (blood sausage), sliced
• 500 g pork neck bones
• 1 onion, halved
• 4 garlic cloves
• 1 piece ginger, 5 cm
• 2 tablespoons doenjang (soybean paste)
• 1 tablespoon gochujang
• 2 spring onions, sliced
• 1 tablespoon perilla powder, optional
• Salt and pepper
• 2 bowls steamed rice
• Kimchi, to serve

Instructions

1. Blanch the pork bones in boiling water for 10 minutes, then rinse.
2. Simmer the bones with onion, garlic and ginger in 2 litres of water for 1 hour 15 minutes.
3. Strain the broth, skim the fat and stir in the doenjang and gochujang.
4. Add the sliced sundae and simmer gently for 10 minutes.
5. Season with salt and pepper, and stir in the perilla powder if using.
6. Ladle over rice in bowls, scatter with spring onions and serve with kimchi.

Pro tips

• Blanching the bones first keeps the broth clean and milky white.
• Slice the sundae thickly so it holds together in the soup.
• Season at the end, since the pastes already add salt.
• Serve with plenty of kimchi for contrast.

Frequently asked questions