Korean · Dinner
Blood Sausage Stew
Sundaeguk-style stew built on pork blood sausage simmered in a gochugaru and doenjang broth with radish, napa cabbage, bean sprouts, and tofu. Vegetables soften over medium heat while the sausage warms through, finished with scallion and sesame oil, served hot over rice.
$7
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
478Calories
28.6gProtein
27.9gFat
24.3gCarbs
5.9gSugar
4.8gFiber
2180mgSodium
165mgChol
9.4gSat Fat
780mgPotassium
135mgCalcium
6.8mgIron
4.2mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
low-carb
spice-route
hidden-gems
Instructions
1
Prep
Slice the pork blood sausage into 1/2-inch rounds and the radish thin; chop the napa cabbage and cube the tofu; mince the garlic and ginger; slice the scallion.
2
Sauté
Warm the sesame oil in a medium saucepan over medium heat; sauté the garlic and ginger for 30 seconds until fragrant, stirring gently.
3
Bloom
Stir in the gochugaru and doenjang; cook over medium heat for 1 minute, stirring constantly, until darkened slightly.
4
Simmer
Pour in the beef stock and water; add the radish and napa cabbage; simmer uncovered over medium heat for 12 minutes until the radish softens.
5
Simmer
Add the sliced blood sausage, bean sprouts, and tofu; simmer gently over medium-low heat for 8 minutes until heated through and the broth turns deep rust red.
6
Finish
Taste and stir in salt as needed, then scatter the scallion over the top.
7
Plate
Ladle the stew into a deep bowl with the sausage and vegetables distributed evenly; serve hot alongside steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork blood sausage
- 1 1/2 cup360ml beef stock
- 1 1/2 cup360ml water
- 5 oz140g radish
- 5 oz140g napa cabbage
- 1 oz28g bean sprouts
- 3 oz86g soft tofu
- 2 tbsp2 tbsp gochugaru
- 2 tbsp2 tbsp doenjang
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp ginger-fresh
- salt, to taste
