Sundae (Korean Blood Sausage)

Name: Sundae (Korean Blood Sausage)
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 10 g gember; 100 g glazen noedels; 30 g knoflook; 200 g kool; 100 g kortkorrelige rijst; 5 g paprika; 20 g Perillazaden; 20 g sesamolie; 40 g sojasaus; 50 g ui; 300 g varkensbloed; 500 g varkensdarm; 150 g varkenslever; 150 g varkensmaag; 100 g varkensvet; 50 g zoete aardappelzetmeel; 45 g zout

🔥 585 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
10 g gember
100 g glazen noedels
30 g knoflook
200 g kool
100 g kortkorrelige rijst
5 g paprika
20 g Perillazaden
20 g sesamolie
40 g sojasaus
50 g ui
300 g varkensbloed
500 g varkensdarm
150 g varkenslever
150 g varkensmaag
100 g varkensvet
50 g zoete aardappelzetmeel
45 g zout

Hazırlanışı

Thoroughly clean the Pork large intestine by rinsing it inside and out under cold running water. Rub the Pork large intestine vigorously with 30g of Salt to remove any impurities and slime. Rinse again thoroughly until the water runs clear and no salt remains. Repeat this process 2-3 times.

Soak the Glass noodles in warm water for 30 minutes until softened, then drain and chop them into 2-3 cm pieces.

Finely chop the Cabbage, Green onions, Garlic, and Ginger.

Sundae (Korean Blood Sausage)

Malzemeler

Hazırlanışı

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