Delicious and Authentic Soondae Bokkeum Recipe

Soondae is, in fact, blood sausage! Many culinary traditions feature their unique adaptations of blood sausage. For instance, in Spain, it goes by Morcilla, while in English cuisine, it's recognized as Black Pudding. Korea also boasts its own exceptional variation of blood sausage.

History of Soondae


 500 grams Of Soondae  1 Onion   ½ Carrot  ¼ Head Of The Green Cabbage  5 to 6 Perilla Leaves

For Spicy Gochujang Marinade

2 tbsp Of Gochugaru 1 tbsp Of Gochujang 1 tbsp Honey 2 tbsp Soy Sauce ½ tbsp Sugar 1 tbsp Garlic 1 tbsp Sesame Oil 1 tbsp Sesame Seeds 1 tbsp Maesil Black Pepper

STEP - 1

Get a medium-sized pot, pour water into it, and heat it until it starts boiling. Don't remove the Soondae from its plastic wrap. Keep it as is and put it directly into the boiling water.

STEP - 2

Boil the Soondae for approximately 5 to 7 minutes, and then switch off the heat. Allow it to sit for an additional 5 minutes so it can fully soak in the water and steam.

STEP - 3

Carefully remove Soondae from warm water, let cool, and unwrap. Slice Soondae into bites with a knife.

STEP - 4

Start by washing all the vegetables. Then, julienne the carrot and onion. Afterwards, roughly chop the cabbage.

STEP - 5

Combine all the ingredients: gochujang, gochugaru, soy sauce, maesil, sugar, sesame oil, sesame seeds, and black pepper. Thoroughly mix everything to create your sauce.

STEP - 6

Grab a frying pan and set it over medium to high heat. Once it's sufficiently hot, add the sesame oil.

STEP - 7

Heat a frying pan over medium-high heat. Add sesame oil. Stir-fry onions, cabbage, and carrots until soft (5-7 minutes). Add cooked Soondae and prepared sauce.

STEP - 8

Reduce heat, stir-fry to coat with sauce. After 4-5 mins, turn off heat. Add perilla leaves and powder, stir one last time.

STEP - 9

Top the soondae bokkeum with the remaining perilla leaves for garnish. Serve right away.