Sundae-gukbap (Blood Sausage Rice Soup)

How to make it

1. 1

   Simmer 2.2 lb of pork shoulder, 1 stalk of green onion, 1 onion, 7 whole garlic cloves, and 3 pieces of ginger in 8½ cups of water until everything is very tender (30 minutes on high, 20 minutes on medium, 10 minutes on low).

2. 2

   Separate the meat from the broth and slice the meat ready for serving.

3. 3

   Mix 5 Tbsp of gochugaru, 5 Tbsp of water, 5 Tbsp of guk-ganjang, and 2 Tbsp of minced garlic to make the seasoning sauce, and set it aside.

4. 4

   Slice 1 stalk of green onion, 3 cheongyang chili peppers, and 2 red chili peppers into thin rounds and set them aside.

5. 5

   Put the sliced pork, the sundae, the broth, 7.1 oz of mung bean sprouts, ½ Tbsp of the seasoning sauce per bowl, and 2 Tbsp of toasted perilla seed powder into an earthenware pot.

6. 6

   Add the vegetables alongside and bring it to a hard boil.

7. 7

   Season it with 1 Tbsp of saeujeot.

8. 8

   Add garlic chives and perilla leaves if you like.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.