She Strengthens

Uncovering the Rich Flavors of Korea’s Royal Cuisine

In the mountainous regions of Goguryeo, a precursor to modern-day Korea, a savory sausage dish was born. This beloved recipe has been passed down through generations, becoming a staple in Korean royal courts during the Joseon period.

A Ssam-Style Royal Court Dish

This traditional dish, known as Sundae, is a testament to Korea’s rich culinary heritage. Its unique flavor profile and texture have captivated palates for centuries. Today, Sundae remains a popular Korean sausage, enjoyed nationwide.

The Art of Preparation

To create this mouthwatering dish, you’ll need:

• 3 feet of beef or pork small intestine or sausage casing
• 2 cups of sweet rice
• 1/2 cup of sweet potato starch vermicelli
• 3 garlic cloves
• 1-inch knob of fresh ginger
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 tablespoon of Korean toasted sesame oil
• 1 teaspoon of sesame seeds
• 5 scallions
• 2 cups of beef or pork blood

Step-by-Step Instructions

Rice Preparation

Soak the rice for 30 minutes, then rinse with cold water until clear. Cook the rice using a rice cooker or stovetop, following the standard instructions.

Intestine Preparation

Clean the intestine by running warm water through it, then soak it in a light salt water solution for an hour. Cut into 1-foot sections, tie one end closed with cotton string, and set aside.

Stuffing Preparation

Soak the noodles in lukewarm water until soft, then rough chop them. Fine chop the scallions and dry toast the sesame seeds until golden brown. Crush the sesame seeds, garlic, and ginger using a mortar and pestle. Mix all the stuffing ingredients together in a large bowl.

Stuffing the Intestine

Using a funnel or sausage stuffing machine, loosely stuff each intestine section. Gently squeeze the stuffing through the entire length, avoiding tight packing to prevent splitting during cooking. Tie off the open ends with cotton string.

Cooking the Sausage

Place the sausage in a pot, covering it completely with a salt water solution. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes. The sausage is done when a toothpick or skewer inserted comes out clean.

Serving Suggestions

Slice the sausage diagonally, about 1/8 to 1/4 inch thick, and serve warm. Offer a small dish of mixed salt and pepper, as well as gochujang for dipping. For a traditional Ssam-style experience, wrap the sausage in large leaves (cabbage, loose leaf lettuce, perilla, etc.) with ssamjang and rice. Enjoy!