Pyongyang Sundae

Name: Pyongyang Sundae
Yield: 2
Cuisine: North Korea
Ingredients: Metres pork intestine casing, cleaned (or substitute sausage casing) — 2 (6.5 ft); Glutinous rice, soaked and partially cooked — 370 g (13 oz); Pork blood — 300 ml (10 fl oz); Finely chopped cabbage — 70 g (2.5 oz); Bean sprouts, chopped — 35 g (1.25 oz); Spring onions, chopped — 2; Garlic, minced — 2 cloves; Sesame oil — 1 tsp; Salt and pepper — to taste

The Quirky Foodster Team

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Servings

Ingredients

Metres pork intestine casing, cleaned (or substitute sausage casing) — 2 (6.5 ft)
Glutinous rice, soaked and partially cooked — 370 g (13 oz)
Pork blood — 300 ml (10 fl oz)
Finely chopped cabbage — 70 g (2.5 oz)
Bean sprouts, chopped — 35 g (1.25 oz)
Spring onions, chopped — 2
Garlic, minced — 2 cloves
Sesame oil — 1 tsp
Salt and pepper — to taste

Method

Combine the partially cooked glutinous rice, pork blood, chopped cabbage, bean sprouts, spring onion, garlic, sesame oil, salt and pepper, mixing thoroughly.
Using a funnel, carefully stuff the mixture into the cleaned intestine casing, tying off sections with kitchen string, leaving a little room for the rice to expand.
Prick the sausage a few times with a needle to prevent bursting during cooking.
Bring a large pot of water to a gentle simmer.
Add the stuffed sausage and simmer for 40–45 minutes until fully cooked through.
Remove, let cool slightly, then slice into rounds for serving.

Introduction: A savoury blood sausage filled with glutinous rice, vegetables and seasonings, a hearty and distinctive North Korean specialty.

Cultural Background: Sundae holds a beloved place in Korean cuisine, and Pyongyang's version is noted for its generous size and rich, well-seasoned filling, often served as a satisfying main course rather than a smaller snack.

Tips: Don't overstuff the casing, as the rice will expand further during cooking and can cause the sausage to burst. Simmer gently rather than boiling hard, to keep the casing intact.

Variations: Serve sliced sundae with a dipping salt or a spicy sauce. Add a little glass noodles to the filling for extra texture, a common variation.

Storage: Refrigerate cooked sundae in an airtight container for up to 3 days.

Reheating: Reheat by steaming or pan-frying sliced portions for a few minutes until warmed through.

FAQs:

Q: What makes Pyongyang-style sundae distinctive?

A: It's known for being especially generous in size and rich in filling compared to other regional versions.

Q: Can sundae be made without pork blood?

A: Traditional sundae relies on blood for its characteristic flavour and colour, though some modern variations omit it for a milder version.