1 yard small beef intestine
2 cup rice, cooked but still firm
2 garlic cloves, crushed
1 slice fresh ginger, 1, crushed
1 tsp salt
1/2 tsp pepper, black or white
1 tbsp korean sesame oil
1 tsp sesame seeds, crushed
5 scallions, chopped
2 cup beef or pork blood
A Recipe for
Soonday (Korean Stuffed Sausage)
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
This Recipe for Soonday (Korean Stuffed Sausage) is one of thousands in the Recipes-to-go Asian Cookbook.
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
If you enjoy this Soonday (Korean Stuffed Sausage) Recipe - you should enjoy the recipe collections you can find on the websites below:
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The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
This is a recipe for Soonday (Korean Stuffed Sausage) from the recipe cookbook of Recipes-to-go (Asian)
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Correct Behavior Food for thought is no substitute for the real thing. |
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What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
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| Fernando Pessoa |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
In a number of cultures cooks stuff the small intestine of the cow,
sheep or pig and boil, bake or roast it. In Tunisia, this is known as
"merguez", in Eastern Europe as "kishke", in Indonesia, it is the
spectacular "usus" in coconut milk. The "soonday" of Korea is
entirely different.
It originated in the cold climate of mountainous North Korea where the
intestines of the wild mountain pigs were used. Now it's prepared all
over the country and brought in large buckets to the public markets
of Pusan, Kyongu, Seoul, Taegu and elsewhere. This sausage stuffing
is made of rice, seasonings and beef or pork blood (or substitute 8
ounces canned tomato puree).
1. Clean the intestine as received from your butcher once again.
Rinse well in cold water, then soak in lightly salted water for 1
hour; this makes the intestine firm and easier to handle. Tie up one
end firmly with cotton string.
2. Prepare the stuffing. Mix the cooked rice, garlic, ginger, salt,
pepper, sesame oil, sesame seeds, scallions and either blook or
tomato puree. Loosely stuff the intestine either by machine or by a
funnel ~- forcing the stuffing along the entire length. Do not fill
too tightly since the intestine may split in cooking when the rice
expands. Tie the open end firmly.
The intestine may also be stuffed as individual sausages in which
case it is cut into the desired lengths, tied, filled and tied again.
3. Place the soonday in a large pan, curling it around like a snail.
Cover it with lightly salted water and bring to a boil. Then turn to
low and cook uncovered for 3/4 hour. At the end of this time, insert
a skewer in the soonday to test for doneness. As when testing a cake,
if the skewer is dry and the soonday is firm to pressure, it is done.
Cut diagonally into 1/4-inch thick slices and serve warm or at room
temperature (warm is better). Serve on festive occasions especially
after the harvest of rice, cabbage (or whatever is being grown) with
your favorite Korean dip.
Serves 6 to 8.
Source: "The Korean Kitchen" by Copeland Marks
Serves: 6
Soonday (Korean Stuffed Sausage) Recipe brought to you by Recipes To-Go