Side Pannel
Soonday (Korean Stuffed Sausage)
Soonday (Korean Stuffed Sausage)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Korean
Ingredients List
- 1 Yard small beef intestine
- 2 c Rice, cooked but still firm
- 2 Garlic cloves; crushed
- 1 sl Fresh ginger, 1", crushed
- 1 ts Salt
- 1/2 ts Pepper; black or white
- 1 tb Korean sesame oil
- 1 ts Sesame seeds; crushed
- 5 Scallions; chopped
- 2 c Beef or pork blood
Directions
"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.
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.
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