Korean cooking forum topics:
Korean blood sausage is one of my favorite foods. I live in San Diego and the best one I can get is a 2 hour drive. Is it possible to make it at home? If so can you show me how?
I really love your cooking, you remind me of my mother and her cooking. Thank you for all the hard work you put into all of your recipes.
I to have researching how to make soon dae.
I have seen a few web sites that show this being made but they all had fresh blood. All that I can find is frozen I don’t know if that can be used. I eveny saw one clip on You Tube where they were making it in Japan.
But I have to admit as much as I want to know how I am sure if I would make it. Making sausage is a lot of work.
Cecilia Hae-jin lee has a reallygood soondae recipe in her book Eating Korean but it uses dried pig blood and intestines so you have to go to a butcher or specialty meat store.
I will have to get this book. I have her new book.
Here ya go guys
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