You can buy soon dae on most street food stalls, you can also buy it from soon dae specialises street food trucks. There is usually one in Shea dae Suncheon.
Soondae korean style. This dish may have been a popular Royal Court Dish during the Joseon period.
Black puddingIrish pudding and soon dae are very similar.
Recipe for Irish black pudding.
1lt (1¾ pints) Blood (Pig, Lamb or Goose)
340g (12oz) Shredded Suet (fat)
300ml (½ pint) Milk
50g (2oz) Oatmeal
3 Medium Onions, chopped
1 tbsp Salt
½ tsp Mixed Herbs
½ tsp Cayenne Pepper
Pinch Nutmeg
Pre-heat oven to 160°C: 300°F: Gas 2.Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
Next fill the large sausage cases,
Place into an ovenproof dish with a cover, standing in a larger dish half filled with water.
Bake for 1½ hours.
Allow to cool.
Fry with bacon and eggs for breakfast
Korean Soon dae
what you need.
what you need.
3 feet beef or pork small intestine or sausage casing
Stuffing
2 cup sweet Rice
1/2 12 ounce package of sweet potato starch vermicelli
3 Garlic cloves
1 1 inch knob Fresh ginger
1 teaspoon Salt
1/2 teaspoon Pepper
1 tablespoon Korean toasted sesame oil
1 teaspoon Sesame seeds
5 Scallions
2 cup Beef or pork blood
INSTRUCTIONS
Soak the rice for about 30 minutes. Rinse with cold water until water runs clear. Place rice in the rice cooker with 1/4 cup less water than standard cooking instructions call for . Place rice in cooking pot with 3 1/2 cups water. Bring to a boil and immediately reduce heat to low . Cover and simmer for about 45 minutes. Remove from heat, fluff with fork, and let cool.
Clean the intestine by running slightly warm water through one end and squeezing gently through to the other end. Rinse in cold water, then soak in a light salt water solution (1 teaspoon salt/1 quart water) for about an hour. Cut into 1 foot sections or leave whole as desired. Tie one end of each section closed with cotton string.
Soak noddles in luke warm water until soft. Rough chop the noodle. Fine chop the scallion. Dry toast the sesame seeds in a pan over medium high heat until golden brown.Crush the following with a mortar and pestle. Sesame seeds Garlic Ginger Mix all stuffing ingredients together in a large mixing bowl.
Using a funnel or sausage stuffing machine, loosely stuff each section. Gently squeeze stuffing through the entire length of the section. Don’t pack the stuffing too tightly or the sausage may split open during cooking. Tie off open end(s) with cotton string.
Place sausage into a pot and completely cover with a salt water solution (1 teaspoon salt/quart of water). Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes. Sausage is done when a toothpick or skewer is inserted and comes out clean.
Sausage may be served now (slice on a diagonal about 1/8 to 1/4 inch thick), or frozen for later use in other dishes. Note: Before serving, cut off the string tied ends and discard. Serve warm with a small dish of mixed salt and pepper, and one of gochujang for dipping. May also be eaten Ssam style with large leaves (cabbage, loose leaf lettuce, perilla, etc) ssamjang and rice.
Polish Black Pudding Look Here
Soak the rice for about 30 minutes. Rinse with cold water until water runs clear. Place rice in the rice cooker with 1/4 cup less water than standard cooking instructions call for . Place rice in cooking pot with 3 1/2 cups water. Bring to a boil and immediately reduce heat to low . Cover and simmer for about 45 minutes. Remove from heat, fluff with fork, and let cool.
Clean the intestine by running slightly warm water through one end and squeezing gently through to the other end. Rinse in cold water, then soak in a light salt water solution (1 teaspoon salt/1 quart water) for about an hour. Cut into 1 foot sections or leave whole as desired. Tie one end of each section closed with cotton string.
Soak noddles in luke warm water until soft. Rough chop the noodle. Fine chop the scallion. Dry toast the sesame seeds in a pan over medium high heat until golden brown.Crush the following with a mortar and pestle. Sesame seeds Garlic Ginger Mix all stuffing ingredients together in a large mixing bowl.
Using a funnel or sausage stuffing machine, loosely stuff each section. Gently squeeze stuffing through the entire length of the section. Don’t pack the stuffing too tightly or the sausage may split open during cooking. Tie off open end(s) with cotton string.
Place sausage into a pot and completely cover with a salt water solution (1 teaspoon salt/quart of water). Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes. Sausage is done when a toothpick or skewer is inserted and comes out clean.
Sausage may be served now (slice on a diagonal about 1/8 to 1/4 inch thick), or frozen for later use in other dishes. Note: Before serving, cut off the string tied ends and discard. Serve warm with a small dish of mixed salt and pepper, and one of gochujang for dipping. May also be eaten Ssam style with large leaves (cabbage, loose leaf lettuce, perilla, etc) ssamjang and rice.
Polish Black Pudding Look Here
Posts
No comments:
Post a Comment