Soondae

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Soondae

Postby onewheeler » Thu Sep 21, 2017 5:07 pm

I wondered if anyone has tried or made the Korean blood sausage soondae (also spelt sun dae)? A few links found, the best of which might be this: http://authenticasianrecipes.blogspot.co.uk/2015/05/soondae-korean-blood-sausage-recipe.html

Is it authentic sounding? Can anyone share any experience?

Martin/
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Re: Soondae

Postby wheels » Thu Sep 21, 2017 11:16 pm

Martin,

I've never heard of this. but that link's quite convincing.

Best regards

Phil
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Re: Soondae

Postby sorrydude » Tue Oct 17, 2017 7:59 am

33.9% Starch Noodles
15.25% Pig Small Intestines
Pig Fat
Steamed Rice
Blood
Compound Food Seasoning (Flavor Enhancer/MSG)
Spring Onion
Carrot
Onion
Garlic
Ginger

The above list comes off of the ingredients list for a mass produced Korean 순대 (Soondae). I believe that the ingredients are in order of percentages used by weight. As this was for 500g of product, the starch noodles would weigh 169.5g and the intestines would weigh 76.25g. I have no idea how much of each ingredient is needed after the first two, but this at least is the entire list of what is used in the Soondae.
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Re: Soondae

Postby sorrydude » Thu Oct 19, 2017 5:25 am

Here is a large scale production formula. You should be able to scale it down for small batches, maybe omitting the carrots. This is a translation from the original Korean document, as best as I can do it.

Method:

Immerse starch noodles in 23℃ water for 4 hours. Move to 52℃ water and immerse for 3 minutes. Place in 13℃ water for 10 seconds for chewiness.

Prepare vegetables in advance by washing. Mince ginger and garlic finely. Slice spring onions into 8mm lengths. Slice sesame leaf into 7mm lengths. Cut carrots into 5mm julienne strips.

Mix 60kg prepared starch noodles, 400gr minced ginger, 400gr garlic, 200gr sesame leaf, 1.34gr julienned carrots, 600gr spring onions, 600gr salt, 550gr sugar, 50gr black pepper.

Combine with 6.8kg pork blood, 7kg lard, 3.8kg cooked glutinous rice.

Wash pig small intestines in a 6~8% salt water solution.

Stuff mixture into casings.

Cook sausages by immersing in 100℃ for 4 minutes. Remove from the water and steam for 8 minutes. Place in 13℃ water until the sausages have a 21℃ internal temperature.
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Re: Soondae

Postby NCPaul » Thu Oct 19, 2017 1:16 pm

Good job sorrydude tracking down that much info!
Fashionably late will be stylishly hungry.
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