Abai Sundae recipe - ingredients, nutrition and when to eat it
Abai Sundae is a Sokcho-style Korean blood sausage made by stuffing pork large intestine with glutinous rice and vegetables, then steaming it.
Abai Sundae is a Sokcho-style Korean blood sausage made by stuffing pork large intestine with glutinous rice and vegetables, then steaming it. The chewy rice and mild filling make it hearty and well suited for lunch or dinner.
Street food · 90 minutes to cook
Nutrition (per 846.3g serving): 346.1 kcal · protein 16.3g · carbohydrate 42.1g · fat 12.3g · sodium 1027.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Use thoroughly cleaned large intestine, and rinse it several times under running water before cooking.
Tips: If the filling is too moist, the sundae may burst, so remove as much moisture as possible from the sautéed vegetables and tofu.
Tips: Freshly steamed sundae can fall apart when sliced, so let it cool briefly before cutting.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Pork Large Intestine — 120 g
- Glutinous Rice — 35 g
- Cabbage — 70 g
- Tofu — 50 g
- Onion — 30 g
- Garlic Chives — 20 g
- Garlic — 5 g
- Ginger — 3 g
- Soy sauce — 8 g
- Sesame oil — 4 g
- Salt — 1 g
- Ground black pepper — 0.3 g
- Water — 500 ml