Sundae and Beef Tripe Soup with Rice recipe - ingredients, nutrition and when to eat it
This hearty rice soup is made with Korean blood sausage and beef tripe simmered in a spicy broth, served with rice.
This hearty rice soup is made with Korean blood sausage and beef tripe simmered in a spicy broth, served with rice. The nutty perilla seed powder and peppery broth make it just right for a hot, satisfying lunch or dinner.
Soups & stews · 35 minutes to cook
Tips: Add the sundae at the end and warm it gently, since it can split if boiled too long.
Tips: Adjust the heat with the amount of gochugaru, and add the perilla seed powder just before serving to bring out its nutty aroma.
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Ingredients (1 serving)
- Korean blood sausage (sundae) — 100 g
- Beef tripe — 80 g
- Pork stock — 350 ml
- Rice — 1 bowl
- Perilla seed powder — 1 Tbsp
- Gochugaru (Korean chili flakes) — 1 tsp
- Minced garlic — 1 tsp
- Green onion — 0.3 pc
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp