Sundae Hot Pot recipe - ingredients, nutrition and when to eat it
This hot pot is filled with sundae, napa cabbage, and perilla leaves simmered in a savory perilla-seed broth.
This hot pot is filled with sundae, napa cabbage, and perilla leaves simmered in a savory perilla-seed broth. Its rich, spicy flavor is perfect for a chilly evening or when you need a satisfying meal.
Soups & stews · 25 minutes to cook
Tips: Add the sundae after the broth comes to a boil so it holds its shape better.
Tips: Add the ground perilla seeds at the end to bring out their nutty aroma.
Tips: If the broth becomes too thick, add about 50 ml of water and adjust the seasoning again.
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Ingredients (1 serving)
- Korean blood sausage (sundae) — 150 g
- Napa cabbage — 100 g
- Pork stock — 350 ml
- Perilla leaves — 10 sheet
- Perilla seed powder — 1 Tbsp
- Mushrooms — 1 handful
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 2 pc
- Gochujang — 1 Tbsp
- Korean chili flakes — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Salt — 0.2 tsp