Pork Sundae Soup with Cabbage Greens recipe - ingredients, nutrition and when to eat it
This rice soup is made with pork broth, Korean blood sausage (sundae), and tender cooked cabbage greens.
This rice soup is made with pork broth, Korean blood sausage (sundae), and tender cooked cabbage greens. The rich, savory broth pairs with the mild greens for a satisfying lunch or dinner.
Soups & stews · 25 minutes to cook
Tips: Sundae can split if simmered too long, so add it at the end and warm it over low heat.
Tips: Add salted shrimp a little at a time and adjust the seasoning to taste.
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Ingredients (1 serving)
- Pork stock — 350 ml
- Korean blood sausage (sundae) — 100 g
- Outer cabbage leaves — 80 g
- Pork offal — 40 g
- Perilla seed powder — 1 Tbsp
- Green onion — 0.3 pc
- Garlic — 1 tsp
- Salted shrimp — 0.5 tsp
- Korean red pepper flakes — 0.5 tsp
- Ground black pepper — 0.1 tsp