2 1/2 hours
Makes:4 to 6 servings
Now a popular sausage served Korea wide, a version of this dish may have originated in the mountainous regions of Goguryeo (one of the Three Kingdoms) located in the northern portion of Korea and parts of Manchuria.
It was originally made with the intestine from wild boar (pigs).
A Ssam style serving of this dish may have been a popular Royal Court Dish during the Joseon period.
Note: This is part of a series of Korean Royal Cuisine dishes. Click on the “Korean Royal Cuisine Series” tag in the left column to see more Royal Dishes.
Mortar and pestle
Funnel or sausage stuffing machine
3 feet beef or pork small intestine or sausage casing
2 cup sweet Rice
1/2 12 ounce package of sweet potato starch vermicelli
3 Garlic cloves
1 1 inch knob Fresh ginger
1 teaspoon Salt
1/2 teaspoon Pepper
1 tablespoon Korean toasted sesame oil
1 teaspoon Sesame seeds
2 cup Beef or pork blood
Rice Soak rice for about 30 minutes.
Rinse with cold water until water runs clear.
Rice Cooker–Place rice in rice cooker with 1/4 cup less water than standard cooking instructions call for.
Stove top–Place rice in cooking pot with 3 1/2 cups water. Bring to a boil and immediately reduce heat to low. Cover and simmer for about 45 minutes.
Remove from heat, fluff with fork, and let cool.
Intestine - Clean the intestine by running slightly warm water through one end and squeezing gently through to the other.
Rinse in cold water, then soak in a light salt water solution (1 teaspoon salt/1 quart water) for about an hour.
Cut into 1 foot sections or leave whole as desired.
Tie one end of each section closed with cotton string.
Stuffing - Noodle
Soak in luke warm water until soft.
Rough chop the noodle.
Fine chop the scallion.
Dry toast the sesame seeds in a pan over medium high heat until golden brown.
Crush the following with a mortar and pestle.
Mix all stuffing ingredients together in a large mixing bowl.
Stuff the intestine– Using a funnel or sausage stuffing machine, loosely stuff each section.
Gently squeeze stuffing through the entire length of the section.
Don’t pack the stuffing too tightly or the sausage may split open during cooking.
Tie off open end(s) with cotton string.
Cooking– Place sausage into a pot and completely cover with a salt water solution (1 teaspoon salt/quart of water).
Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes.
Sausage is done when a toothpick or skewer is inserted and comes out clean.
Sausage may be served now (slice on a diagonal about 1/8 to 1/4 inch thick), or frozen for later use in other dishes. Note: Before serving, cut off the string tied ends and discard.
Serve warm with a small dish of mixed salt and pepper, and one of gochujang for dipping.
May also be eaten Ssam style with large leaves (cabbage, loose leaf lettuce, perilla, etc) ssamjang and rice.
Member recipes are not tested by the CHOW food team.