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Sliced Abai Soondae sausage with rich rice and vegetable filling
Korean Blood Sausage stuffed with Rice

Traditional Korean Blood Sausage (Abai Soondae)

Author: Flavelo
Recipes Main Courses
Abai Soondae hails from Hamgyong province in North Korea, brought south to Abai village by refugees during the war. While common street-style soondae uses glass noodles, this rustic version uses a richer filling of rice, blood, and vegetables stuffed into thick pork intestines. It is a hearty 'nose-to-tail' dish emphasizing zero waste.
🕒 Prep Time 40 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Sausage stuffer or funnel
  • Large stockpot
  • Needle (for pricking)

Instructions

1 ✓

Soak the rice for 30 minutes, then par-cook it (steamed until half-done).

Tip: The rice will finish cooking and expand inside the casing. If fully cooked now, it will turn to mush.
2 ✓

Thoroughly wash the intestines inside and out with vinegar and salt water to remove odors.

Tip: Proper cleaning is critical for the flavor of offal dishes.
3 ✓

Finely mince the onion, carrot, and garlic. Sauté the onion and garlic in oil until soft, then add carrots.

Tip: Pre-cooking the aromatics adds depth.
4 ✓

In a large bowl, combine par-cooked rice, blood, sautéed veggies, salt, and pepper. Let sit for 10 minutes.

Tip: Blood acts as a liquid binder that coagulates (sets) upon heating, like egg whites.
5 ✓

Tie one end of the casing. Using a funnel, loosely stuff the mixture into the intestine. Do not pack it tight!

Tip: Fill only to 70-80% capacity to allow for rice expansion. Overfilling guarantees an explosion.
6 ✓

Tie off the other end. Place in a large pot of simmering (not boiling!) water. Cook for 40-45 minutes. Prick with a needle if air pockets form.

Tip: Extreme temperature changes cause splitting; be gentle.
7 ✓

Let cool slightly before slicing to stabilize the structure. Serve with seasoned salt.

Tip: If sliced piping hot, it may crumble.

Recipe FAQ

Why did it burst?
You stuffed it too tight (rice expands!), or the water was boiling too hard. Simmer gently!
Where do I get blood?
Ask a local butcher; it's often a special order. It must be fresh and treated to prevent coagulation (or freshly salted).

Ingredients

  • 1.25 cups Fresh Pork Blood
  • 0.75 cup Sweet Glutinous Rice (uncooked weight)
  • 1 whole Onion
  • 4 cloves Garlic
  • 1 whole Carrot
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 6 feet Pork Intestine Casings (thick preferred)
  • 2 tbsp Vegetable Oil