Korean Blood Sausage Rivals Other Great Black Puddings K-Town
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Date: 2020-05-20
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Comments and reviews: 10
PuncakeMuu
Im hispanic (Puerto Rican) and we have our own sort of blood sausage called Morcilla. It has been a part of family events and holidays on my dads side of the family for years and its amazing. I can agree the smell isn't really good I mean its pig guts but realistically anyone who eats Haggish I think should try this, its similar in some aspects. In my culture we have to do everything by hand, most of us dont trust machines they dont clean it properly or rip the intestine so its a food made of pure time and love, we usually use 3-4 major organs like the heart, lungs, stomach, and liver, and we add peppers, spices, garlic and onion, rice, and other spices based on preferences. We usually make it fried, so its crunchy on the outside and the inside falls apart and melts in your mouth. I remember when I was a kid being told what I was actually eating, but being a farm girl I came to accept it. My family doesn't like to waste food, so if it can be eaten it WILL be eaten. This Korea version to me looks delicious and its a food im somewhat familiar with. As someone who knows just how much work REALLY goes into any type of blood sausage im telling you, give it a shot. Even if the smell puts you off try it, im used to it after all the years but as much as I love the taste sometimes the scent still gets to me, but every culture- every person, has some sort of dish they eat that others hate with a passion. To each their own, so you go and enjoy your food. Savor this shit, and have your full because it might be a dish you come to love
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Im hispanic (Puerto Rican) and we have our own sort of blood sausage called Morcilla. It has been a part of family events and holidays on my dads side of the family for years and its amazing. I can agree the smell isn't really good I mean its pig guts but realistically anyone who eats Haggish I think should try this, its similar in some aspects. In my culture we have to do everything by hand, most of us dont trust machines they dont clean it properly or rip the intestine so its a food made of pure time and love, we usually use 3-4 major organs like the heart, lungs, stomach, and liver, and we add peppers, spices, garlic and onion, rice, and other spices based on preferences. We usually make it fried, so its crunchy on the outside and the inside falls apart and melts in your mouth. I remember when I was a kid being told what I was actually eating, but being a farm girl I came to accept it. My family doesn't like to waste food, so if it can be eaten it WILL be eaten. This Korea version to me looks delicious and its a food im somewhat familiar with. As someone who knows just how much work REALLY goes into any type of blood sausage im telling you, give it a shot. Even if the smell puts you off try it, im used to it after all the years but as much as I love the taste sometimes the scent still gets to me, but every culture- every person, has some sort of dish they eat that others hate with a passion. To each their own, so you go and enjoy your food. Savor this shit, and have your full because it might be a dish you come to love
reply
Guest
As a Korean American, I didn't like (Soondae) the first time I ate it. My first time was in Junior High School. My family never ate it for some reason. My pallet was not accustomed to it. It has the texture of blood, which has been dried. It's is usually disgusting for someone that doesn't have an Asian pallet. Nowadays I can eat it no problem, but that was me constantly eating it whenever I had the chance. Ill seldom eat it if it's on the table, but I'd never order it at a restaurant, or get it as a snack. The best way to describe it is, a sausage, but bloody and the texture is soft and mushy. Kinda gross (to me) without the side salt mixture. However, I'd go to this restaurant to go eat. It looks so good. Especially the cow heart, stomach, and tongue. Westerners would be turned off, however, these parts of the cow are delicious. (I haven't tried heart yet, but I def want to)Liver turns me off. The brittle-y texture is gross(In my opinion. Some people love it.
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As a Korean American, I didn't like (Soondae) the first time I ate it. My first time was in Junior High School. My family never ate it for some reason. My pallet was not accustomed to it. It has the texture of blood, which has been dried. It's is usually disgusting for someone that doesn't have an Asian pallet. Nowadays I can eat it no problem, but that was me constantly eating it whenever I had the chance. Ill seldom eat it if it's on the table, but I'd never order it at a restaurant, or get it as a snack. The best way to describe it is, a sausage, but bloody and the texture is soft and mushy. Kinda gross (to me) without the side salt mixture. However, I'd go to this restaurant to go eat. It looks so good. Especially the cow heart, stomach, and tongue. Westerners would be turned off, however, these parts of the cow are delicious. (I haven't tried heart yet, but I def want to)Liver turns me off. The brittle-y texture is gross(In my opinion. Some people love it.
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Jamie
'In Korea this is a street snack, you can grab and go. People even take a whole piece and eat it on the subway. 'I've lived in Korea for years, take the subway everyday. Never have I ever seen anyone eating on the subway. Rarely do people eat on the subway, bus, or walking down the street. Feel like this presenter needs to go to Korea more.
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'In Korea this is a street snack, you can grab and go. People even take a whole piece and eat it on the subway. 'I've lived in Korea for years, take the subway everyday. Never have I ever seen anyone eating on the subway. Rarely do people eat on the subway, bus, or walking down the street. Feel like this presenter needs to go to Korea more.
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MySisterIsAFoodie
He has attained EXPERT level with his backhanded compliments. 1. threatening blood 2. element of grit 3. it can be tender but this is boiled 4. I can do it, I guess this is okay 5. mentally scared of this stuff 6. flavor is. _fine_ 7. it's strange to have lukewarm offal 8. scary 9. off putting 10. slightly bitter
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He has attained EXPERT level with his backhanded compliments. 1. threatening blood 2. element of grit 3. it can be tender but this is boiled 4. I can do it, I guess this is okay 5. mentally scared of this stuff 6. flavor is. _fine_ 7. it's strange to have lukewarm offal 8. scary 9. off putting 10. slightly bitter
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DH
If you eat those blood sausages after surgery they taste real good. Btw i can say that the korean blood sausage in the video is better than 85% of those sold in korea which are cheap snack versions. I think I'll probably visit there if i have get homesick while living in LA as a korean.
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If you eat those blood sausages after surgery they taste real good. Btw i can say that the korean blood sausage in the video is better than 85% of those sold in korea which are cheap snack versions. I think I'll probably visit there if i have get homesick while living in LA as a korean.
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hesti
Love tonge, tripe and lungs but no liver for me. we have a soup here that originates from sulawesi called coto and they have a nickname for my order: heartless (tanpa perasaan - hati) lol its quite literal in english but idiomatic in our language. Right, I'm Indonesian
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Love tonge, tripe and lungs but no liver for me. we have a soup here that originates from sulawesi called coto and they have a nickname for my order: heartless (tanpa perasaan - hati) lol its quite literal in english but idiomatic in our language. Right, I'm Indonesian
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Jaeeun
heart is the best part of soondae! I don't know why they didn't have the lung in the soondae meat dish but real Korean 'soondae' dish usually consists of soondae, heart, liver and lungs! Try lungs! they are also really gooood
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heart is the best part of soondae! I don't know why they didn't have the lung in the soondae meat dish but real Korean 'soondae' dish usually consists of soondae, heart, liver and lungs! Try lungs! they are also really gooood
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Kevin
I had sundae (and naengmyeon) for the first time because my coworker at my hakwon ordered them and then didn't like it. I'm so glad she has a narrow enjoyment of taste because I love these two dishes now. Thanks, Josephine!
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I had sundae (and naengmyeon) for the first time because my coworker at my hakwon ordered them and then didn't like it. I'm so glad she has a narrow enjoyment of taste because I love these two dishes now. Thanks, Josephine!
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bo
do a show on sunji guk is it cow blood or pork blood? how do you get those holes inside? what's the soup base? what vegetables besides soybean sprouts? this information doesn't exist on youtube
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do a show on sunji guk is it cow blood or pork blood? how do you get those holes inside? what's the soup base? what vegetables besides soybean sprouts? this information doesn't exist on youtube
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David
I grew up eating the stuff and It HAD to be mixed, not just soondae. after school. 500 won would get you a dishful with 10 ddukbokkis. oh man. the good old days.
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I grew up eating the stuff and It HAD to be mixed, not just soondae. after school. 500 won would get you a dishful with 10 ddukbokkis. oh man. the good old days.
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