Sundae Guk

About the dish

Sundae fills pig intestines with seasoned blood, glass noodles and vegetables before steaming — the product of a thrifty food culture that let no part of the animal go to waste. Ladled into broth drawn from long-simmered pork bones, sundae gukbap was the market crowd's stalwart, belly-warming meal.

Key ingredient

Pork (dwaeji-gogi) — with about ten times the vitamin B1 of beef, it fights fatigue and fuels energy metabolism; quality protein and methionine support the liver, while unsaturated fats help help maintain healthy cholesterol levels. In season year-round, mainly from Jeju & the Jirisan area.

Ingredients

Main: sundae, pork head meat, pork-bone broth, scallion, perilla seed powder · Seasoning: minced garlic, saeujeot (salted shrimp), spicy relish (gochugaru & scallion)

Simple recipe

1. Simmer pork bones long and slow for a rich broth.
2. Slice the sundae and head meat.
3. Warm the rice with ladlefuls of broth and top it with the sundae and meat.
4. Pour over the piping-hot broth.
5. Serve with perilla seed powder, spicy relish and saeujeot alongside.

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A Glass · Traditional pairing