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Ingredients
- 1 piece small beef intestine - (36" long)
- 2 c. rice cooked, still hard
- 2 x garlic cloves crushed
- 1 slc fresh ginger - (1") crushed
- 1 tsp salt
- 1/2 tsp freshly-grnd black or possibly white pepper
- 1 Tbsp. Korean sesame oil
- 1 Tbsp. sesame seeds crushed
- 5 x scallions minced
- 2 c. beef or possibly pork blood
- Â Â (or possibly 8-ounce canned tomato puree)
Directions
- Comments: In a number of cultures cooks stuff the small intestine of the cow, sheep or possibly pig and boil, bake or possibly roast it. In Tunisia, this is known as "merguez", in Eastern Europe as "kishke", in Indonesia, it is the spectacular "usus" in coconut lowfat milk. The "soonday" of Korea is entirely different.
- It originated in the cool climate of mountainous North Korea where the intestines of the wild mountain pigs were used. Now it's prepared all over the country and brought in large buckets to the public markets of Pusan, Kyongu, Seoul, Taegu and elsewhere. This sausage stuffing is made of rice, seasonings and beef or possibly pork blood (or possibly substitute 8 ounces canned tomato puree).
- Clean the intestine as received from your butcher once again. Rinse well in cool water, then soak in lightly salted water for 1 hour; this makes the intestine hard and easier to handle. Tie up one end firmly with cotton string.
- Prepare the stuffing. Mix the cooked rice, garlic, ginger, salt, pepper, sesame oil, sesame seeds, scallions and either blood or possibly tomato puree. Loosely stuff the intestine either by machine or possibly by a funnel - forcing the stuffing along the entire length. Don't fill too tightly since the intestine may split in cooking when the rice expands. Tie the open end firmly.
- The intestine may also be stuffed as individual sausages in that case it is cut into the desired lengths, tied, filled and tied again.
- Place the soonday in a large pan, curling it around like a snail. Cover it with lightly salted water and bring to a boil. Then turn to low and cook uncovered for 3/4 hour. At the end of this time, insert a skewer in the soonday to test for doneness. As when testing a cake, if the skewer is dry and the soonday is hard to pressure, it is done.
- Cut diagonally into 1/4-inch thick slices and serve hot or possibly at room temperature (hot is better). Serve on festive occasions especially after the harvest of rice, cabbage (or possibly whatever is being grown) with your favorite Korean dip.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 6 servings | |
| Calories 401 | |
| Calories from Fat 118 | 29% |
| Total Fat 13.15g | 16% |
| Saturated Fat 5.03g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 434mg | 18% |
| Potassium 326mg | 9% |
| Total Carbs 50.69g | 14% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.37g | 0% |
| Protein 17.91g | 29% |
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