Korean Blood Sausage Soup

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A warming Korean soup built around sliced blood sausage simmered in a clear anchovy-kelp broth with glass noodles, bean sprouts, and crisp napa cabbage. Traditionally enjoyed as a comforting meal with steamed rice and banchan, this version is balanced and deeply savory without being heavy.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 20 gFat
• 7 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 3 gSugar
• 24 gProtein
• 960 mgSodium
• 540 mgPotassium
• 95 mgCalcium
• 8 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the anchovy-kelp broth

• 8 cups water
• 10 g dried kelp (dashima)
• 15-20 dried anchovies (gutted)
• 6 cloves garlic, smashed
• 1 inch ginger, sliced
• 1 tbsp soy sauce

For the soup base

• 400 g Korean blood sausage (sundae), sliced into 1/2-inch rounds
• 100 g sweet potato glass noodles (tang soo yook)
• 2 cups napa cabbage, roughly chopped
• 1 1/2 cups soybean sprouts (kongnamul)

For the finish

• 1 bunch Korean chives (buchu), cut into 2-inch pieces
• 2 stalks green onions, sliced
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp toasted sesame oil
• 1 tsp gochugaru (Korean chili flakes), optional

Directions

1. Combine water, kelp, anchovies, garlic, and ginger in a large pot, bring to a gentle boil over medium-high heat, then reduce to a low simmer for 15 minutes to extract a clean, briny broth.
2. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids, then stir in the soy sauce and return to a rolling boil.
3. Meanwhile, place the glass noodles in a heatproof bowl, cover with warm water, and let soak for 8 to 10 minutes until pliable, then drain and cut into shorter lengths.
4. Add the napa cabbage and soybean sprouts to the simmering broth and cook for 3 minutes until just tender but still crisp.
5. Gently lower the blood sausage rounds into the broth and add the drained glass noodles, simmering for 3 to 4 minutes until the sausage is heated through and the noodles are silky.
6. Season the soup with salt and black pepper, stirring gently to keep the sausage slices intact, and adjust seasoning as needed.
7. Scatter the Korean chives and green onions over the top, sprinkle with gochugaru for a gentle heat if using, then drizzle with toasted sesame oil just before serving.
8. Ladle into deep bowls ensuring an even mix of sausage, noodles, and vegetables in each, and serve hot with steamed short-grain rice and side banchan.

Cook’s Notes

• Buy pre-steamed Korean blood sausage (sundae) from a Korean grocer to save time; many brands come pre-cooked and just need gentle reheating.
• If blood sausage is unavailable, substitute with small cooked Korean fish cakes sliced thin or omit for a lighter vegetable-noodle soup.
• For a clearer, cleaner-tasting broth, do not let the anchovy-kelp mixture boil hard; a gentle simmer prevents any bitter or fishy notes.
• Add the sesame oil and chives off the heat or as a final garnish to preserve their fragrant, fresh character rather than simmering them into the broth.
• Leftover broth keeps for 2 days refrigerated and can be reboiled with fresh vegetables for a quick follow-up meal.

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