Korean Blood Sausage (Sundae) Hot Pot with Vegetables and Broth

A flavorful and comforting hot pot featuring Korean blood sausage (sundae), various vegetables, and a rich broth. Perfect for a cold evening!

Prep Time

20 minutes

Total Time

55 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£5.67/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

500gKorean Blood Sausage (Sundae)(Sliced into 1/2 inch pieces)

£7.50

8cupsBeef Broth(or vegetable broth for a lighter flavor)

£2.00

1cupKimchi(Roughly chopped, well fermented for deeper flavor)

£3.00

0.5headNapa Cabbage(Chopped into 2-inch pieces)

£1.25

1packageEnoki Mushrooms(Trimmed at the base)

£1.50

8ozShitake Mushrooms(Sliced)

£3.50

4stalksScallions(Chopped into 2-inch pieces)

£0.75

1blockTofu(Firm or silken, cubed)

£1.75

2tablespoonsKorean Chili Paste (Gochujang)(Adjust to taste for desired spiciness)

£0.50

1tablespoonKorean Chili Powder (Gochugaru)(Adjust to taste for desired spiciness)

£0.30

2tablespoonsSoy Sauce

£0.15

1tablespoonMinced Garlic

£0.20

1teaspoonSesame Oil

£0.10

0.5Onion(Thinly Sliced)

£0.20

Total Cost

£22.70

£5.67 per serving

Instructions

1.
In a hot pot or large pot, combine the beef broth, kimchi, gochujang, gochugaru, soy sauce, minced garlic, and sesame oil. Bring to a boil.
2.
Add the sliced onion and napa cabbage to the broth. Reduce heat and simmer for 10 minutes, or until the cabbage is slightly softened.
3.
Arrange the sundae, shiitake mushrooms, enoki mushrooms, tofu, and scallions on top of the cabbage.
4.
Bring the hot pot back to a gentle simmer. Cook for another 15-20 minutes, or until the sundae is heated through and the vegetables are cooked to your liking. Taste and adjust seasonings as needed.
5.
Serve hot directly from the pot. Enjoy the sundae, vegetables, and flavorful broth together. You can add more broth as it simmers down.

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My Notes

Nutrition Information

Nutrition per serving (650g)

650 kcal / 2720 kJ

Carbs

40g

15% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

12 g

13% of RDA

Sodium

2500 mg

109% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

You can customize the vegetables based on your preference and availability. Other great additions include bean sprouts, spinach, and zucchini.

For a richer flavor, you can add a piece of dried kelp (kombu) to the broth while simmering and remove it before serving.

Serve with a side of rice for a complete meal.

If you like it extra spicy, add more gochujang or gochugaru.

Cooking Equipment

Hot Pot (or large pot)

Knife

Cutting board

Wine Pairings

No wine pairing suggestions available for this recipe.

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