Living as an ajumma in Korea makes you an expert at utilizing leftovers to make delicious creations. I am technically no ajumma but practically in charge of the housekeeping of my parents’ place for the time being so it is always my concern to clear out the fridge and minimize leftovers. So indeed it was like a homework when one night my mother brought home leftover soondae from her dine-out with friends.
When it comes to soondae (순대 or sundae), or Korean sausage, we all agree that not everyone is a fan of it. My mother, who has dozens of food on her list that she would never ever try, also disliked soondae until she recently tried a place in Yuseong that she described as “they make soondae that taste like dumplings”. She enjoyed their soondae so much that she brought the leftover home as she knows how I am a big fan of the traditional Korean sausage.
The soondae was delicious but honestly once any soondae gets cold it just does not appeal to me anymore. Reheating would do no good as it would just generate odd smell and make things worse. Best options for me were to stir-fry with spicy marinade or make a hot pot with beef bone broth. I chose the latter as it is super easy to make a hearty meal with just few ingredients at hand.
Leftover soondae and other scrap meats that come along with it
4 cups Sagol (beef bone) broth
2 tbsp chopped daepa (Korean leek)
1 tbsp crushed perilla seeds
1 tsp salted shrimps
1 cheong-yang chili pepper (optional)
Wild chives (optional)
Ingredients for Dadaegi (seasoning paste)
1 tbsp minced garlic
1 tbsp Korean chili powder
few spoons of beef bone broth
1. Making soondae gukbab is very easy if you have the broth already prepared. My mom purchases homemade sagol broth from a friend that are individually packed and therefore super convenient. We freeze the boxes and use them one by one when needed. For this soondae soup I used one package which is about 4 cups.
2. Once the broth starts to boil add soondae, liver and other scrap meats.
3. Prepare the toppings for the soup. Chop the leek, chili pepper, and chives.
4. The salted shrimps will act as a seasoning to the soup. You may chop it up as well but I added mine as a whole.
5. Make the seasoning paste by combining all the ingredients.
6. Simmer the soup for few more minutes then turn off the heat. Since soondae is already cooked you do not need to boil the soup for too long. Pour the soup into a bowl then it is all about assembly: top with leek, chives, chili pepper, salted shrimp, a teaspoon of spicy paste, and crushed perilla seeds.
Try not to add too much paste and salted shrimps at once as they control the spicy and salty of the soup. You may add some steamed rice to the soup to experience authentic guk-bab (국밥: literally means rice soup).