KOREAN HOME COOKING
Sundae Jeongol (순대전골): Spicy Korean Sausage Hot Pot
깨폭탄 순대전골 · Kkae-poktan Sundae Jeongol
Korean blood sausage, pork, napa cabbage, and mushrooms simmer in a deeply savory perilla-and-doenjang broth built for sharing.
Editorial guidance updated September 16, 2026 · Not a claim of kitchen testing
깨폭탄 순대전골 · Kkae-poktan Sundae JeongolQUICK ANSWER
What to know before you cook
Korean blood sausage, pork, napa cabbage, and mushrooms simmer in a deeply savory perilla-and-doenjang broth built for sharing.
Sundae Jeongol (순대전골) takes about 45 minutes and makes 4 servings. It is rated moderate and the finished dish is medium-hot. Use 1 tablespoon gochugaru for mild heat, or keep all 3 tablespoons and add sliced Cheongyang chile for a fiery bowl.
The key cooking cue: Avoid vigorous stirring after the sausage goes in; its casing can split.
WHY THIS DISH MATTERS
A little cultural context
Jeongol is a communal Korean hot pot arranged with abundant ingredients and simmered at the table. Sundae jeongol turns a beloved market snack into a warming shared meal.
INGREDIENTS
What you'll need
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COOKING WEBTOON
Cook it panel by panel
A quick visual memory guide for the whole recipe.
1Prep the pot
Cut the pork into bite-size pieces, slice the sausage 3/4 inch thick, chop the cabbage, and trim the mushrooms.
- 2
Build the flavor base
30 secondsBrown the scallion and pork in lard or neutral oil. Stir in doenjang, salted shrimp, gochugaru, soup soy sauce, and garlic for 30 seconds.
- 3
Simmer the stew
7 minutesAdd the water and fresh chile, then arrange the cabbage, mushrooms, and sausage on top. Boil briskly for 7 minutes.
- 4
Finish with perilla
5 minutesAdd the enoki and simmer 5 minutes more. Stir in the ground perilla seed just before serving.
AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.
DIRECTIONS
How to make it
- 01
Prep the pot
Cut the pork into bite-size pieces, slice the sausage 3/4 inch thick, chop the cabbage, and trim the mushrooms.
- 02
Build the flavor base
Brown the scallion and pork in lard or neutral oil. Stir in doenjang, salted shrimp, gochugaru, soup soy sauce, and garlic for 30 seconds.
- 03
Simmer the stew
Add the water and fresh chile, then arrange the cabbage, mushrooms, and sausage on top. Boil briskly for 7 minutes.
- 04
Finish with perilla
Add the enoki and simmer 5 minutes more. Stir in the ground perilla seed just before serving.
COOK WITH CONFIDENCE
Fix common problems
Use the symptom, likely cause, and rescue step while you cook.
Sundae casing splits
Likely causeThe filled sausage boiled hard or was stirred repeatedly.
How to fix itUse a gentle simmer and add the sliced sundae at the stage specified. Follow its package cooking instructions; do not assume every product is ready to eat.
Perilla powder clumps
Likely causeDry powder was added all at once.
How to fix itMix a small amount of hot broth into the powder first, then stir the loose paste into the pot. Add more broth if it thickens after standing.
SHOP & SUBSTITUTE
Cook it anywhere
Ingredient swaps
Korean blood sausageLook for frozen sundae at a Korean market. Polish kaszanka is the closest overseas substitute, though its seasoning differs.
Ground perilla seedUse finely ground toasted sesame seeds for a different but pleasantly nutty finish.
Salted shrimpUse 2 teaspoons fish sauce, then adjust salt at the end.
Korean pantry guide
A mild, springy Korean sausage commonly filled with glass noodles and seasoned pork blood.
Search: Korean sundae blood sausage frozenA creamy, earthy seed powder that thickens and perfumes Korean stews.
Search: Korean perilla seed powder deulkkae garuA robust Korean fermented soybean paste with a deeper, funkier flavor than most miso.
Search: Korean fermented soybean paste doenjangServe it with
- Steamed short-grain rice
- Cubed radish kimchi
- Fresh perilla leaves
Spice level
Medium-hot. Use 1 tablespoon gochugaru for mild heat, or keep all 3 tablespoons and add sliced Cheongyang chile for a fiery bowl.
Storage & serving
Refrigerate for up to 2 days. Reheat gently on the stove; add a splash of water and avoid repeatedly boiling the sausage.
REAL COOK QUESTIONS
Good questions, clear answers
Short answers for substitutions, heat level, make-ahead cooking, and serving.
What can I substitute for Korean blood sausage in Sundae Jeongol (순대전골)?
Look for frozen sundae at a Korean market. Polish kaszanka is the closest overseas substitute, though its seasoning differs.
Is Sundae Jeongol (순대전골) spicy?
Medium-hot. Use 1 tablespoon gochugaru for mild heat, or keep all 3 tablespoons and add sliced Cheongyang chile for a fiery bowl.
Can I make Sundae Jeongol (순대전골) ahead of time?
Refrigerate for up to 2 days. Reheat gently on the stove; add a splash of water and avoid repeatedly boiling the sausage.
What should I serve with Sundae Jeongol (순대전골)?
Serve it with Steamed short-grain rice, Cubed radish kimchi, Fresh perilla leaves.
KEEP COOKING
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