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.
깨폭탄 순대전골 · Kkae-poktan Sundae JeongolWHY 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.
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.
Store & reheat
Refrigerate for up to 2 days. Reheat gently on the stove; add a splash of water and avoid repeatedly boiling the sausage.