Sundae Soup

Sundaeguk

Ingredients

• 8 oz Korean sundae (blood sausage, sliced)
• 4 cups Anchovy-kelp stock (or bone broth)
• 1 cup Bean sprouts
• 2 stalks Green onion (chopped)
• 2 cloves Garlic (minced)
• to taste Salt
• 1 teaspoon Gochugaru (optional, for spice) (optional)

Instructions

1. Bring stock to a boil. Add garlic and bean sprouts. Cook for 5 minutes.
2. Add sliced sundae and simmer for 10 minutes.
3. Season with salt. Add gochugaru if you like it spicy.
4. Ladle into bowls and top with chopped green onion. Serve with rice on the side — a hearty Seoul street market classic.

From K-Kitchen — koreanhomecook.com