Returning from a routine doctor’s appointment with a diagnosis of mild anemia would encourage most people to grab an iron supplement and call it day. I did, but why would I just gulp down the little white tablets with water as intended, when they could do so much more? Iron was exactly the secret ingredient I needed to bring an unconventional recipe idea to life. Food is medicine, after all.
A Taste of Tradition
Soondae/sundae (순대), the Korean version of blood sausage, was a thrifty way to add nutrition before the times of multivitamins. Spices, vermicelli noodles, rice, and blood get wrapped up in a casing and steamed, sauteed, or boiled as a snack. The iron in hemoglobin is what gives blood its characteristic metallic taste and thus, the distinctive twang in soondae. Knowing that, it’s surprisingly easy to recreate the flavor of cooked and well-seasoned blood sausage.
Iron Out the Wrinkles
Aromatic toasted sesame oil blooms garlic and ginger with a touch of sweet heat from gochujang. Tart pomegranate juice adds another layer of tangy flavor, cooked right into the sticky sushi rice. It’s an unexpected combination that’s both assertive and nuanced, bold enough to be eaten solo but not averse to being included in more complex meals.
Colored black thanks to inky charcoal powder, you can rest easy that this polarizing ingredient, though used in emergency situations to prevent the absorption of certain poisons and drugs, does not interfere with the absorption of iron. Your vitamin infusion is safe here.
Ironclad Guarantee
Anyone trying to argue that only animal-based meat forced inside an edible casing can be called a “sausage” should take note: soondae does not and has never included any actual animal flesh. Yes, the casing is made from cow or pig intestines, and of course, there’s the blood, but meat itself has been a rare luxury throughout history.
I would always rather eat my vitamins, although this recipe is a bit more literal than that sentiment would usually imply. There are more benefits to supplements beyond health; if you use them to their full potential, they can improve your cooking, too. Now you can get your fill of iron in plant-based soondae, which is a whole lot easier to swallow.
Bloodless Soondae
Iron is the secret ingredient to giving these plant-based sausages the distinctive metallic twang of blood, no sacrifices needed. Highly seasoned, salty, and savory, they're a nutritious treat for the adventurous.
Ingredients
- 1 Cup Sushi Rice
- 1 Cup Pomegranate Juice
- 1/4 Cup Beet Juice
- 2 Tablespoons Balsamic Vinegar
- 3.5 Ounces Sweet Potato Starch Noodles
- 2 Scallions, Thinly Sliced
- 4 Cloves Garlic, Minced
- 1 Inch Fresh Ginger, Minced
- 2 Teaspoons Gochujang
- 2 Teaspoons Red Miso Paste
- 1 1/2 Teaspoons Toasted Sesame Oil
- 1 Teaspoon Toasted Black Sesame Seeds
- 1/2 Teaspoon Powdered Iron Supplement*
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
- 1/4 Teaspoon Food-Grade Bamboo Charcoal
- 8 Sheets Rice Paper
Instructions
- Rinse the rice in cold water until the water runs clear. Drain thoroughly.
- In a medium saucepan over medium heat, combine the rinsed sushi rice, pomegranate juice, beet juice, and balsamic vinegar. Partially cover with a lid, bring to a boil, then immediately reduce heat to low. Fully cover and simmer gently for 15 - 20 minutes, until the liquid has been absorbed. Remove from heat and let cool.
- Meanwhile, in a separate pot, gently simmer the noodles until just tender; 3 - 5 minutes. Drain thoroughly and let stand until cool enough to handle. Roughly chop the noodles into approximately 1/2 - 1 inch lengths and place in a large mixing bowl. Add the scallions, garlic, ginger, miso, sesame oil, sesame seeds, iron, salt, pepper, and charcoal. Mix in the cooked rice and stir thoroughly until fully incorporated. You may need to use your hands, and don't worry if the charcoal temporarily stains them black!
- To assemble, dip one sheet of rice paper in cold water for just a few seconds. It should still be firm; it will continue to soften while you work. Lay it down flat on a clear work surface and spoon about 2/3 of the filling in the center in a line. Fold in the short sides, then wrap it up like a skinny burrito. Place on an air fryer sheet lined with foil and lightly greased. Repeat with the remaining components.
- Lightly spray the tops with more cooking oil, then air fry at 370 degrees for 10 - 12 minutes, until bubbly and crispy on the outsides. Serve immediately to enjoy hot, or let cool until firm enough to slice. Enjoy wrapped up in lettuce cups, dipped in gochujang, or alongside tteokbokki (rice cakes).
Notes
*Iron supplements are typically sold as compressed tablets. Use a spice grinder or mortar and pestle to finely powder them before measuring.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 138Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 306mgCarbohydrates: 28gFiber: 1gSugar: 7gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
Wie sind der Geschmack und der Nährwert dieser pflanzlichen Soondae im Vergleich zu den traditionellen Versionen, die tierisches Blut verwenden?
Es tut mir leid, dass ich keine genauere Antwort habe, aber ich habe die Originalversion nie gegessen und kann den genauen Geschmack daher nicht vergleichen. Ich bin kein Ernährungsberater und kann diesen Unterschied auch nicht mit Sicherheit beurteilen.
As I speak German fluently the above comment has made thoughtful reading. Your recipe is of great interest to me as it does look like the ‘real thing’:) ! Now, methinks you are aware I go ‘both ways’ and do eat meat – blood sausage, hugely popular in northern Europe, was one of my first favourites after mother’s milk! Even more liked are blood pancakes (made with speck bits and barley – do hope I am not making you feel ill!). As far as I can guess the only commonality twixt ‘yours and mine’ is the look of the finished product . . . the ingredients and health values are simply too different :) !
I only wish I was so well-spoken! Thank goodness for Google Translate.
I have to agree that it’s an incredibly difficult thing to imitate, especially if you’re looking for a “perfect” replacement. I have a feeling that we have the technology to do so, given the success of “bleeding” meatless burgers and whatnot, but us home cooks are considerably more limited. For a DIY approach using common ingredient, I think this should certainly scratch the itch, at least.
I agree, it’s much better to eat your vitamins than take a pill!
Certainly much tastier!
Love this super unique recipe and love the Korean spices. Please take care of yourself and cooking with an iron skillet is a good idea as well.
I’ve heard that about using cast iron, too! So fascinating how even the smallest things like this can add up to make a difference.
I really appreciate how you connected the dots between tradition, nutrition, and creativity in this post. Soondae has such a fascinating history, and I love that you’ve found a way to honour its iron-rich roots while putting a fresh, plant-based spin on it. The combination of toasted sesame oil, gochujang, and pomegranate juice sounds like a flavour bomb that balances boldness and nuance perfectly
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