Asian > Korean > Fermented

Korean Fermented Sausage Recipe

Ingredients with Measurements:
- 1 pound ground pork
- 1/4 cup gochugaru (Korean red pepper flakes)
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
- 1/4 cup glutinous rice flour
- 1/4 cup cold water

Special Equipment Needed:
- Sausage casings
- Meat grinder
- Fermentation container or jar
- Fermentation weights

Step-by-Step Instructions:

1. Soak the sausage casings in cold water for at least 30 minutes.

2. In a large bowl, mix together the ground pork, gochugaru, sugar, garlic, ginger, soy sauce, rice wine, salt, black pepper, and water until well combined.

3. Grind the mixture through a meat grinder, using the finest setting.

4. In a small bowl, mix together the glutinous rice flour and cold water until smooth.

5. Add the rice flour mixture to the ground pork mixture and mix well.

6. Stuff the sausage casings with the pork mixture, making sure to remove any air pockets.

7. Tie off the ends of the sausages and prick them with a needle to release any trapped air.

8. Place the sausages in a fermentation container or jar, making sure they are not touching each other.

9. Place fermentation weights on top of the sausages to keep them submerged in their own juices.

10. Cover the container or jar with a lid or plastic wrap and let ferment at room temperature for 2-3 days.

11. After 2-3 days, remove the fermentation weights and transfer the sausages to a refrigerator to continue fermenting for another 2-3 weeks.

12. Once the sausages are fully fermented, they are ready to be cooked and served.


- Time:
Preparation time: 1 hour
- Fermentation time: 2-3 days at room temperature, 2-3 weeks in the refrigerator
- Cooking time: 10-15 minutes
Temperature:
- Room temperature for fermentation
- Refrigerator temperature for continued fermentation
- Cooking temperature: medium-high heat
Serving size:
- Makes approximately 10-12 sausages

Nutritional information:
- Calories: 180
- Fat: 12g
- Carbohydrates: 5g
- Protein: 14g

Substitutions for ingredients:
- Ground beef or chicken can be used instead of pork
- Regular flour can be used instead of glutinous rice flour
- Apple cider vinegar can be used instead of rice wine

Variations:
- Add chopped scallions or kimchi to the pork mixture for added flavor
- Use different types of sausage casings, such as collagen or natural casings
- Experiment with different ratios of gochugaru and sugar for different levels of spiciness and sweetness

Tips and Tricks:
- Make sure to remove any air pockets from the sausage casings to prevent spoilage during fermentation
- Use a meat thermometer to ensure the sausages are cooked to an internal temperature of 160°F
- Store the fermented sausages in an airtight container in the refrigerator for up to 2 months

Storage Instructions:
- Store the fermented sausages in an airtight container in the refrigerator for up to 2 months

Reheating Instructions:
- To reheat the sausages, grill or pan-fry them over medium-high heat until heated through

Presentation Ideas:
- Serve the sausages sliced on a platter with dipping sauces, such as soy sauce or gochujang

Garnishes:
- Garnish the sausages with chopped scallions or sesame seeds

Pairings:
- Serve the sausages with steamed rice and banchan (Korean side dishes)

Suggested Side Dishes:
- Kimchi
- Steamed vegetables
- Japchae (Korean glass noodle stir-fry)

Troubleshooting Advice:
- If the sausages develop a slimy texture or foul odor during fermentation, they may have spoiled and should be discarded
- Make sure to use fresh, high-quality ingredients to prevent spoilage

Food Safety Advice:
- Use a meat thermometer to ensure the sausages are cooked to an internal temperature of 160°F to prevent foodborne illness
- Make sure to clean and sanitize all equipment and surfaces before and after handling raw meat

Food History:
- Fermented sausages, known as soondae in Korean cuisine, have been a popular street food in Korea for centuries

Flavor Profiles:
- Spicy, savory, and slightly sour from fermentation

Serving Suggestions:
- Serve the sausages as an appetizer or main dish

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Region: Korean

Taste: Spicy, Tangy, Savory, Umami, Fermented