Sundae

Method

Thoroughly clean the pork intestines under running water, scrubbing gently to remove any residual matter, then blanch briefly in boiling water and cut into 5cm lengths. Cook the sweet rice until tender, then mix with finely diced pork meat, minced garlic, diced onion, sesame oil, and soy sauce. Stuff the mixture firmly into the prepared intestine casing, tying the ends securely with kitchen twine. Bring water to a boil in a large pot and add the stuffed sundae along with black pepper and salt, simmering for 45 minutes until cooked through. Slice the cooked sundae into 1cm thick rounds and serve warm with dipping sauce made from gochugaru mixed with sesame oil, garlic, and soy sauce.