Method for steaming uncooked soondae links from a soondae shop. (Soondae is a traditional Korean blood sausage similar to boudin noir and haggis.) Tightly wrap the uncut sausage link (about 12 inches long) in saran wrap, place in a gallon storage bag, and refrigerate (do not freeze). Bring water to boil in a large Chinese steamer. Remove the saran wrap from the link. Shape the link into a loose circle and place in a wide and low-rimmed glass bowl, and then place the bowl in the steamer. Cover and steam (on medium-high heat) for 15 mins. The link should feel springy to the touch, and it may have developed some air bubbles. Let cool for a few mins (to avoid the casing curling back), then slice on a ¼” diagonal. (Feb. 2019)
Cooking Adventures 