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1
Rice Soak rice for about 30 minutes.
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2
Rinse with cold water until water runs clear.
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3
Rice CookerPlace rice in rice cooker with 1/4 cup less water than standard cooking instructions call for.
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4
Stove topPlace rice in cooking pot with 3 1/2 cups water.
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5
Bring to a boil and immediately reduce heat to low.
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6
Cover and simmer for about 45 minutes.
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7
Remove from heat, fluff with fork, and let cool.
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8
Intestine - Clean the intestine by running slightly warm water through one end and squeezing gently through to the other.
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9
Rinse in cold water, then soak in a light salt water solution (1 teaspoon salt/1 quart water) for about an hour.
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10
Cut into 1 foot sections or leave whole as desired.
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11
Tie one end of each section closed with cotton string.
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12
Stuffing - Noodle Soak in luke warm water until soft.
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13
Rough chop the noodle.
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14
Scallion Fine chop the scallion.
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15
Sesame seed Dry toast the sesame seeds in a pan over medium high heat until golden brown.
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16
Crush the following with a mortar and pestle.
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17
Sesame seeds Garlic Ginger Mix all stuffing ingredients together in a large mixing bowl.
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18
Stuff the intestine Using a funnel or sausage stuffing machine, loosely stuff each section.
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19
Gently squeeze stuffing through the entire length of the section.
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20
Dont pack the stuffing too tightly or the sausage may split open during cooking.
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21
Tie off open end(s) with cotton string.
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22
Cooking Place sausage into a pot and completely cover with a salt water solution (1 teaspoon salt/quart of water).
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23
Bring to a boil, then reduce heat and simmer uncovered for about 45 minutes.
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24
Sausage is done when a toothpick or skewer is inserted and comes out clean.
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25
Sausage may be served now (slice on a diagonal about 1/8 to 1/4 inch thick), or frozen for later use in other dishes.
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26
Note: Before serving, cut off the string tied ends and discard.
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27
Serve warm with a small dish of mixed salt and pepper, and one of gochujang for dipping.
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28
May also be eaten Ssam style with large leaves (cabbage, loose leaf lettuce, perilla, etc) ssamjang and rice.
