Sundaeguk (Korean blood sausage soup)

Instructions

1. Slice the sundae into 1 cm slices and cut the cabbage into pieces. Thinly slice the onion and finely chop the garlic.
2. Bring the stock to the boil in a pan. Dissolve the doenjang and gochujang with a little stock before adding them.
3. Add the onion, garlic and cabbage. Simmer for 10 minutes over medium heat.
4. Add the sundae slices and, if using, the liver. Continue cooking for 8 to 10 minutes until the sausage is piping hot and translucent at the edges.
5. Season with fish sauce, pepper and a little salt. Taste and adjust.
6. Add the chopped chives and whole eggs if using, then cover for 1 minute.
7. Serve piping hot, with rice on the side.