''Sundae'' ( ko, 순대 , sometimes

anglicized Anglicisation is the process by which a place or person becomes influenced by English culture or British culture, or a process of cultural and/or linguistic change in which something non-English becomes English. It can also refer to the influen ...

as ''soondae'') is a type of

blood sausage A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the A ...

Korean cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...

. It is a popular

street food Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumption ...

in both

North North is one of the four compass points or cardinal directions. It is the opposite of south and is perpendicular to east and west. ''North'' is a noun, adjective, or adverb indicating Direction (geometry), direction or geography. Etymology T ...

and

South Korea South Korea, officially the Republic of Korea (ROK), is a country in East Asia, constituting the southern part of the Korea, Korean Peninsula and sharing a Korean Demilitarized Zone, land border with North Korea. Its western border is formed ...

, generally made by

steaming Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking ha ...

cow or pig's

intestine The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans ...

s stuffed with various ingredients.

History

The ''sundae'' sausage dates back to the

Goryeo Goryeo (; ) was a Korean kingdom founded in 918, during a time of national division called the Later Three Kingdoms period, that unified and ruled the Korean Peninsula until 1392. Goryeo achieved what has been called a "true national unificati ...

period (918–1392), when

wild boar The wild boar (''Sus scrofa''), also known as the wild swine, common wild pig, Eurasian wild pig, or simply wild pig, is a suid native to much of Eurasia and North Africa, and has been introduced to the Americas and Oceania. The species is ...

s, prominent across the

Korean Peninsula Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic o ...

, were used in the dish. Recipes for ''sundae'' are found in nineteenth century cookbooks including ''

Gyuhap chongseo ''Gyuhap chongseo'' (roughly translated as "Women's Encyclopedia") is a compendium of advice for women, written by Yi Bingheogak in 1809 during the Korean Joseon Dynasty. Composition * ''Jusaui'' () : making ''jang'' (condiments), alcoholic beve ...

'' and ''

Siuijeonseo ''Siuijeonseo'' () is a Korean cookbook compiled in the late 19th century. The author is unknown but is assumed to be a lady of the yangban (nobility during the Joseon dynasty) class in Sangju, North Gyeongsang Province. In 1919, as Sim Hwanjin w ...

''. Traditional ''sundae'', cow or pig intestines stuffed with ''

seonji Many cultures consume blood, often in combination with meat. The blood may be in the form of blood sausage, as a thickener for sauces, a cured salted form for times of food scarcity, or in a blood soup. This is a product from domesticated a ...

'' (blood), minced meats,

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

, and

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

s, was an indulgent food consumed during special occasions, festivities and large family gatherings. After the

Korean War , date = {{Ubl, 25 June 1950 – 27 July 1953 (''de facto'')({{Age in years, months, weeks and days, month1=6, day1=25, year1=1950, month2=7, day2=27, year2=1953), 25 June 1950 – present (''de jure'')({{Age in years, months, weeks a ...

, when meat was scarce during the period of post-war poverty, ''

dangmyeon Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitos ...

'' replaced meat fillings in South Korea. ''Sundae'' became an inexpensive street snack sold in ''

bunsik ''Bunsik'' () is a generic term used to refer to inexpensive Korean dishes available at ''bunsikjeom'' (분식점) or ''bunsikjip'' (분식집) snack restaurants. Since the term ''bunsik'' literally means "food made from flour," foods such as ' ...

jip'' (snack bars), ''

pojangmacha ''Pojangmacha'' (포장마차) is form of commercial establishment based out of a small tent (sometimes on wheels) or street stall found in South Korea. These establishment sell popular street foods, such as ''hotteok'', ''gimbap'', ''tteokbokki ...

'' (street stalls), and traditional markets.

Varieties

Traditional South Korean varieties, as well as all North Korean, Russian Korean (

Koryo-saram Koryo-saram ( ko, 고려사람; russian: Корё сарам; uk, Корьо-сарам) is the name which ethnic Koreans in the post-Soviet states use to refer to themselves. The term is composed of two Korean words: "", a historical name for ...

and

Sakhalin Korean Sakhalin Koreans are Russian citizens and residents of Korean descent living on Sakhalin Island, who can trace their roots to the immigrants from the Gyeongsang and Jeolla provinces of Korea during the late 1930s and early 1940s, the latter ha ...

), and Chinese Korean ''sundae'' fillings include ''

'' (blood), minced meat,

, and

s. Modern South Korean ''

'' (snack food) varieties often use ''

'' (glass noodles) instead of meat, rice, and vegetables. Other fillings include ''

kkaennip ''Perilla frutescens'', commonly called deulkkae, perilla or Korean perilla, is a species of ''Perilla'' in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean ...

'' (perilla leaves),

scallion Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, ch ...

s, ''

doenjang ''Doenjang'' * (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soybean fe ...

'' (soybean paste),

kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin ...

, and

soybean sprout Soybean sprout is a culinary vegetable grown by sprouting soybeans. It can be grown by placing and watering the sprouted soybeans in the shade until the roots grow long. Soybean sprouts are extensively cultivated and consumed in Asian countries. ...

s. Regional varieties include ''abai-sundae'' () from the

Hamgyong Hamgyong Province () was one of the Eight Provinces (Korea), Eight Provinces of Korea during the Joseon Dynasty. Hamgyŏng was located in the northeast of Korea. The provincial capital was Hamhung, Hamhŭng. Names The province was first establis ...

and

Pyongan Province Pyeong-an Province (, ) was one of Eight Provinces of Korea during the Joseon Dynasty. Pyeong'an was located in the northwest of Korea. The provincial capital was Pyeongyang (now Pyongyang, North Korea). History Pyeong'an Province was formed in ...

s, ''Kaesong-sundae'' () from

Kaesong Kaesong (, ) is a special city in the southern part of North Korea (formerly in North Hwanghae Province), and the capital of Korea during the Taebong kingdom and subsequent Goryeo dynasty. The city is near the Kaesong Industrial Region close t ...

, ''Baegam-sundae'' () from

Yongin Yongin () is a city in the Seoul Capital Area, the largest in Gyeonggi Province, South Korea. With a population over 1 million, the city has developed rapidly since the 21st century, recording the highest population growth of any city in the count ...

, ''Jeju-sundae'' () from Jeju Island, ''Byeongcheon-sundae'' () from

Chungcheong Province Chungcheong (''Chungcheong-do''; ) was one of the Eight Provinces (Korea), eight provinces of Korea during the Joseon Dynasty. Chungcheong was located in the southwest of Korea. The provincial capital was located at Gongju, which had been the ...

, and ''amppong-sundae'' () from

Jeolla Province Jeolla Province (, ) was one of the historical Eight Provinces of Korea during the Kingdom of Joseon in today Southwestern Korea. It consisted of the modern South Korean provinces of North Jeolla, South Jeolla and Gwangju Metropolitan City as wel ...

. Some varieties use seafood as casing. ''Ojingeo-sundae'' (), made with fresh

squid True squid are molluscs with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder Decapodiformes, though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting t ...

, is a local specialty of

Gangwon Gangwon or Kangwŏn may refer to: * Gangwon Province (historical), the Goryeo, Joseon Dynasty and the Japanese Korean province * Gangwon Province (South Korea), a province of South Korea, with its capital at Chuncheon. Before the division of Kore ...

, while ''mareun-ojingeo-sundae'' () made with dried squid is eaten in Gangwon as well as

Gyeonggi Gyeonggi-do (, ) is the most populous province in South Korea. Its name, ''Gyeonggi'', means "京 (the capital) and 畿 (the surrounding area)". Thus, ''Gyeonggi-do'' can be translated as "Seoul and the surrounding areas of Seoul". Seoul, the na ...

. ''Myeongtae-sundae'' (), made with

Alaska pollock The Alaska pollock or walleye pollock (''Gadus chalcogrammus'') is a marine fish species of the cod genus ''Gadus'' and family Gadidae. It is a semi-pelagic Shoaling and schooling, schooling fish widely distributed in the North Pacific Ocean, N ...

is a local specialty of Gangwon and

. ''Eogyo-sundae'' () is made with the

swim bladder The swim bladder, gas bladder, fish maw, or air bladder is an internal gas-filled Organ (anatomy), organ that contributes to the ability of many bony fish (but not cartilaginous fish) to control their buoyancy, and thus to stay at their curren ...

of brown croakers. File:Pork suyuk and sundae.jpg, Traditional ''sundae'' (blood sausage) served with steamed

offal Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...

File:Sundae 3.jpg, ''

Bunsik ''Bunsik'' () is a generic term used to refer to inexpensive Korean dishes available at ''bunsikjeom'' (분식점) or ''bunsikjip'' (분식집) snack restaurants. Since the term ''bunsik'' literally means "food made from flour," foods such as ' ...

''-style ''sundae'' stuffed with ''

'' (cellophane noodles) File:Korean cuisine-Ojingeo sundae-01.jpg, ''Ojingeo-sundae'' (squid ''sundae'')

Accompaniments

In South Korea, ''sundae'' is often steamed and served with steamed offals such as ''

gan The word Gan or the initials GAN may refer to: Places *Gan, a component of Hebrew placenames literally meaning "garden" China * Gan River (Jiangxi) * Gan River (Inner Mongolia), * Gan County, in Jiangxi province * Gansu, abbreviated ''Gā ...

'' (liver) and '' heopa'' (lung). Sliced pieces of ''sundae'' and sides are dipped in

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diame ...

mixture (

Seoul Seoul (; ; ), officially known as the Seoul Special City, is the capital and largest metropolis of South Korea.Before 1972, Seoul was the ''de jure'' capital of the Democratic People's Republic of Korea (North Korea) as stated iArticle 103 ...

), in

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to et ...

gochujang ''Gochujang'' (, from Korean: , ) or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, ''meju'' (fermented soybean) powder, ''yeotgireum'' ...

mixture (

Honam Honam (; literally "south of the lake") is a region coinciding with the former Jeolla Province in what is now South Korea. Today, the term refers to Gwangju, South Jeolla and North Jeolla Provinces. The name "Jeonla-do" is used in the names of th ...

), seasoned soybean paste in

Yeongnam Yeongnam (Hangul: 영남, ; literally "south of the passes") is a region that coincides with the former Gyeongsang Province in what is now South Korea. The region includes the modern-day provinces of North and South Gyeongsang and the self-gov ...

, and

soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...

Jeju Jeju may refer to: * Jeju Island (Jejudo), an island near South Korea * Jeju Province (formerly transliterated Cheju), a province of South Korea comprising Jejudo **Jeju City, the biggest city on Jejudo **Jeju dog, a dog native to Jejudo ** Jeju l ...

. ''Sundae'' is sold a lot at ''guk-bap'' restaurants or bunsikjip(snack bars). As ''sundae'' is often sold in ''

jip,'' along with ''

tteok-bokki (), or simmered rice cake, is a popular Korean food made from small-sized (long, white, cylinder-shaped rice cakes) called (; "rice cake noodles") or commonly (; " rice cakes"). * Eomuk (fish cakes), boiled eggs, and scallions are some commo ...

'' (stir-fried rice cakes) and ''

twigim A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory vari ...

'' (fritters), it is also dipped in ''tteok-bokki'' sauce. Many ''bunsikjip'' offer ''tteok-twi-sun'', a set menu with ''tteok-bokki'', ''twigim'' and ''sundae''.

''Sundae'' dishes

* ''Sundae-guk'' () – a ''

guk ''Guk'' (), also sometimes known as ''tang'' (), is a class of soup-like dishes in Korean cuisine. ''Guk'' and ''tang'' are commonly grouped together and regarded as the same type of dish, although ''tang'' can sometimes be less watery than ...

'' (soup) made with ''sundae'', other

s, and

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

. * ''Sundae-bokkeum'' () – a ''

bokkeum ''Bokkeum'' () is a category of stir-fried dishes in Korean cuisine. Etymology ''Bokkeum'' () is a verbal noun derived from the Korean verb ''bokkda'' (), meaning "to cook food or food ingredients with little or a small amount of liquid by ...

'' (stir-fry) made with ''sundae'', vegetables, and

. * ''Baek-sundae-bokkeum'' () – a ''sundae-bokkeum'' without

. File:Sundae-guk.jpg, ''Sundae-guk'' (blood sausage soup) served in ''

ttukbaegi A ''ttukbaegi'' () is a type of ''oji-gureut'', which is an ''onggi'' coated with brown-tone ash glaze. The small, black to brown earthenware vessel is a cookware/serveware used for various ''jjigae'' (stew), ''gukbap'' (soup with rice), or oth ...

'' File:2015년 10월 25일 과천시 굴다리시장 형태네집 순대볶음.jpg, ''Sundae-bokkeum'' (stir-fried blood sausage with vegetables)

References

{{Sausage Blood sausages Bunsik Korean sausages Street food in South Korea Precooked sausages

History

Varieties

Accompaniments

''Sundae'' dishes

See also

References