''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 influenc ...

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 ...

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 consumpt ...

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 or geography. Etymology The word ''north ...

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 an ...

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 unificat ...

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 i ...

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 ...

, 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 bev ...

'' and '' Siuijeonseo''. Traditional ''sundae'', cow or pig intestines stuffed with '' seonji'' (blood), minced meats,

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

, 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 edible flower, flowers, ...

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

Korean War {{Infobox military conflict , conflict = Korean War , partof = the Cold War and the Korean conflict , image = Korean War Montage 2.png , image_size = 300px , caption = Clockwise from top:{ ...

, when meat was scarce during the period of post-war poverty, '' dangmyeon'' replaced meat fillings in South Korea. ''Sundae'' became an inexpensive street snack sold in '' bunsikjip'' (snack bars), '' pojangmacha'' (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 fo ...

and Sakhalin Korean), and Chinese Korean ''sundae'' fillings include '' seonji'' (blood), minced meat,

, and

s. Modern South Korean '' bunsik'' (snack food) varieties often use '' dangmyeon'' (glass noodles) instead of meat, rice, and vegetables. Other fillings include '' kkaennip'' (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, c ...

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 fer ...

'' (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), ...

, 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 and Pyongan Provinces, ''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 cou ...

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

Chungcheong Province Chungcheong (''Chungcheong-do''; ) was one of the 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 capital of the kingdom o ...

, 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 ...

. 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 fittin ...

, is a local specialty of Gangwon, while ''mareun-ojingeo-sundae'' () made with

dried squid Dried shredded squid is a dried, shredded, seasoned, seafood product, made from squid or cuttlefish, commonly found in coastal Asian countries, Russia, and Hawaii. The snack is also referred to as dried shredded cuttlefish. History and origins Hi ...

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 is a local specialty of Gangwon and Hamgyong. ''Eogyo-sundae'' () is made with the

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

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''-style ''sundae'' stuffed with '' dangmyeon'' (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'' (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 quant ...

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 dia ...

mixture (

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

), 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 eth ...

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, ''yeotgir ...

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 ...

), seasoned

soybean paste Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of ''miso'', other varieties of beans, such a ...

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-gove ...

, 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 '' As ...

in Jeju. ''Sundae'' is sold a lot at ''guk-bap'' restaurants or bunsikjip(snack bars). As ''sundae'' is often sold in '' bunsikjip,'' along with '' tteok-bokki'' (stir-fried rice cakes) and '' twigim'' (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'' (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 ...

'' 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