Sundae (Korean: 순대 [sun.dɛ], sometimes anglicized as soondae) is a type of blood sausage in Korean cuisine. It is a popular street food in both North and South Korea, made generally by steaming cow or pig's intestines that are stuffed with various ingredients.
Recipes of sundae are found in 19th-century cookbooks such as Gyuhap chongseo and Siuijeonseo.
Traditionally sundae, cow or pig intestines stuffed with seonji (blood), minced meats, rice, and vegetables, was an indulgent food consumed during special occasions, festivities and large familial gatherings. After Korean War, when meat was scarce during the period of post-war poverty, dangmyeon replaced meat fillings in South Korea and sundae became an inexpensive street snack sold in bunsikjip (snack bars), pojangmacha (street stalls), and traditional markets.
While traditional, North Korean, Russian Korean (Koryo-saram and Sakhalin Korean), and Chinese Korean sundae fillings include seonji (blood), minced meat, rice, and vegetables, modern South Korean varieties often use dangmyeon (glass noodles) instead of meat, rice, and vegetables. Other possible ingredients for fillings include kkaennip (perilla leaves), scallions, doenjang (soybean paste), kimchi, and soybean sprouts.
Regional varieties include abai-sundae (아바이순대) of Hamgyong and Pyongan Provinces, Kaesong-sundae (개성순대) of Kaesong, Baegam-sundae (백암순대) of Yongin, Jeju-sundae (제주순대) of Jeju Island, Byeongcheon-sundae (병천순대) of Chungcheong Province, and amppong-sundae (암뽕순대) of Jeolla Province.
Some varieties use seafood as casing. Ojingeo-sundae (오징어순대) made with fresh squid is a local specialty of Gangwon, while mareun-ojingeo-sundae (마른오징어순대) made with dried squid is eaten in Gangwon as well as Gyeonggi. Myeongtae-sundae (명태순대), made with Alaska pollock is a local specialty of Gangwon and Hamgyong. Eogyo-sundae (어교순대) is made with swim bladder of brown croakers.
Traditional sundae (blood sausage) served with steamed offal
South Korean sundae stuffed with dangmyeon (cellophane noodles)
Ojingeo-sundae (squid sundae)
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-black pepper mixture (Seoul), in vinegar-gochujang mixture (Honam), seasoned soybean paste in Yeongnam, and soy sauce in Jeju. 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 have a menu item called tteok-twi-sun, referring to a set menu consisting of tteok-bokki, twigim, and sundae.
- Sundae-guk (순댓국) – a guk (soup) made with sundae, other offals, and meat.
- Sundae-bokkeum (순대볶음) – a bokkeum (stir-fry) made with sundae, vegetables, and gochujang.
- Baek-sundae-bokkeum (백순대볶음) – made in the same was as sundae-bokkeum but without gochujang.
Sundae-guk (blood sausage soup) served in ttukbaegi
Sundae-bokkeum (stir-fried blood sausage with vegetables)
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