Sundae (Korean: 순대 [sun.dɛ], sometimes anglicized as soondae) is a type of blood sausage in Korean cuisine.[1] It is a popular street food in both North and South Korea,[2][3] made generally by steaming cow or pig's intestines that are stuffed with various ingredients.[4]


Recipes of sundae are found in 19th-century cookbooks such as Gyuhap chongseo and Siuijeonseo.[5]

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.[6] 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.[6][7]


Steaming sundae

While traditional, North Korean, Russian Korean (Koryo-saram and Sakhalin Korean),[8] 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.[9][10][11][12] Other possible ingredients for fillings include kkaennip (perilla leaves), scallions, doenjang (soybean paste), kimchi, and soybean sprouts.[13]

Regional varieties include abai-sundae (아바이순대) of Hamgyong and Pyongan Provinces,[6] 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.[14]

Some varieties use seafood as casing.[13] 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.[5][13] Myeongtae-sundae (명태순대), made with Alaska pollock is a local specialty of Gangwon and Hamgyong.[5][13] Eogyo-sundae (어교순대) is made with swim bladder of brown croakers.[13][15]


In South Korea, sundae is often steamed and served with steamed offals such as gan (liver) and heopa (lung).[6] 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.[16] 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 dishes

  • Sundae-guk (순댓국) – a guk (soup) made with sundae, other offals, and meat.[6][17]
  • Sundae-bokkeum (순대볶음) – a bokkeum (stir-fry) made with sundae, vegetables, and gochujang.[6]
  • Baek-sundae-bokkeum (백순대볶음) – made in the same was as sundae-bokkeum but without gochujang.

See also


  1. ^ Rufus, Anneli (6 December 2017). "10 Brilliant Uses for Blood Sausage". HuffPost. Retrieved 19 February 2018. 
  2. ^ Kim, Yoo-sung (9 June 2015). "Ask a North Korean: what's Pyongyang's street food speciality?". The Guardian. Retrieved 19 February 2018. 
  3. ^ "Sillim-dong's Sundae Town (Sundae Bokkeum Alley)". Visit Seoul. Seoul Metropolitan Government. 9 November 2011. Retrieved 19 February 2018. 
  4. ^ Kim, YH Brad; Jang, A (2014). "Ethnic meat products – Japan and Korea". In Dikeman, Michael; Devine, Carrick. Encyclopedia of Meat Sciences (Second ed.). San Diego, CA: Elsevier Academic Press. p. 548. ISBN 978-0-12-384731-7. Retrieved 19 February 2018. 
  5. ^ a b c 서혜경 (1995). "순대". Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 1 June 2008. 
  6. ^ a b c d e f Chang, Sung E. (4 October 2012). "Sundae Bloody Sundae". Roads & Kingdoms. Retrieved 19 February 2018. 
  7. ^ Whitten, Richard (8 February 2017). "Tour Guide: Seoul, South Korea". Paste. Retrieved 19 February 2018. 
  8. ^ Mishan, Ligaya (16 February 2017). "At Cafe Lily, the Korean-Uzbek Menu Evokes a Past Exodus". The New York Times. Retrieved 19 February 2018. 
  9. ^ Kim, Jin Kyung (2013). "From Lettuce to Fish Skin: Koreans' Appetite for Wrapped and Stuffed Foods". In McWilliams, Mark. Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012. Totnes, Devon, UK: Prospect Books. pp. 233‒234. ISBN 978-1-903018-99-6. Retrieved 19 February 2018. 
  10. ^ Goldberg, Lina (23 March 2012). "Asia's 10 greatest street food cities". CNN Travel. Retrieved 11 April 2012. 
  11. ^ Leith, Sam (20 March 2014). "The Edible Atlas: Around the World in 39 Cuisines – review". The Guardian. Retrieved 19 February 2018. 
  12. ^ Fletcher, Nichola (2012). Sausage: A country-by-country photographic guide with recipes (1st American ed.). New York: Dorling Kindersley. p. 137. ISBN 978-0-7566-8983-4. 
  13. ^ a b c d e Allen, Gary (2015). Sausage: A Global History. London: Reaktion Books. pp. 79, 103, 110. ISBN 978-1-78023-555-4. Retrieved 19 February 2018. 
  14. ^ "순대". Doosan Encyclopedia (in Korean). Retrieved 1 June 2008. 
  15. ^ "어교순대". Doosan Encyclopedia (in Korean). Retrieved 1 June 2008. 
  16. ^ 최승호 (22 March 2016). "(온라인)맛있는 스토리텔링<29>순대와 소시지". Seoul Shinmun (in Korean). Retrieved 19 February 2018. 
  17. ^ Jung, Alex (11 November 2011). "5 Korean ways to eat a pig". CNN Travel. Retrieved 11 April 2012.