Sundae (sausage)

Sundae (Korean: 순대 [sun.dɛ], sometimes anglicized as soondae) is a type of blood sausage in Korean cuisine.[1][2] It is a popular street food in both North and South Korea,[3][4] generally made by steaming cow or pig's intestines stuffed with various ingredients.[5]

TypeBlood sausage
CourseStreet food
Place of originKorea
Associated cuisineKorean cuisine
Korean name
Revised Romanizationsundae


The sundae sausage dates back to the Goryeo period (918–1392), when wild boars, prominent across the Korean Peninsula, were used in the dish.[6] Recipes for sundae are found in nineteenth century cookbooks including Gyuhap chongseo and Siuijeonseo.[7]

Traditional 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 family gatherings.[8] After the Korean War, 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.[8][9]


Steaming sundae

Traditional South Korean varieties, as well as all North Korean, Russian Korean (Koryo-saram and Sakhalin Korean),[10] and Chinese Korean sundae fillings include seonji (blood), minced meat, rice, and vegetables. Modern South Korean bunsik (snack food) varieties often use dangmyeon (glass noodles) instead of meat, rice, and vegetables.[11][12][13][14] Other fillings include kkaennip (perilla leaves), scallions, doenjang (soybean paste), kimchi, and soybean sprouts.[15]

Regional varieties include abai-sundae (아바이순대) from the Hamgyong and Pyongan Provinces,[8] Kaesong-sundae (개성순대) from Kaesong, Baegam-sundae (백암순대) from Yongin, Jeju-sundae (제주순대) from Jeju Island, Byeongcheon-sundae (병천순대) from Chungcheong Province, and amppong-sundae (암뽕순대) from Jeolla Province.[16]

Some varieties use seafood as casing.[15] 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.[7][15] Myeongtae-sundae (명태순대), made with Alaska pollock is a local specialty of Gangwon and Hamgyong.[7][15] Eogyo-sundae (어교순대) is made with the swim bladder of brown croakers.[15][17]


In South Korea, sundae is often steamed and served with steamed offals such as gan (liver) and heopa (lung).[8] 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.[18] Sundae is sold a lot at guk-bap restaurants[19] 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 (순대국) – a guk (soup) made with sundae, other offals, and meat.[8][20]
  • Sundae-bokkeum (순대볶음) – a bokkeum (stir-fry) made with sundae, vegetables, and gochujang.[8]
  • Baek-sundae-bokkeum (백순대볶음) – a sundae-bokkeum without gochujang.

See also


  1. "The Korean Blood Sausage". The RushOrder Blog. Retrieved 2018-06-07.
  2. Rufus, Anneli (6 December 2017). "10 Brilliant Uses for Blood Sausage". HuffPost. Retrieved 19 February 2018.
  3. Kim, Yoo-sung (9 June 2015). "Ask a North Korean: what's Pyongyang's street food speciality?". The Guardian. Retrieved 19 February 2018.
  4. "Sillim-dong's Sundae Town (Sundae Bokkeum Alley)". Visit Seoul. Seoul Metropolitan Government. 9 November 2011. Retrieved 19 February 2018.
  5. Kim, YH Brad; Jang, A (2014). "Ethnic meat products – Japan and Korea". In Dikeman, Michael; Devine, Carrick (eds.). Encyclopedia of Meat Sciences (Second ed.). San Diego, CA: Elsevier Academic Press. p. 548. ISBN 978-0-12-384731-7. Retrieved 19 February 2018.
  6. Eaves, Gregory C. (24 November 2015). "Eat your way across Korea: North Korean blood sausage". Retrieved 11 April 2018.
  7. 서혜경 (1995). "순대". Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 1 June 2008.
  8. Chang, Sung E. (4 October 2012). "Sundae Bloody Sundae". Roads&Kingdoms. Retrieved 19 February 2018.
  9. Whitten, Richard (8 February 2017). "Tour Guide: Seoul, South Korea". Paste. Retrieved 19 February 2018.
  10. Mishan, Ligaya (16 February 2017). "At Cafe Lily, the Korean-Uzbek Menu Evokes a Past Exodus". The New York Times. Retrieved 19 February 2018.
  11. Kim, Jin Kyung (2013). "From Lettuce to Fish Skin: Koreans' Appetite for Wrapped and Stuffed Foods". In McWilliams, Mark (ed.). 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.
  12. Goldberg, Lina (23 March 2012). "Asia's 10 greatest street food cities". CNN Travel. Retrieved 11 April 2012.
  13. Leith, Sam (20 March 2014). "The Edible Atlas: Around the World in 39 Cuisines – review". The Guardian. Retrieved 19 February 2018.
  14. 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.
  15. Allen, Gary (2015). Sausage: A Global History. London: Reaktion Books. pp. 79, 103, 110. ISBN 978-1-78023-555-4. Retrieved 19 February 2018.
  16. "순대". Doosan Encyclopedia (in Korean). Retrieved 1 June 2008.
  17. "어교순대". Doosan Encyclopedia (in Korean). Retrieved 1 June 2008.
  18. 최승호 (22 March 2016). "(온라인)맛있는 스토리텔링<29>순대와 소시지". Seoul Shinmun (in Korean). Retrieved 19 February 2018.
  19. "순대국밥집 : 네이버 통합검색". (in Korean). Retrieved 2021-04-12.
  20. Jung, Alex (11 November 2011). "5 Korean ways to eat a pig". CNN Travel. Retrieved 11 April 2012.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.