Hangul 순대 McCune–Reischauer sundae | Revised Romanization sundae | |
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Similar Tteok‑bokki, Gopchang, Mandu, Bokkeum, Gimbap | ||
Sundae ([sʰundɛ], also romanised in anglicism as soondae) or Korean sausage is a Korean dish made generally by boiling or steaming cow or pig's intestines that are stuffed with various ingredients. It is a kind of blood sausage and believed to have been eaten since long ago. The recipes related to sundae can be found in Joseon cookbooks published in 19th century such as "Gyuhap chongseo" and "Siuijeonseo".
Contents
Sundae can be made with seafood such as ojing-eo sundae (오징어 순대 squid sundae) and myeongtae sundae (명태 순대 Alaska pollock sundae).
The most common type of sundae is made of pig's intestines stuffed with cellophane noodles (dangmyeon), barley, and pork blood, although some variants also contain perilla leaves, scallions (pa), fermented soybean paste (doenjang), glutinous rice, kimchi, or soybean sprouts. It is a popular street food in North Korea and South Korea. In Seoul, there is a neighborhood called Sundae Town in Sillim-dong, which has many restaurants specializing in sundae.
South Koreans usually eat sundae with tteokbokki sauce. Many restaurants have a menu item called "tteok-twi-sun"(떡튀순, which contains tteokbokki, fries and sundae).
Varieties
Each variety of sundae follows either the originated region with a different recipe or the wrapping. Gaeseong soondae shows the former case, originating in Kaesong while ojingeo soondae takes its name from the ingredient which wraps sundae filling.