 | |
| Type | Blood sausage |
|---|---|
| Course | Street food |
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Korean name | |
| Hangul | 순대 |
| RR | sundae |
| MR | sundae |
| IPA | [sun.dɛ] |
Sundae (Korean:순대;pronounced[sun.dɛ], sometimesanglicized assoondae) is a type ofblood sausage inKorean cuisine.[1][2] It is a popularstreet food in bothNorth and South Korea,[3][4] generally made bysteaming cow or pig'sintestines stuffed with various ingredients.[5]
Thesundae sausage dates back to theGoryeo period (918–1392), whenwild boars, prominent across theKorean Peninsula, were used in the dish.[6] Recipes forsundae are found in nineteenth century cookbooks includingGyuhap chongseo andSiuijeonseo.[7]
Traditionalsundae, cow or pig intestines stuffed withseonji (blood),minced meats,rice, andvegetables, was an indulgent food consumed during special occasions, festivities and large family gatherings.[8] After theKorean War, when meat was scarce during the period of post-war poverty,dangmyeon replaced meat fillings in South Korea.Sundae became an inexpensivestreet snack sold inbunsikjip (snack bars),pojangmacha (street stalls), and traditional markets.[8][9]
The skin of sundae is made by rubbing the pig intestines with salt and flour to get rid of the smell. When flipping the trimmed pig intestines, the clean side is exposed to the outside. Put pork skin in it along with tofu, bean sprouts, glutinous rice, and various spices. The sundae made in this way is steamed in a cauldron.[10]
Traditional South Korean varieties, as well as all North Korean, Russian Korean (Koryo-saram andSakhalin Korean),[11] andChinese Koreansundae fillings includeseonji (blood), minced meat,rice, andvegetables. Modern South Koreanbunsik (snack food) varieties often usedangmyeon (glass noodles) instead of meat, rice, and vegetables.[12][13][14][15] Other fillings includekkaennip (perilla leaves),scallions,doenjang (soybean paste),kimchi, andsoybean sprouts.[16]
Regional varieties includeabai-sundae (아바이순대) from theHamgyong andPyongan Provinces,[8]Kaesong-sundae (개성순대) fromKaesong,Baegam-sundae (백암순대) fromYongin,Jeju-sundae (제주순대) fromJeju Island,Byeongcheon-sundae (병천순대) fromChungcheong Province, andamppong-sundae (암뽕순대) fromJeolla Province.[17]
Some varieties use seafood as casing.[16]Ojingeo-sundae (오징어순대), made with freshsquid, is a local specialty ofGangwon, whilemareun-ojingeo-sundae (마른오징어순대) made withdried squid is eaten in Gangwon as well asGyeonggi.[7][16]Myeongtae-sundae (명태순대), made withAlaska pollock is a local specialty of Gangwon andHamgyong.[7][16]Eogyo-sundae (어교순대) is made with theswim bladder ofbrown croakers.[16][18]
In South Korea,sundae is often steamed and served with steamed offals such asgan (liver) andheopa (lung).[8] Sliced pieces ofsundae and sides are dipped insalt-black pepper mixture (Seoul), invinegar-gochujang mixture (Honam), seasonedsoybean paste inYeongnam, andsoy sauce inJeju.[19]Sundae is sold a lot atguk-bap restaurants[20] or bunsikjip (snack bars). Assundae is often sold inbunsikjip, along withtteok-bokki (stir-fried rice cakes) andtwigim (fritters), it is also dipped intteok-bokki sauce. Manybunsikjip offertteok-twi-sun, a set menu withtteok-bokki,twigim andsundae.[21]
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
