Sundae (순대)

 

Sundae (순대)

Sundae, the unique take on the blood sausage phenomenon in Korea. This is a dish that is often considered unusual but it smells and tastes better than it looks. This dish uses various body parts from both pigs and cows to create an unbeatable, complex dish that’s easy to scarf down.

The typical Korean food is usually made by filling the intestines of a cow or a pig with dangmyeons 당면 (transparent noodles), offal and pig’s blood. Everything then steamed or boiled in a pot giving the Sundae 순대 a solid consistency similar to the sausage.

But there are many varieties of the typical Asian delicacy, usually based on the province in which they are cooked, where for example instead of noodles rice is placed, or ingredients such as tofu, kimchi, garlic, beans, seafood, or perilla leaves are added. Sometimes a whole and emptied squid is used instead of the intestine.

It is eaten by mixing the slices of the sausage in a little bit of salt and pepper, or in the Busan style with ssamjang sauce and green chili. Usually, it is accompanied by boiled liver or tteokbokki (rice cake cut into small cylinders and cooked in very hot spicy sauce).

The Sundae 순대 can also be the main ingredient of the Sundaeguk soup (순대국).

Sundae (순대) VIDEO