When it comes to Korean street food, few dishes hold as much history, nostalgia, and bold flavor as sundae (순대). This humble blood sausage, made by stuffing pig intestines with glass noodles, rice, and seasonings, has been a favorite snack for generations. But sundae is more than just a street food treat—it’s a dish steeped in tradition, regional variations, and even fine dining reinventions.
In this blog post, we’ll dive into the origins of sundae, explore its diverse styles across Korea, and even introduce you to places where you can experience this delicious dish for yourself.
A Bite into History: How Sundae Became Korea’s Favorite Snack
Sundae has been around for centuries, with its earliest records dating back to the Goryeo Dynasty (918–1392). Back then, people stuffed intestines with blood and grains, creating a rich, protein-packed dish often enjoyed during special celebrations.
During the Joseon period, sundae recipes evolved, incorporating different fillings such as vegetables and minced meat. However, it wasn’t until after the Korean War (1950–1953) that the dish transformed into the street food we know today. Due to post-war food shortages, expensive meat fillings were replaced with dangmyeon (glass noodles), making sundae more affordable and accessible.
This adaptation turned sundae into one of Korea’s most beloved comfort foods, commonly sold at pojangmacha (street food stalls), markets, and small diners.
What’s Inside a Classic Sundae?
A traditional Korean sundae typically includes:
- Pig intestines – Carefully cleaned and used as the casing.
- Pig’s blood – Adds a rich, earthy flavor and deep color.
- Dangmyeon (glass noodles) – Creates a soft, chewy texture inside.
- Glutinous rice – Adds a sticky, satisfying bite.
- Perilla leaves & scallions – Provide fresh, aromatic flavors.
- Sesame seeds, garlic, and black pepper – For seasoning.
Once stuffed, the sausage is steamed, sliced, and served hot. It is typically enjoyed with a simple salt-and-pepper dip, but other condiments like ssamjang (spicy soybean paste), soy sauce, or salted shrimp are also popular.
Regional Variations: More Than Just One Type of Sundae
Depending on where you travel in Korea, you’ll find unique variations of sundae that reflect local flavors and ingredients.
Abai Sundae (아바이순대) – The North Korean-Style Sundae
- Originating from North Korea’s Hamgyong Province, this sundae is larger and bloodier than typical versions.
- Often stuffed with higher proportions of blood, vegetables, and meat for a richer taste.
- Found in Sokcho’s Abai Village, where North Korean refugees settled after the war.
Baekam Sundae (백암순대) – The White Sundae of Yongin
- Unlike the dark, blood-filled sundae, Baekam Sundae contains no blood, making it a lighter alternative.
- Instead, it is stuffed with tofu, vegetables, and meat.
- Famous in Yongin, Gyeonggi Province, where it has been enjoyed for over 100 years.
Ojingeo Sundae (오징어순대) – Squid Sundae from Gangwon Province
- Instead of pig intestines, fresh squid is used as the casing.
- Filled with vegetables, rice, and sometimes chopped squid meat.
- A popular delicacy in Gangwon Province, known for its fresh seafood.
Baekam Sundae (백암순대) – The White Sundae of Yongin
- Uses barley instead of glass noodles, giving it a chewier texture.
- Sometimes made with seafood fillings, reflecting Jeju’s island flavors.
Sundae’s Role in Korean Cuisine: From Street Food to Fine Dining
Traditionally, sundae has been seen as a cheap and filling snack, often paired with tteokbokki (spicy rice cakes) or twigim (fried tempura-style snacks). However, in recent years, chefs have started elevating sundae to fine dining status.
How to Eat and Enjoy Sundae Like a Local
If you want to enjoy sundae like a true Korean, try these classic eating styles:
1. Dipped in Salt and Pepper
The simplest and most traditional way. Just dip a warm slice into a small pile of salt and pepper and savor the natural flavors.
2. With Tteokbokki Sauce
Many street food vendors sell sundae alongside spicy tteokbokki. Dip your sundae into the thick, spicy-sweet sauce for an extra kick!
3. In a Hearty Sundae Gukbap (순대국밥)
This comforting soup features slices of sundae simmered in a rich, milky pork bone broth, often served with rice and kimchi.
4. Spicy Stir-Fried Sundae Bokkeum (순대볶음)
A pub favorite, sundae is stir-fried with gochujang (red chili paste), vegetables, and perilla leaves, creating a fiery and flavorful dish perfect for pairing with soju.
Where to Try the Best Sundae in Korea
If you’re in Korea and want to taste authentic sundae, check out these famous spots:
📍 Nongmin Baekam Soondae (농민백암순대) – Gangnam, Seoul
- Known for its thick, spicy broth-based sundae gukbap.
- Popular among locals and always has a long waiting line.
📍 Hyundai Sundaeguk (현대순대국) – Yeongdong Market, Seoul
- A hidden gem in Nonhyeon-dong, serving traditional sundae gukbap for over 30 years.
- Perfect for a comforting, homestyle meal.
📍 Sokcho Abai Sundae Village (속초 아바이마을)
- The best place to try Abai Sundae, made by North Korean refugees.
- Located near Sokcho Beach in Gangwon Province.
Final Thoughts: Why Sundae is a Must-Try for Food Lovers
Whether you’re an adventurous eater or just looking to explore Korean street food culture, sundae is a must-try. From its rich history to its modern gourmet reinventions, this blood sausage is more than just a snack—it’s a symbol of Korea’s culinary resilience and creativity.
So next time you’re in Korea, don’t shy away from sundae! Give it a try at a bustling street stall or a specialty restaurant, and who knows? It might just become your new favorite Korean dish.
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FAQs
What does Korean sundae taste like?
Sundae has a savory, slightly earthy, and rich flavor, thanks to the pig’s blood and seasonings. The glass noodles inside give it a soft, chewy texture, while the casing (pig intestine) adds a slightly bouncy bite. The taste varies depending on the region and ingredients used.
Is sundae similar to Western blood sausages?
Yes and no. While Western blood sausages (like British black pudding or Spanish morcilla) also use pig’s blood as a key ingredient, Korean sundae is unique because it includes glass noodles, rice, and vegetables, giving it a softer and lighter texture compared to the dense, meat-heavy Western versions.
Is sundae spicy?
No, traditional sundae itself is not spicy. However, sundae bokkeum (spicy stir-fried sundae) is a popular variation that is cooked with gochujang (red chili paste) for a fiery kick. You can also dip sundae in spicy tteokbokki sauce for extra heat!
Can I eat sundae if I don’t eat pork?
Yes! While traditional sundae is made with pig intestines and blood, modern versions use squid, seafood, or even plant-based ingredients. Some fine-dining restaurants now serve duck or lamb sundae, and there are even vegetarian versions using mushrooms and tofu.
Where can I try sundae outside of Korea?
Many Korean restaurants in major cities like Los Angeles, New York, and London serve sundae. Look for restaurants in Koreatowns, or check Korean grocery stores that sell pre-packaged frozen sundae.
How do I eat sundae like a local?
▪️Dip it in salt and pepper for a simple, classic taste.
▪️Eat it with tteokbokki sauce for a spicy-sweet twist.
▪️Try it in sundae gukbap (blood sausage soup) for a hearty meal.
▪️Pair it with soju for the ultimate Korean street food experience!