Sundae

Sundae in Korean street food is not to be confused with the sweet treat known as a sundae in English. Instead, it refers to a type of blood sausage that is a beloved part of Korean cuisine. Sundae is made by combining pig's blood with a mixture of glass noodles, rice, and various spices, resulting in a unique and flavorful sausage.

To make Sundae, the pig's blood is mixed with glass noodles (made from sweet potato starch) and cooked rice, creating a sticky and smooth texture. The mixture is then seasoned with various spices, such as salt, pepper, garlic, and ginger, which add depth and complexity to the flavor.

Once the mixture is well-combined and seasoned, it is stuffed into pig intestines, which act as a casing for the sausage. The sausages are then steamed or boiled until fully cooked, ensuring that the flavors are melded together, and the sausage is firm and tender.

Sundae is a popular Myeongdong street food enjoyed by locals and visitors alike. It is often served sliced and accompanied by salt and pepper for dipping or alongside other Korean dishes such as tteokbokki (spicy rice cakes) and kimchi.