Sundae - Korean Sausage

In Seoul street food, a form of blood sausage is called Sundae. It is a street food staple in Korea, both North and South. It is prepared by combining sticky rice, cellophane noodles, and pork blood. The result is a body that is slightly sticky and dense.

You'll likely enjoy Sundae if you enjoy blood and chewy, mochi-textured foods. The mild flavor of Sundae is enhanced by the addition of sesame seeds, sugar, salt, ground shrimp, and chili powder. The flavor of the blood is exquisitely discernible.

Steamed offals like liver and lung are frequently served with the Sundae. Sundae slices and their sides are dipped in a mixture of salt and black pepper (Seoul), vinegar and gochujang (Honam), seasoned soybean paste (Yeongnam), and soy sauce (Jeju). Snack bars and restaurants frequently sell sundaes. Sundae is dipped in Tteok-bokki sauce and served alongside fritters and Tteok-bokki, which are frequently sold in snack shops.

There are many other delicious and attractive dishes, but Sundae is still a name loved by many people, including young people here. Not only is Sundae a cheap and nutritious dish, but it is also a dish that reminds a difficult time for Koreans.

However, because it is made from ingredients such as the small and large intestines of pigs as well as blood, for many foreigners, not everyone dares to try Sundae. Currently, many Korean companies have sought to process frozen Sundae for export to many other countries.