Sundae is a type of blood sausage in Korean cuisine. It is a popular street food in both North and South Korea, generally made by steaming cow or pig's intestines stuffed with various ingredients.
Traditional South Korean varieties, as well as all North Korean, Russian Korean (Koryo-saram and Sakhalin Korean), and Chinese Korean sundae fillings include seonji (blood), minced meat, rice, and vegetables. Modern South Korean bunsik (snack food) varieties often use dangmyeon (glass noodles) instead of meat, rice, and vegetables. Other fillings include kkaennip (perilla leaves), scallions, doenjang (soybean paste), kimchi, and soybean sprouts.
Regional varieties include abai-sundae (아바이순대) from the Hamgyong and Pyongan Provinces, Kaesong-sundae (개성순대) from Kaesong, Baegam-sundae (백암순대) from Yongin, Jeju-sundae (제주순대) from Jeju Island, Byeongcheon-sundae (병천순대) from Chungcheong Province, and amppong-sundae (암뽕순대) from Jeolla Province.
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