What Is Korean Sundae? A Beginner’s Guide to Korea’s Blood Sausage

The word “sundae” may remind English speakers of an ice-cream dessert, but Korean sundae is something entirely different. Sundae, written 순대 in Korean and sometimes spelled “soondae,” is a savory sausage traditionally made by filling an intestine casing with blood and other ingredients.

It is one of Korea’s best-known street foods and is commonly found at traditional markets, snack shops, and bunsik restaurants. Sundae is frequently ordered alongside tteokbokki, fried snacks, and fish cake.

AI-generated image created for K-Food Monster.

What Is Korean Sundae?

Sundae is a Korean sausage that is generally steamed or boiled and then cut into thick, bite-sized slices. A familiar street-food version contains pork blood, sweet-potato glass noodles called dangmyeon, and seasonings inside a pork-intestine casing.

Recipes vary considerably. Some versions also contain sticky rice, vegetables, mung bean sprouts, minced meat, tofu, or other ingredients. Regional sundae can be quite different from the inexpensive noodle-filled version commonly sold at street stalls.

The name is pronounced approximately “soon-dae.” The alternate spelling “soondae” helps English-speaking readers distinguish the Korean food from an ice-cream sundae.

What Does Sundae Taste Like?

Sundae usually has a mild, savory, and earthy flavor. Although blood is one of its defining ingredients, the common glass-noodle version does not necessarily have an overwhelmingly strong taste.

The casing is slightly chewy, while the noodles inside create a soft and springy texture. Versions containing more rice or meat may be denser and richer.

Sundae is often served with a dipping seasoning. The accompaniment differs by region and restaurant and may include seasoned salt, salted shrimp, ssamjang, or another sauce.

How Is Sundae Served?

At a street stall or bunsik restaurant, sundae is normally sliced and served warm on a plate. Some vendors also offer pieces of steamed liver or other organ meats alongside it. These additions are not necessarily included with every order, so customers can ask what comes with the plate.

Many Koreans enjoy dipping sundae into tteokbokki sauce. The mild sausage absorbs the spicy, sweet sauce, creating a popular contrast of flavor and texture.

Sundae also appears in several cooked dishes.

Sundae-Guk

One of my personal favorites is sundae-guk, a hearty Korean soup containing sliced sundae and pork in a hot, flavorful broth. It is commonly served with rice and seasonings that diners can adjust at the table.

Depending on the restaurant, the soup may also include pieces of pork or organ meat. The warm broth and satisfying ingredients make sundae-guk especially comforting during cold weather.

Sundae-Bokkeum

Sundae-bokkeum is a stir-fried dish made with sliced sundae, vegetables, noodles, and seasonings. It may be prepared with a spicy sauce.

Sundae-Gopchang-Bokkeum

Sundae-gopchang-bokkeum combines sundae with pork intestines and vegetables in a rich stir-fry.

How Is Korean Sundae Different from Western Blood Sausage?

Korean sundae belongs to the broad family of blood sausages found in many parts of the world. Britain has black pudding, Spain has morcilla, and France has boudin noir.

The basic concept is similar, but the ingredients, seasonings, preparation, and texture differ. A common Korean street-food sundae relies heavily on glass noodles, giving it a springier and less meat-heavy texture than many European blood sausages.

Traditional and regional Korean versions may contain more blood, rice, vegetables, tofu, or meat. Therefore, one type of sundae should not be assumed to represent every Korean recipe.

Popular Types of Korean Sundae

Chal Sundae

Chal sundae contains sticky or glutinous rice. It has a denser and chewier texture than versions filled primarily with glass noodles.

Pi Sundae

The word pi means blood. Pi sundae emphasizes pork blood and generally has a richer flavor and darker filling.

Abai Sundae

Abai sundae is associated with North Korean culinary traditions and is especially well known in Sokcho. It is usually larger and more substantially filled than ordinary street-style sundae.

Ojingeo Sundae

Ojingeo sundae uses a whole squid as the outer casing. The squid is stuffed with a seasoned mixture, cooked, and cut into slices. Despite sharing the name, it looks and tastes quite different from pork-intestine sundae.

Regional recipes and restaurant preparations vary, so these names do not guarantee one exact ingredient list.

Why Is Sundae Popular in Korea?

Sundae is affordable, filling, and easy to share. It is closely connected with traditional markets and neighborhood snack shops, where customers can order a plate as a quick meal or share it with friends.

It also belongs naturally to Korea’s broader bunsik culture. Tteokbokki provides sweetness and heat, fried snacks add crispness, and sundae contributes a mild, savory flavor. Together, these foods create a varied and satisfying casual meal.

For many Koreans, sundae is also connected to memories of school days, market visits, and informal meals with family or friends.

Is Sundae Spicy?

Plain sundae is generally not spicy. Most of its heat comes from the seasoning or sauce served with it.

However, dishes such as spicy sundae-bokkeum may contain gochujang, chili powder, or other hot seasonings. People who avoid spicy food should ask how the dish is prepared.

Dietary and Allergy Considerations

Sundae should not automatically be considered vegetarian, halal, gluten-free, or allergen-free.

Common versions may contain:

• Pork intestine
• Pork blood
• Meat or organ meat
• Glass noodles made from sweet-potato starch
• Rice
• Wheat-containing seasonings
• Soy
• Garlic and other vegetables

The exact recipe depends on the manufacturer, restaurant, or street vendor. People with allergies, religious dietary requirements, or other restrictions should ask about the casing, filling, broth, seasonings, and accompanying foods before ordering.

Should First-Time Visitors Try Sundae?

Sundae is a worthwhile choice for anyone interested in experiencing Korean street food beyond the most internationally familiar dishes.

First-time diners may want to begin with one warm slice dipped lightly in salt or tteokbokki sauce. The flavor is generally milder than the words “blood sausage” might suggest, while its soft noodles and chewy casing create a texture unlike most Western sausages.

It may not appeal to everyone, but it offers an excellent introduction to Korea’s market food and bunsik culture. Those who enjoy it may also want to try a warm bowl of sundae-guk.

Sources and Further Reading

Korea Tourism Organization: Sundae
https://english.visitkorea.or.kr/svc/contents/contentsView.do?vcontsId=178989

Korea Tourism Organization: Sundae with Pork Blood
https://english.visitkorea.or.kr/svc/contents/contentsView.do?vcontsId=179849

Korea Tourism Organization: Ttosuni Sundae
https://english.visitkorea.or.kr/svc/contents/contentsView.do?vcontsId=99580

Food Science of Animal Resources: Korean Blood Sausage and Its Ingredients
https://www.kosfaj.org/archive/view_article?pid=kosfa-41-1-153