Sundae (Korean pronunciation: [sun.d?], also romanized as soondae) or Korean Sausage is a Korean dish made generally by boiling or steaming cow or pig's intestines that are stuffed with various ingredients. It is a kind of blood sausage and believed to have been eaten since long ago. The recipes related to sundae can be found in Joseon cookbooks published in 19th century such as "Gyuhap chongseo" and "Siuijeonseo".
Sundae can be made with seafood such as ojing-eo sundae (??? ?? squid sundae) and myeongtae sundae (?? ?? Alaska pollock sundae).
The most common type of sundae is made of pig's intestines stuffed with cellophane noodles (dangmyeon), barley, and pork blood, although some variants also contain perilla leaves, scallions (pa), fermented soybean paste (doenjang), glutinous rice, kimchi, or soybean sprouts. It is a popular street food in North Korea and South Korea. In Seoul, there is a neighborhood called Sundae Town in Sillim-dong, which has many restaurants specializing in sundae.
South Koreans usually eat sundae with tteokbokki sauce. Many restaurants have a menu item called "tteok-twi-sun"(???, which contains tteokbokki, fries and sundae).
Video Sundae (Korean food)
Varieties
Each variety of sundae follows either the originated region with a different recipe or the wrapping. Gaeseong soondae shows the former case, originating in Kaesong while ojingeo soondae takes its name from the ingredient which wraps sundae filling.
- Abai sundae (??? ??), local specialty of Hamgyeong and Pyeongan Province. Also adapted to Gangwon.
- Gaeseong sundae (?? ??), local specialty of Kaesong
- Jeju sundae (?? ??), local specialty of Jeju Island
- Byeongcheon sundae (?? ??), local specialty of Chungcheong Province
- Amppong sundae (?? ??), local specialty of Jeolla Province
- Baegam sundae (?? ??), local specialty of Yongin, Gyeonggi Province
- Ojingeo sundae (??? ??), made with fresh squid. It is a local specialty of Gangwon Province.
- Mareun ojingeo sundae (?? ??? ??), made with dried squid. It is a local specialty of Gangwon Province and Gyeonggi Province. It is eaten as a banchan (small side dish) or anju (dishes accompanying alcoholic drinks).
- Myeongtae sundae (?? ??), made with Alaska pollock. It is a local specialty of Gangwon Province and Hamgyong Province.
- Eogyo sundae (?? ??), sundae stuffed in brown croaker's air bladder
Maps Sundae (Korean food)
Dishes made with sundae
- Sundaeguk (???) - guk, or soup-like dish made with sundae. Sometimes it includes fatty pieces of intestine (gopchang), liver, lungs, bits of cartilage, and meat.
- Sundaebokkeum (????) - bokkeum or stir-fried dish made with sundae, vegetables and gochujang (chili pepper condiment)
- Baeksundae (???), made by the same ingredients and method with sundae bokkeum, except the inclusion of gochujang
See also
- Sujuk and Kazy (Turkic equivalents)
- Black pudding
- Morcilla
- Tteokbokki
- Mandu (dumpling)
- Seon (food)
- Haggis (Scots equivalent)
- List of sausages
- Food portal
References
External links
- Media related to Sundae (Korean food) at Wikimedia Commons
- Sundae at Life in Korea
- Pojangmacha snack food, Korea Tourism Organization
- Korean Sundae, Easy Korean Food
Source of article : Wikipedia
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