Sundae순대
Korean Blood Sausage
Korean blood sausage — pig intestine stuffed with glass noodles, rice or barley, and pig's blood, then steamed. A classic market snack, milder and more noodle-y than it sounds.
- Spice
- 0/5
- Vegetarian?
- No
- Beginner?
- Adventurous
- Similar to
- It is Korea's answer to European blood sausage — like British black pudding, Spanish morcilla, or German Blutwurst — but far lighter. Where those are dense and strongly iron-flavored, sundae is bulked out with glass noodles and rice, so it eats softer and milder, closer to a savory noodle-stuffed sausage than a rich blood pudding.
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What is Sundae?
Sundae is Korean blood sausage, and yes, that is the same spelling as the ice cream dessert, but pronounced 'soon-DAE' and completely unrelated — do not expect anything sweet. It is a length of pig intestine stuffed with a mixture of dangmyeon (sweet potato glass noodles), glutinous rice or barley, and pig's blood, then steamed until firm and sliced into rounds. Compared to European blood sausage, Korean sundae is much lighter and noodle-forward: the glass noodles make up a big part of the filling, so it eats more like a soft, savory rice-and-noodle sausage than a heavy, iron-rich blood pudding. You will find it everywhere in traditional markets and pojangmacha (street tents), usually sold alongside steamed pig offal (called 'yang' or simply the odds and ends), and it is a beloved cheap, filling street food.
What does it taste like?
Mild, earthy, and savory, with a soft, slightly springy bite from the glass noodles and rice. The blood gives a gentle mineral depth rather than a strong 'bloody' flavor. On its own it is subtle, which is exactly why it comes with a seasoned salt (or a chili-salt) dip to season each bite. It is comfort food — warm, soft, and satisfying.
🌶️ Heat: Sundae itself is not spicy at all. Any heat comes from what you dip or pair it with: the seasoned salt can include a little ground chili, and it is often served next to or mixed into tteokbokki, which is where the spice actually lives.
🧾 Key ingredients
- Pig intestine casing
- Dangmyeon (sweet potato glass noodles)
- Glutinous rice or barley
- Pig's blood
- Green onion, garlic, seasonings
- Seasoned salt-and-pepper dip
🥗 Dietary notes
Sundae is made from pig intestine and pig's blood, so it is not vegetarian, not vegan, and not halal or kosher. The filling contains glass noodles and rice. It is one of the more adventurous Korean street foods, so anyone avoiding pork or offal should skip it.
How to eat Sundae
Pick up a slice with a toothpick or chopsticks, dip the cut side lightly into the seasoned salt (in some regions people use a spicy sauce or ssamjang instead), and eat. It usually comes on a plate with steamed liver and other pig parts — you do not have to eat those; the sundae slices are the main event. Many people order it with tteokbokki and dunk the slices into the spicy red sauce.
🍜 Common variations
- Byeongcheon-style sundae — a famous regional version with more vegetables in the filling
- Abai sundae — a hearty North Korean-style sundae with lots of rice
- Sundae-guk / sundae-gukbap — sundae in a hearty rice soup
- Sundae bokkeum — stir-fried sundae with vegetables and a spicy-sweet sauce
- Chalsundae — 'glutinous' sundae, extra chewy from more sticky rice
💡 Insider tips
- This is not a beginner's first Korean dish. If 'blood sausage' gives you pause, try it in sundae-gukbap (soup) form first, where the flavor is diluted and comforting.
- Dip each slice in the seasoned salt — sundae is intentionally under-seasoned so the dip does the work.
- Ordering tip: markets often ask if you want the offal (liver, lung, etc.) on the side. You can politely ask for 'sundae-man' (just sundae) if you only want the sausage.
- Eat it hot and fresh from a steaming market stall; sundae is best when warm and soft rather than cold.
- Do not confuse it with the American ice cream sundae when reading a Korean menu — context and price will make it obvious.
Sundae — FAQ
＋ − Is sundae the same as an ice cream sundae?
No — it is a total coincidence of romanized spelling. Korean sundae (soon-DAE) is a savory blood sausage, not a dessert. There is nothing sweet about it.
＋ − Does sundae taste strongly of blood?
Not really. The pig's blood mostly adds a mild, earthy, mineral depth. Because the filling is packed with glass noodles and rice, sundae tastes much softer and more neutral than Western blood sausage.
＋ − Is sundae spicy?
The sausage itself is not spicy at all. Heat only comes from the dip (which can be a chili salt) or from pairing it with tteokbokki, the spicy rice cakes it is often served with.
＋ − What do you dip sundae in?
Most commonly a seasoned salt-and-pepper mix. Depending on the region or stall you might also get a spicy sauce, and many people simply dunk the slices into tteokbokki sauce.
Sources & further reading
Written from first-hand experience. Recipes and spice levels vary by cook, region, and restaurant. If you have food allergies, always confirm the exact ingredients before you eat.