The words “blood sausage” may not sound appetizing, but Sundae(순대) defies expectations. Korean blood sausage stuffed with glass noodles, pork blood, rice, and vegetables, steamed until tender. Savory, chewy, and strangely addictive. The third member of the holy trinity: tteokbokki + twigim + sundae.
Ingredients and Calories
Pig intestine casing with glass noodles, pork blood, rice, barley, vegetables. About 200-300 kcal per serving. Dipped in salt-pepper mix or tteokbokki sauce.
Types
Classic Sundae
Glass noodles and blood. Salt-pepper dip. Simple and satisfying.
Abai Sundae
Hamgyeong specialty. Larger, more rice. Chewier.
Squid Sundae
Stuffed in squid instead of intestine. Coastal twist, lighter.
Sundae-bokkeum
Stir-fried in spicy sauce. Snack becomes a meal.
Sundae-guk
Hearty sundae soup. Winter warmer.
Where and Price
Every market with tteokbokki. Famous: Seoul Sillim-dong Sundae Town. Price: 3,000-5,000 KRW ($2-4).
Give It a Chance
Open mind, salt-pepper dip, one bite. The chewy, savory warmth might just win you over. Dip it in tteokbokki sauce and it is game over — you are hooked.
