Sundae (Korean food)
| Sundae | |
|---|---|
 |
|
| Korean name | |
| Hangul | 순대 |
| Revised Romanization | sundae |
| McCune–Reischauer | sundae |
Sundae (Korean pronunciation: [sundɛ], also sometimes spelled sondae) 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 for a long time. The recipes related to sundae can be found in Joseon cookbooks published in 19th century such as "Gyuhap chongseo" and "Siuijeonseo".[1]
Sundae can be made with seafood such as ojing-eo sundae (오징어 순대 squid sundae) and myeongtae sundae (명태 순대 Alaska pollock sundae).[1]
The most common type of sundae is made of pig's intestines stuffed with cellophane noodles (dangmyeon), barley, and pork blood,[2] although some variants also contain perilla leaves, scallions (pa), fermented soybean paste (doenjang), glutinous rice, kimchi, and soybean sprouts. It is a popular street food in North Korea and South Korea. In fact, there is a neighborhood called Sundae Town in Sillim-dong that has many restaurants specializing in sundae.[3]
Contents |
Varieties[edit]
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 (아바이 순대), local specialty of Hamgyeong and Pyeongan Province.[4]
- Gaeseong sundae (개성 순대), local specialty of Kaesong
- Jeju sundae (제주 순대), local specialty of Jeju Island
- Byeongcheon sundae (병천 순대), local specialty of Chungcheong Province[4]
- Amppong sundae (암뽕 순대), local specialty of Jeolla Province[4]
- Baegam sundae (백암 순대), local specialty of Yongin, Gyeonggi Province[4]
- Ojingeo sundae (오징어 순대), made with fresh squid. It is a local specialty of Gangwon Province.[1]
- Mareun ojingeo sundae (마른 오징어 순대), 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).[1]
- Myeongtae sundae (명태 순대), made with Alaska pollock. It is a local specialty of Gangwon Province and Hamgyong Province.[1]
- Eogyo sundae (어교 순대), sundae stuffed in brown croaker's air bladder[5]
Dishes made with sundae[edit]
- Sundaeguk (순대국) - guk, or soup-like dish made with sundae.[1] Sometimes it includes fatty pieces of intestine (gopchang), liver, lungs, bits of cartilage, and meat.[6]
- Sundaebokkeum (순대볶음) - bokkeum or stir-fried dish made with sundae, vegetables and gochujang (chili pepper condiment)
- Baeksundae (백순대), made by the same ingredients and method with sundae bokkeum, except the inclusion of gochujang
See also[edit]
References[edit]
- ^ a b c d e f "Sundae (순대)" (in Korean). EncyKorea. Retrieved 2008-06-01.
- ^ Goldberg, Lina "Asia's 10 greatest street food cities" CNN Go. 23 March 2012. Retrieved 2012-04-11
- ^ (Korean) Sundae town, Seoul News, 2009-09-09. Retrieved 2010-06-27.
- ^ a b c d "Sundae (순대)" (in Korean). Doosan Encyclopedia. Retrieved 2008-06-01.
- ^ "Eogyo sundae (어교 순대)" (in Korean). Doosan Encyclopedia. Retrieved 2008-06-01.
- ^ Jung, Alex "5 Korean ways to eat a pig" CNN Go. 11 November 2011. Retrieved 2012-04-11
External links[edit]
- Sundae at Life in Korea
- Pojangmacha snack food, Korea Tourism Organization
- Korean Sundae, Easy Korean Food
 |
Wikimedia Commons has media related to: Sundae (Korean food) |
 |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 요리 |
|---|
|
Beverages
|
 Korea portal |
|
|||||||||||||||||||||||||||
