Sundae (sausage)

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Sundae
Sundae 4.jpg
Type Blood sausage
Course Street food
Place of origin Korea
Associated national cuisine Korean cuisine
Korean name
Hangul 순대
Revised Romanization sundae
McCune–Reischauer sundae
IPA [sun.dɛ]

Sundae (Korean: 순대 [sun.dɛ], sometimes anglicized as soondae) is a type of blood sausage in Korean cuisine[1].[2] It is a popular street food in both North and South Korea,[3][4] generally made by steaming cow or pig's intestines stuffed with various ingredients.[5]

History[edit]

The sundae sausage dates back to the Goryeo period (918–1392), when wild boars, prominent across the Korean Peninsula, were used in the dish.[6] Recipes for sundae are found in nineteenth century cookbooks including Gyuhap chongseo and Siuijeonseo.[7]

Traditional sundae, cow or pig intestines stuffed with seonji (blood), minced meats, rice, and vegetables, was an indulgent food consumed during special occasions, festivities and large family gatherings.[8] After the Korean War, when meat was scarce during the period of post-war poverty, dangmyeon replaced meat fillings in South Korea. Sundae became an inexpensive street snack sold in bunsikjip (snack bars), pojangmacha (street stalls), and traditional markets.[8][9]

Varieties[edit]

Steaming sundae

Traditional varieties, as well as North Korean, Russian Korean (Koryo-saram and Sakhalin Korean),[10] and Chinese Korean sundae fillings include seonji (blood), minced meat, rice, and vegetables. Modern South Korean varieties often use dangmyeon (glass noodles) instead of meat, rice, and vegetables.[11][12][13][14] Other fillings include kkaennip (perilla leaves), scallions, doenjang (soybean paste), kimchi, and soybean sprouts.[15]

Regional varieties include abai-sundae (아바이순대) from the Hamgyong and Pyongan Provinces,[8] Kaesong-sundae (개성순대) from Kaesong, Baegam-sundae (백암순대) from Yongin, Jeju-sundae (제주순대) from Jeju Island, Byeongcheon-sundae (병천순대) from Chungcheong Province, and amppong-sundae (암뽕순대) from Jeolla Province.[16]

Some varieties use seafood as casing.[15] Ojingeo-sundae (오징어순대), made with fresh squid, is a local specialty of Gangwon, while mareun-ojingeo-sundae (마른오징어순대) made with dried squid is eaten in Gangwon as well as Gyeonggi.[7][15] Myeongtae-sundae (명태순대), made with Alaska pollock is a local specialty of Gangwon and Hamgyong.[7][15] Eogyo-sundae (어교순대) is made with the swim bladder of brown croakers.[15][17]

Accompaniments[edit]

In South Korea, sundae is often steamed and served with steamed offals such as gan (liver) and heopa (lung).[8] Sliced pieces of sundae and sides are dipped in salt-black pepper mixture (Seoul), in vinegar-gochujang mixture (Honam), seasoned soybean paste in Yeongnam, and soy sauce in Jeju.[18] As sundae is often sold in bunsikjip, along with tteok-bokki (stir-fried rice cakes) and twigim (fritters), it is also dipped in tteok-bokki sauce. Many bunsikjip offer tteok-twi-sun, a set menu with tteok-bokki, twigim and sundae.

Sundae dishes[edit]

  • Sundae-guk (순댓국) – a guk (soup) made with sundae, other offals, and meat.[8][19]
  • Sundae-bokkeum (순대볶음) – a bokkeum (stir-fry) made with sundae, vegetables, and gochujang.[8]
  • Baek-sundae-bokkeum (백순대볶음) – a sundae-bokkeum without gochujang.

See also[edit]

References[edit]

  1. ^ "The Korean Blood Sausage". The RushOrder Blog. Retrieved 2018-06-07. 
  2. ^ Rufus, Anneli (6 December 2017). "10 Brilliant Uses for Blood Sausage". HuffPost. Retrieved 19 February 2018. 
  3. ^ Kim, Yoo-sung (9 June 2015). "Ask a North Korean: what's Pyongyang's street food speciality?". The Guardian. Retrieved 19 February 2018. 
  4. ^ "Sillim-dong's Sundae Town (Sundae Bokkeum Alley)". Visit Seoul. Seoul Metropolitan Government. 9 November 2011. Retrieved 19 February 2018. 
  5. ^ Kim, YH Brad; Jang, A (2014). "Ethnic meat products – Japan and Korea". In Dikeman, Michael; Devine, Carrick. Encyclopedia of Meat Sciences (Second ed.). San Diego, CA: Elsevier Academic Press. p. 548. ISBN 978-0-12-384731-7. Retrieved 19 February 2018. 
  6. ^ Eaves, Gregory C. (24 November 2015). "Eat your way across Korea: North Korean blood sausage". Korea.net. Retrieved 11 April 2018. 
  7. ^ a b c 서혜경 (1995). "순대". Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 1 June 2008. 
  8. ^ a b c d e f Chang, Sung E. (4 October 2012). "Sundae Bloody Sundae". Roads&Kingdoms. Retrieved 19 February 2018. 
  9. ^ Whitten, Richard (8 February 2017). "Tour Guide: Seoul, South Korea". Paste. Retrieved 19 February 2018. 
  10. ^ Mishan, Ligaya (16 February 2017). "At Cafe Lily, the Korean-Uzbek Menu Evokes a Past Exodus". The New York Times. Retrieved 19 February 2018. 
  11. ^ Kim, Jin Kyung (2013). "From Lettuce to Fish Skin: Koreans' Appetite for Wrapped and Stuffed Foods". In McWilliams, Mark. Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012. Totnes, Devon, UK: Prospect Books. pp. 233‒234. ISBN 978-1-903018-99-6. Retrieved 19 February 2018. 
  12. ^ Goldberg, Lina (23 March 2012). "Asia's 10 greatest street food cities". CNN Travel. Retrieved 11 April 2012. 
  13. ^ Leith, Sam (20 March 2014). "The Edible Atlas: Around the World in 39 Cuisines – review". The Guardian. Retrieved 19 February 2018. 
  14. ^ Fletcher, Nichola (2012). Sausage: A country-by-country photographic guide with recipes (1st American ed.). New York: Dorling Kindersley. p. 137. ISBN 978-0-7566-8983-4. 
  15. ^ a b c d e Allen, Gary (2015). Sausage: A Global History. London: Reaktion Books. pp. 79, 103, 110. ISBN 978-1-78023-555-4. Retrieved 19 February 2018. 
  16. ^ "순대". Doosan Encyclopedia (in Korean). Retrieved 1 June 2008. 
  17. ^ "어교순대". Doosan Encyclopedia (in Korean). Retrieved 1 June 2008. 
  18. ^ 최승호 (22 March 2016). "(온라인)맛있는 스토리텔링<29>순대와 소시지". Seoul Shinmun (in Korean). Retrieved 19 February 2018. 
  19. ^ Jung, Alex (11 November 2011). "5 Korean ways to eat a pig". CNN Travel. Retrieved 11 April 2012.