KOREA FOUNDATION

One of the most easily accessible dishes in Korea is sundae, a blood sausage made with pig’s intestines that is typically stuffed with various ingredients. It is served not only at restaurants that specialize in the dish but also by street vendors and at snack bars. This does not mean, however, that sundae is easy to make. It requires a laborious process that includes mincing intestines and blood, mixing them with cellophane noodles, sticky rice, and vegetables, and then steaming until fully cooked. Rich in protein, iron, and carbohydrates, it is a tasty and nutritiously-balanced dish.

   While sundae is of course popular in its simplest form, many people also enjoy sliced sundae that is pan-fried with a variety of vegetables and noodles or in a spicy soup. The taste of sundae varies in different parts of Korea due to the use of different ingredients and seasonings per region. Sundae is most commonly eaten with salt or black pepper, but it also goes well with bean paste; ssamjang, a sauce made of bean paste, red pepper paste, and other ingredients; soy sauce; or salted shrimp (saeu-jeot).

   A few years ago, a new contender for the longest black pudding in the world made its way into the Guinness Book of World Records: a 175 meter morcilla made by 400 people in the Spanish city of Burgos. Morcilla, which is the Spanish version of sundae, contains rice and various other ingredients for taste and nutrition. Unlike Korea’s sundae, morcilla is often enjoyed along with crusty bread or cheese.

   The French version of sundae sets itself apart from similar dishes in other countries by primarily being consumed as an appetizer rather than a main dish. Called boudin noir, or “black pudding,” it offers a much softer texture than sundae, as it includes a larger amount of pig’s blood in addition to pork, eggs, milk, and bread crumbs. Onions and other vegetables are also often added to the stuffing, and different regions are known to use different ingredients. While it is not a dish beloved by all, many enjoy eating it to whet the appetite before the main course.

   Poland’s answer to sundae is kaszanka. The mixture of pig’s blood and buckwheat can be served cold or roasted until crispy. It is said that the Polish traditionally cooked kaszanka in early winter. Particularly impressive is its appearance, which is like a combination of sundae and ordinary sausage.

   Another dish similar to sundae is Scotland’s haggis. Haggis is boiled sheep’s stomach stuffed with meat and grains. Sometimes, overseas media refers to sundae as “Korean haggis.”

   It is hard to find foreign versions of sundae in Korea, but if you visit these countries and come across them at local restaurants, don’t be put off—go ahead and try them. Sundae will never betray you. (Although we can’t make the same promise about liver or lungs!)

Written by Kim Shinyoung
Illustrated by Jeong Hyoju

Food Sundae Sausage Morcilla