page_title: Blood sausage
section_title: Korea
hierarchical_section_title: Blood sausage / Asia / East Asia / Korea
caption_attribution_description: 순대, sundae, スンデ
context_page_description: Blood sausages are sausages filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Variants are found worldwide. Pig, cow, horse, donkey, sheep, duck, and goat blood can be used, varying by country. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. On the Iberian Peninsula and in Asia, rice is often used instead of other cereals. Sweet variants with sugar, honey, orange peel and spices are also regional specialties.
  In many languages, there is a general term such as blood sausage and blood pudding that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often, in addition, referred to with more specific terms, for example, black pudding in English.
context_section_description: The majority of Korea's sundae (순대) can be categorised as blood sausage. The most common type of sundae is made of sweet potato noodle (dangmyeon), barley, and pig's blood, but some variants contain sesame leaves, green onion, fermented soy paste (doenjang), sweet rice, kimchi, and bean sprouts, in addition to the common ingredients. The Korean sundae is wrapped with pig's intestines. The addition of sweet potato noodle is a more modern addition to the dish. There is another Korean food called seonji which is cow blood that has been boiled in soup. It looks like the Blodpudding of Sweden.
caption: Sundae, a Korean blood sausage.
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