Sundae (sausage)
Sundae ( , sometimes anglicized as soondae) is a type of blood sausage in Korean cuisine. It is a popular street food in both North and South Korea, generally made by steaming cow or pig's intestines stuffed with various ingredients. History. The "sundae" sausage dates back to the Goryeo period (918–1392), when wild boars, prominent across the Korean Peninsula, were used in the dish. Recipes for "sundae" are found in nineteenth century cookbooks including "Gyuhap chongseo" and "Siuijeonseo". 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. 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. Varieties. Traditional South Korean varieties, as well as all North Korean, Russian Korean (Koryo-saram and Sakhalin Korean), and Chinese Korean "sundae" fillings include "seonji" (blood), minced meat, rice, and vegetables. Modern South Korean "bunsik" (snack food) varieties often use "dangmyeon" (glass noodles) instead of meat, rice, and vegetables. Other fillings include "kkaennip" (perilla  leaves), scallions, "doenjang" (soybean paste), kimchi, and soybean sprouts. Regional varieties include "abai-sundae" () from the Hamgyong and Pyongan Provinces, "Kaesong-sundae" () from Kaesong, "Baegam-sundae" () from Yongin, "Jeju-sundae" () from Jeju Island, "Byeongcheon-sundae" () from Chungcheong Province, and "amppong-sundae" () from Jeolla Province. Some varieties use seafood as casing. "Ojingeo-sundae" (), made with fresh squid, is a local specialty of Gangwon, while "mareun-ojingeo-sundae" () made with dried squid is eaten in Gangwon as well as Gyeonggi. "Myeongtae-sundae" (), made with Alaska pollock is a local specialty of Gangwon and Hamgyong. "Eogyo-sundae" () is made with the swim bladder  of brown croakers. Accompaniments. In South Korea, "sundae" is often steamed and served with steamed offals such as "gan" (liver) and "heopa" (lung). 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. "Sundae" is sold a lot at "guk-bap" restaurants or bunsikjip(snack bars). 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".