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Soondae (also sometimes spelled sundae) 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 soondae can be found in Joseon cookbooks published in 19th century such as "Gyuhap chongseo" and "Siuijeonseo".[1]

Soondae, a Korean blood sausage

Soondae can be made with seafood such as ojing-eo soondae (오징어 순대 squid soondae) and myeongtae soondae (명태 순대 Alaska pollock soondae).[1]

The most common type of soondae is made of pig's intestines stuffed with cellophane noodles (dangmyeon), barley, and pork blood, 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 Soondae Town in Sillim-dong that has many restaurants specializing in soondae.[2]


Each variety of soondae 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 soondae filling.

Dishes made with soondae[]

  • Soondaeguk (순대국) - guk, or soup-like dish made with soondae.[1]
  • Soondaebokkeum (순대볶음) - bokkeum or stir-fried dish made with soondae, vegetables and gochujang (chili pepper condiment)
  • Baeksoondae (백순대), made by the same ingredients and method with soondae bokkeum, except the inclusion of gochujang

See also[]


External links[]