Sundae in Korea: A Guide to Korean Blood Sausage

If you see the word sundae (순대) on a Korean food menu, do not expect ice cream.

Korean sundae—roughly pronounced “soon-deh”—is a type of savory sausage traditionally made by stuffing pig intestines with ingredients such as pork blood, glass noodles, vegetables, and sometimes glutinous rice. The sausage is then steamed or boiled and sliced into bite-sized pieces.

It is one of Korea's best-known bunsik (분식) foods, a broad category of inexpensive, casual dishes that also includes tteokbokki, gimbap, fried snacks, and eomuk. You can easily find sundae at traditional markets, street-food stalls, and casual snack restaurants.

The dark color and unfamiliar ingredients may make some first-time visitors hesitate. But the flavor is usually much milder than the appearance suggests.

Here is what to know before ordering sundae in Korea.

1. What Is Korean Sundae?

The most familiar modern version of sundae is made with pig intestine used as a casing.

Inside, the filling can include:

  • pork blood

  • glass noodles (dangmyeon, 당면)

  • mung bean sprouts

  • vegetables

  • cabbage or kimchi cabbage

  • glutinous rice

The exact recipe varies by producer and region. Korea Tourism Organization describes a common version as pig intestines filled with pork blood, glass noodles, mung bean sprouts, cabbage, and sweet rice before being steamed or boiled.

This means sundae is somewhat similar to blood sausage traditions found in other countries, but its texture and seasoning are distinctly Korean.

What does sundae taste like?

Many foreign visitors expect a strong blood or organ-meat flavor.

Standard street-style sundae is usually milder than expected.

The glass noodles give the filling a soft, slightly springy and chewy texture. The casing is firmer and chewier, while the blood and seasonings add a savory flavor.

Sundae itself is generally not spicy.

The heat usually comes from what you eat with it, especially tteokbokki sauce or a spicy dipping sauce.

If you dislike very strong meat flavors, ordinary street sundae may actually be easier to try than more blood-heavy regional varieties such as pisundae (피순대). Korea Tourism Organization describes pisundae as a style with a stronger presence of pork blood that is particularly associated with places such as Jeonju and Suncheon.

Is sundae really a blood sausage?

Yes, although “Korean blood sausage” is only a simplified English description.

Traditional sundae belongs to a broader Korean tradition of filling animal intestines or other casings with meat, blood, vegetables, rice, or other ingredients. Historical Korean cookbooks contain different forms of stuffed intestine dishes, and the Encyclopedia of Korean Culture notes that both meat-based and fish-based variations have existed.

Because the historical development is complex, it is better not to describe sundae as having one simple origin.

For a traveler today, the useful definition is:

Sundae is a Korean-style stuffed sausage, most commonly made with pig intestine, pork blood, and a noodle-based filling.

2. How to Eat Sundae Like a Local

When you order sundae from a Korean street-food stall, it is normally steamed, sliced into thick rounds, and served on a plate or tray.

You usually eat the pieces with toothpicks, chopsticks, or small skewers depending on the shop.

What do you dip sundae in?

This is where things get interesting.

There is no single dipping sauce used everywhere in Korea.

In Seoul and some other areas, sundae is commonly eaten with a small dish of seasoned salt, often mixed with pepper or red chili powder.

But regional preferences can be quite different.

Korea Tourism Organization notes examples such as:

  • Seoul and some central areas: seasoned salt

  • Gyeongsang region: makjang, a soybean-based dipping sauce

  • Jeolla region: red chili paste mixed with vinegar

  • Chungcheong region: salted shrimp

  • Jeju: soy sauce

  • Gangwon: soybean-based sauce

So if you travel around Korea and receive a different sauce with your sundae, that is not necessarily unusual.

The classic combination: Sundae + Tteokbokki

One of the best ways to eat sundae is with tteokbokki (떡볶이).

Tteokbokki consists of chewy rice cakes cooked in a sweet and spicy red chili sauce. Sundae, tteokbokki, and Korean fried snacks are commonly sold together at bunsik shops and street stalls.

A popular way to eat them is to take a piece of sundae and dip it directly into the tteokbokki sauce.

The combination works well because:

  • sundae is mild and savory

  • tteokbokki sauce is sweet and spicy

  • the soft sausage contrasts with chewy rice cakes

If you enjoy Korean street food, ordering tteokbokki + sundae + twigim (튀김, fried snacks) gives you a classic bunsik-style meal.

Why did I get liver and other organs with my sundae?

This can surprise foreign visitors.

Depending on the shop and what you order, sundae may be served alongside pieces of boiled pork offal rather than only sausage.

Likewise, sundaegukbap (순대국밥)—sundae and rice soup—can contain sundae along with various pork parts. Korea Tourism Organization notes versions containing items such as intestines, liver, heart, and meat from the pig's head.

So if you prefer only the sausage, it is useful to make that clear when ordering.

You can say:

“Sundaeman juseyo.” (순대만 주세요.)
“Just the sundae, please.”

If you enjoy organ meats, however, an assorted plate can be a good way to experience a more traditional serving style.

3. How to Order Sundae in Korea

Ordering sundae at a street stall is usually simple.

Pointing at the food is often enough, but a few Korean phrases are helpful.

Ordering one portion

“Sundae il-inbun juseyo.” (순대 1인분 주세요.)
“One serving of sundae, please.”

Or simply:

“Sundae juseyo.” (순대 주세요.)
“Sundae, please.”

At many snack shops, sundae is ordered by the serving (inbun, 인분) rather than by individual sausage.

If you only want sundae

If you do not want organ meats:

“Sundaeman juseyo.” (순대만 주세요.)
“Just the sundae, please.”

This can be especially useful at traditional market stalls where a serving may include additional pork parts.

If you want takeaway

“Pojang haejuseyo.” (포장해 주세요.)
“Please make it to go.”

Sundae is commonly available as takeaway food from markets and bunsik restaurants.

Do not confuse “sundae” with the English dessert

On an English-language Korean menu, you may see the spelling:

Sundae

This is the Romanized spelling of 순대 and has nothing to do with an ice cream sundae.

You may also encounter the alternative spelling soondae on restaurant menus, travel websites, and English-language food content.

When speaking Korean, saying something close to “soon-deh” will make your meaning much clearer.

4. Regional Sundae Varieties Worth Knowing

The basic street-food version is only one type of sundae.

Different parts of Korea have developed their own fillings, casings, seasonings, and serving styles. Historical sources also document a much broader variety of sundae than the familiar glass-noodle version sold at modern snack shops.

Abai Sundae (아바이순대)

One of the most famous regional styles is Abai sundae, associated today with Sokcho in Gangwon State.

It has roots in the food traditions of Hamgyeong Province in what is now North Korea. After the Korean War displaced people from the region settled around Sokcho, the dish became closely associated with the city's Abai Village.

Abai sundae is traditionally larger and more substantial than ordinary street sundae.

Korea Tourism Organization describes versions made by stuffing pork large intestines with ingredients including pork blood and glutinous rice before steaming.

If you visit Sokcho, it is one of the city's signature foods worth looking for.

Ojingeo Sundae (오징어순대)

Despite its name, ojingeo sundae is quite different from standard pork sundae.

Ojingeo means squid.

Instead of using pig intestine as a casing, the body of a squid is stuffed with ingredients and cooked. Traditional recipes can include tofu, vegetables, squid tentacles, egg, and seasonings.

It is particularly associated with Gangwon cuisine and is another specialty frequently encountered in Sokcho.

This is an important distinction for travelers:

Normal sundae = usually pork intestine sausage
Ojingeo sundae = stuffed squid

Pisundae (피순대)

Pi (피) means blood.

Pisundae puts a stronger emphasis on pork blood than the common glass-noodle-heavy street version.

Korea Tourism Organization specifically highlights pisundae as a regional food enjoyed particularly around Jeonju and Suncheon.

If you already enjoy blood sausage dishes, this might be one of the more interesting versions to try.

Byeongcheon Sundae (병천순대)

Byeongcheon in Cheonan is another area known for sundae.

The Encyclopedia of Korean Culture describes Byeongcheon sundae as traditionally using relatively tender small pork intestines and fillings that may contain blood, glutinous rice, vegetables, perilla, and smaller amounts of glass noodles than common commercial sundae.

It is often enjoyed on its own or in a bowl of sundae soup.

Sundaeguk and Sundaegukbap

If sliced street sundae feels too adventurous as a snack, you can also try it as a full meal.

Sundaeguk (순대국) is a hot soup containing sundae and pork.

Sundaegukbap (순대국밥) combines the soup with rice, either served inside or alongside the bowl depending on the restaurant.

Korea Tourism Organization describes a common style made with pork-bone broth, sundae, rice, and various pork parts, finished with ingredients such as green onion and perilla seed powder.

The result is richer and heartier than street-style sundae.

5. Dietary Restrictions and Things Foreign Visitors Should Know

Sundae can contain ingredients that are not obvious from its appearance, so travelers with dietary restrictions should ask before ordering.

Is sundae vegetarian or vegan?

No.

Standard Korean sundae normally contains pork intestine and pork blood, so it is neither vegetarian nor vegan.

Even though much of the visible filling may appear to be glass noodles, it should not be mistaken for a vegetable-only sausage.

What if you do not eat pork?

Traditional street sundae is not suitable for anyone avoiding pork.

The casing itself is commonly pig intestine, and pork blood is normally part of the filling.

Do not assume that removing a visible piece of meat makes it pork-free.

Regional seafood dishes such as ojingeo sundae are different, but their recipes vary and should still be checked carefully.

Allergy considerations

There is no single recipe used for every sundae.

Traditional and regional versions can contain combinations of:

  • pork and pork blood

  • glass noodles

  • rice or glutinous rice

  • mung bean sprouts

  • cabbage and other vegetables

  • seafood in certain regional varieties

  • additional seasonings

Official descriptions alone show substantial variation between ordinary sundae, pisundae, Byeongcheon sundae, Abai sundae, and ojingeo sundae.

If you have a serious food allergy, ask the restaurant about the specific product rather than relying on the English name “blood sausage.”

Also remember that dipping sauces are separate ingredients and vary by region, so check those as well if you have allergies or dietary restrictions.

A good first order for beginners

If this is your first time trying sundae, start with a small serving of regular street-style sundae rather than a strongly blood-forward regional version.

Try one piece without sauce first.

Then try:

Sundae + seasoned salt

and finally:

Sundae dipped in tteokbokki sauce

The three bites can taste surprisingly different.

If the texture of the casing feels unusual at first, try a piece from the center of the sausage where the soft noodle filling is more noticeable.

And if you discover that you like it, a bowl of sundaegukbap is a natural next step.

Conclusion

Sundae (순대) is one of Korea's most recognizable street foods, but its appearance can make it seem more intimidating than it actually tastes.

The standard version combines pig intestine, pork blood, glass noodles, vegetables, and other fillings into a soft, chewy sausage that is steamed or boiled and sliced before serving.

Its flavor is usually mild rather than spicy.

For the most Korean street-food-style experience, try it alongside tteokbokki and twigim, and dip a piece of sundae into the spicy tteokbokki sauce. Korea Tourism Organization identifies this combination as a familiar way of enjoying the food.

Remember a few useful points:

  • Korean sundae is a savory sausage, not an ice cream dessert.

  • Regular sundae usually contains pork intestine and pork blood.

  • It is normally mild rather than spicy.

  • Dipping sauces differ depending on the region.

  • A serving may sometimes come with additional pork organs.

  • You can say “Sundaeman juseyo” if you only want the sausage.

  • Sundae pairs especially well with tteokbokki.

  • Regional varieties such as Abai sundae, pisundae, Byeongcheon sundae, and ojingeo sundae can be very different from ordinary street sundae.

For visitors interested in everyday Korean food culture, sundae is worth trying at least once.

Start with a simple plate at a busy market or bunsik shop, add a little dipping salt, and then try the most local move of all: dip the next piece straight into your tteokbokki sauce.

Reference Links

Korea Tourism Organization – Sundae (순대)
Basic information on ingredients, preparation, serving style, and Korean street-food culture.
Visit Korea – Sundae

Korea Tourism Organization – Street Food Loved by Koreans
Information on sundae with tteokbokki and regional dipping sauces.
Visit Korea – Street Food Loved by Koreans

Korea Tourism Organization – Sundae and Rice Soup
Information about sundae soup, pork broth, rice, and accompanying pork cuts.
Visit Korea – Sundaegukbap

Encyclopedia of Korean Culture – Sundae
Historical background and information about traditional varieties of Korean sundae.
Encyclopedia of Korean Culture – Sundae

Encyclopedia of Korean Culture – Sokcho Abai Sundae
Background on Abai sundae and its connection with displaced people from Hamgyeong Province and Sokcho.
Encyclopedia of Korean Culture – Abai Sundae

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