Korean blood sausage, or sundae as it’s known locally, is a dish that has been a staple in Korean cuisine for centuries. It’s a savory and hearty delicacy that is often enjoyed as a street food or served in traditional Korean restaurants. While the idea of blood sausage might seem unappetizing to some, it’s a flavorful and nutritious dish that is well worth trying.
A Brief History of Sundae
The exact origins of sundae are unknown, but it is believed to have been introduced to Korea from China during the Goryeo dynasty (918-1392). The dish was initially made with pork blood and intestines, but over time, other ingredients like rice, vegetables, and spices were added to the mix. Today, sundae is available in a variety of regional variations, each with its own unique flavor profile.
The Ingredients
Sundae is typically made with pig’s blood, which is coagulated and then stuffed into pig intestines. The blood is often mixed with a variety of ingredients, including rice, glass noodles, vegetables, and spices. Some common ingredients used in sundae include:
- Rice: Rice is a staple ingredient in sundae and helps to add texture and bulk to the dish.
- Glass noodles: Glass noodles, also known as cellophane noodles, are often added to sundae for their chewy texture.
- Vegetables: Vegetables like onions, garlic, and green onions are often added to sundae for flavor and nutritional value.
- Spices: Spices like ginger, pepper, and sesame oil are used to season sundae and give it a unique flavor.
The Cooking Process
The cooking process for sundae can vary depending on the region, but it typically involves boiling or steaming the stuffed intestines until they are cooked through. Once cooked, the sundae is often sliced and served with a variety of dipping sauces.
Popular Sundae Variations
There are many different variations of sundae available in Korea, each with its own unique flavor and texture. Some of the most popular variations include:
- Pork blood sundae: This is the most common type of sundae in Korea and is made with pig’s blood, rice, and vegetables.
- Beef blood sundae: This type of sundae is made with beef blood and is often considered to be more flavorful than pork blood sundae.
- Liver sundae: This type of sundae is made with liver, blood, and rice.
- Seafood sundae: This type of sundae is made with seafood, such as squid or shrimp, and is often enjoyed in coastal regions of Korea.
How to Eat Sundae
Sundae is typically served with a variety of dipping sauces, including soy sauce, sesame oil, vinegar, and chili pepper paste. It can be eaten on its own or as part of a larger meal. Some popular ways to eat sundae include:
- Sundae soup: Sundae is often served in a soup made with bone broth and vegetables.
- Sundae stir-fry: Sundae is sometimes stir-fried with other ingredients, such as vegetables and meat.
- Sundae skewers: Sundae is often grilled on skewers and served with a variety of dipping sauces.
Nutritional Benefits of Sundae
While sundae is a high-calorie dish, it also offers a number of nutritional benefits. It is a good source of protein, iron, and vitamin B12. The blood used in sundae is also a good source of iron, which is essential for blood production.
Traditional methods of preparation
While the exact methods of preparing Korean blood sausage (sundae) can vary depending on the region, there are a few common steps involved:
Preparing the Blood
- Sourcing the Blood: The blood is typically obtained from pigs or cows.
- Coagulation: The blood is heated to coagulate it. This can be done by simmering it over low heat or by adding a coagulant like vinegar.
- Mixing with Ingredients: Once coagulated, the blood is mixed with other ingredients such as rice, glass noodles, vegetables, and spices.
Preparing the Intestines
- Cleaning: The intestines are thoroughly cleaned to remove any impurities.
- Drying: The intestines are often dried to make them more durable and to prevent them from bursting during cooking.
Stuffing the Intestines
- Filling: The intestines are filled with the blood and ingredient mixture. This is often done using a funnel or a piping bag.
- Tying: The ends of the intestines are tied to prevent the mixture from leaking out.
Cooking
- Boiling or Steaming: The stuffed intestines are typically boiled or steamed until they are cooked through. This can take anywhere from 30 minutes to an hour.
- Cooling: Once cooked, the sundae is often cooled before being sliced and served.
Serving
- Dipping Sauces: Sundae is often served with a variety of dipping sauces, including soy sauce, sesame oil, vinegar, and chili pepper paste.
- Accompaniments: Sundae is often served with side dishes such as kimchi, pickled vegetables, and bean sprouts.
These are the basic steps involved in preparing Korean blood sausage. However, the specific methods and ingredients used can vary depending on the region and the individual preferences of the cook.
Cultural Significance of Sundae
Sundae is more than just a delicious dish; it also holds significant cultural importance in Korea. It is often associated with comfort food and is often enjoyed during special occasions, such as holidays and festivals. Sundae is also a popular street food and is often enjoyed by people of all ages.
Common ways to serve and enjoy Korean blood sausage
Korean blood sausage, or sundae, is a versatile dish that can be enjoyed in many different ways. Here are some of the most popular methods:
A Main Course
- Sundae Soup: This is a classic Korean dish where sundae is simmered in a flavorful broth with vegetables like tofu, green onions, and mushrooms. The broth can be spicy or mild, depending on your preference.
- Sundae Stir-Fry: Sundae can be stir-fried with a variety of ingredients, such as vegetables, meat, and kimchi. This dish is often served with rice or noodles.
- Sundae with Perilla Leaves: Sundae is often served with perilla leaves, which have a nutty and slightly bitter flavor. The leaves are wrapped around the sundae and dipped in a sauce made with soy sauce, vinegar, and chili pepper paste.
As an Appetizer
- Sundae Slices: Sundae can be sliced and served as an appetizer with dipping sauces. It is often served with a variety of side dishes, such as kimchi, pickled vegetables, and bean sprouts.
As a Filling for Other Dishes
- Sundae Kimbap: Sundae can be used as a filling for kimbap, a Korean rolled rice dish. It is often combined with other ingredients, such as vegetables, meat, and eggs.
- Sundae Mandu: Sundae can be used as a filling for mandu, Korean dumplings. It is often combined with vegetables and spices.
No matter how you choose to enjoy it, Korean blood sausage is a delicious and satisfying dish that is sure to please your taste buds.
Korean blood sausage, or sundae, is a delicious and flavorful dish that has been a staple in Korean cuisine for centuries. It is made with a variety of ingredients, including pig’s blood, rice, vegetables, and spices. While the idea of blood sausage might seem unappetizing to some, it is a nutritious and satisfying dish that is well worth trying. So the next time you find yourself in Korea, be sure to try a plate of sundae and experience the unique flavors of this traditional Korean delicacy.