fbpx
Wikipedia

Sundae (sausage)

April 09, 2024

For the ice cream dessert, see Sundae.

Sundae (Korean: 순대 [sun.dɛ], sometimes anglicized as soondae) is a type of blood sausage in Korean cuisine.[1][2] It is a popular street food in both North and South Korea,[3][4] generally made by steaming cow or pig's intestines stuffed with various ingredients.[5]

Sundae
TypeBlood sausage
CourseStreet food
Place of originKorea
Associated cuisineKorean cuisine
  •   Media: Sundae

History edit

The sundae sausage dates back to the Goryeo period (918–1392), when wild boars, prominent across the Korean Peninsula, were used in the dish.[6] Recipes for sundae are found in nineteenth century cookbooks including Gyuhap chongseo and Siuijeonseo.[7]

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.[8] 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.[8][9]

Recipe edit

The skin of sundae is made by rubbing the pig intestines with salt and flour to get rid of the smell. When you flip the trimmed pig intestines, the clean side is exposed to the outside. Put pork skin in it along with tofu, bean sprouts, glutinous rice, and various spices. The sundae made in this way is steamed in a cauldron.[10]

Varieties edit

 
Steaming sundae

Traditional South Korean varieties, as well as all North Korean, Russian Korean (Koryo-saram and Sakhalin Korean),[11] 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.[12][13][14][15] Other fillings include kkaennip (perilla leaves), scallions, doenjang (soybean paste), kimchi, and soybean sprouts.[16]

Regional varieties include abai-sundae (아바이순대) from the Hamgyong and Pyongan Provinces,[8] Kaesong-sundae (개성순대) from Kaesong, Baegam-sundae (백암순대) from Yongin, Jeju-sundae (제주순대) from Jeju Island, Byeongcheon-sundae (병천순대) from Chungcheong Province, and amppong-sundae (암뽕순대) from Jeolla Province.[17]

Some varieties use seafood as casing.[16] Ojingeo-sundae (오징어순대), made with fresh squid, is a local specialty of Gangwon, while mareun-ojingeo-sundae (마른오징어순대) made with dried squid is eaten in Gangwon as well as Gyeonggi.[7][16] Myeongtae-sundae (명태순대), made with Alaska pollock is a local specialty of Gangwon and Hamgyong.[7][16] Eogyo-sundae (어교순대) is made with the swim bladder of brown croakers.[16][18]

  •  
    Traditional sundae (blood sausage) served with steamed offal
  •  
    Bunsik-style sundae stuffed with dangmyeon (cellophane noodles)
  •  
    Ojingeo-sundae (squid sundae)

Accompaniments edit

In South Korea, sundae is often steamed and served with steamed offals such as gan (liver) and heopa (lung).[8] 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.[19] Sundae is sold a lot at guk-bap restaurants[20] 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.

Sundae dishes edit

  • Sundae-guk (순대국) – a guk (soup) made with sundae, other offals, and meat.[8][21]
  • Sundae-bokkeum (순대볶음) – a bokkeum (stir-fry) made with sundae, vegetables, and gochujang.[8]
  • Baek-sundae-bokkeum (백순대볶음) – a sundae-bokkeum without gochujang.
  •  
    Sundae-guk (blood sausage soup) served in ttukbaegi
  •  
    Sundae-bokkeum (stir-fried blood sausage with vegetables)

See also edit

References edit

  1. ^ "The Korean Blood Sausage". The RushOrder Blog. Retrieved 2018-06-07.
  2. ^ Rufus, Anneli (6 December 2017). "10 Brilliant Uses for Blood Sausage". HuffPost. Retrieved 19 February 2018.
  3. ^ Kim, Yoo-sung (9 June 2015). "Ask a North Korean: what's Pyongyang's street food speciality?". The Guardian. Retrieved 19 February 2018.
  4. ^ "Sillim-dong's Sundae Town (Sundae Bokkeum Alley)". Visit Seoul. Seoul Metropolitan Government. 9 November 2011. Retrieved 19 February 2018.
  5. ^ Kim, YH Brad; Jang, A (2014). "Ethnic meat products – Japan and Korea". In Dikeman, Michael; Devine, Carrick (eds.). Encyclopedia of Meat Sciences (Second ed.). San Diego, CA: Elsevier Academic Press. p. 548. ISBN 978-0-12-384731-7. Retrieved 19 February 2018.
  6. ^ Eaves, Gregory C. (24 November 2015). "Eat your way across Korea: North Korean blood sausage". Korea.net. Retrieved 11 April 2018.
  7. ^ a b c 서혜경 (1995). "순대". Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 1 June 2008.
  8. ^ a b c d e f Chang, Sung E. (4 October 2012). "Sundae Bloody Sundae". Roads&Kingdoms. Retrieved 19 February 2018.
  9. ^ Whitten, Richard (8 February 2017). "Tour Guide: Seoul, South Korea". Paste. Retrieved 19 February 2018.
  10. ^ 김경운 (April 2016). "[김경운 기자의 맛있는 스토리텔링] 피부 미인 그녀 순대 마니아?". {{cite news}}: Unknown parameter |날짜= ignored (help); Unknown parameter |제목= ignored (help); Unknown parameter |출판사= ignored (help); Unknown parameter |확인날짜= ignored (help)
  11. ^ Mishan, Ligaya (16 February 2017). "At Cafe Lily, the Korean-Uzbek Menu Evokes a Past Exodus". The New York Times. Retrieved 19 February 2018.
  12. ^ Kim, Jin Kyung (2013). "From Lettuce to Fish Skin: Koreans' Appetite for Wrapped and Stuffed Foods". In McWilliams, Mark (ed.). Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012. Totnes, Devon, UK: Prospect Books. pp. 233‒234. ISBN 978-1-903018-99-6. Retrieved 19 February 2018.
  13. ^ Goldberg, Lina (23 March 2012). "Asia's 10 greatest street food cities". CNN Travel. Retrieved 11 April 2012.
  14. ^ Leith, Sam (20 March 2014). "The Edible Atlas: Around the World in 39 Cuisines – review". The Guardian. Retrieved 19 February 2018.
  15. ^ Fletcher, Nichola (2012). Sausage: A country-by-country photographic guide with recipes (1st American ed.). New York: Dorling Kindersley. p. 137. ISBN 978-0-7566-8983-4.
  16. ^ a b c d e Allen, Gary (2015). Sausage: A Global History. London: Reaktion Books. pp. 79, 103, 110. ISBN 978-1-78023-555-4. Retrieved 19 February 2018.
  17. ^ "순대". Doosan Encyclopedia (in Korean). Retrieved 1 June 2008.
  18. ^ "어교순대". Doosan Encyclopedia (in Korean). Retrieved 1 June 2008.
  19. ^ 최승호 (22 March 2016). "(온라인)맛있는 스토리텔링<29>순대와 소시지". Seoul Shinmun (in Korean). Retrieved 19 February 2018.
  20. ^ "순대국밥집 : 네이버 통합검색". search.naver.com (in Korean). Retrieved 2021-04-12.
  21. ^ Jung, Alex (11 November 2011). "5 Korean ways to eat a pig". CNN Travel. Retrieved 11 April 2012.

April 09, 2024
sundae, sausage, cream, dessert, sundae, sundae, korean, 순대, sometimes, anglicized, soondae, type, blood, sausage, korean, cuisine, popular, street, food, both, north, south, korea, generally, made, steaming, intestines, stuffed, with, various, ingredients, su. For the ice cream dessert see Sundae Sundae Korean 순대 sun dɛ sometimes anglicized as soondae is a type of blood sausage in Korean cuisine 1 2 It is a popular street food in both North and South Korea 3 4 generally made by steaming cow or pig s intestines stuffed with various ingredients 5 SundaeTypeBlood sausageCourseStreet foodPlace of originKoreaAssociated cuisineKorean cuisine Media SundaeKorean nameHangul순대Revised RomanizationsundaeMcCune ReischauersundaeIPA sun dɛ Contents 1 History 2 Recipe 3 Varieties 4 Accompaniments 5 Sundae dishes 6 See also 7 ReferencesHistory editThe sundae sausage dates back to the Goryeo period 918 1392 when wild boars prominent across the Korean Peninsula were used in the dish 6 Recipes for sundae are found in nineteenth century cookbooks including Gyuhap chongseo and Siuijeonseo 7 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 8 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 8 9 Recipe editThe skin of sundae is made by rubbing the pig intestines with salt and flour to get rid of the smell When you flip the trimmed pig intestines the clean side is exposed to the outside Put pork skin in it along with tofu bean sprouts glutinous rice and various spices The sundae made in this way is steamed in a cauldron 10 Varieties edit nbsp Steaming sundaeTraditional South Korean varieties as well as all North Korean Russian Korean Koryo saram and Sakhalin Korean 11 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 12 13 14 15 Other fillings include kkaennip perilla leaves scallions doenjang soybean paste kimchi and soybean sprouts 16 Regional varieties include abai sundae 아바이순대 from the Hamgyong and Pyongan Provinces 8 Kaesong sundae 개성순대 from Kaesong Baegam sundae 백암순대 from Yongin Jeju sundae 제주순대 from Jeju Island Byeongcheon sundae 병천순대 from Chungcheong Province and amppong sundae 암뽕순대 from Jeolla Province 17 Some varieties use seafood as casing 16 Ojingeo sundae 오징어순대 made with fresh squid is a local specialty of Gangwon while mareun ojingeo sundae 마른오징어순대 made with dried squid is eaten in Gangwon as well as Gyeonggi 7 16 Myeongtae sundae 명태순대 made with Alaska pollock is a local specialty of Gangwon and Hamgyong 7 16 Eogyo sundae 어교순대 is made with the swim bladder of brown croakers 16 18 nbsp Traditional sundae blood sausage served with steamed offal nbsp Bunsik style sundae stuffed with dangmyeon cellophane noodles nbsp Ojingeo sundae squid sundae Accompaniments editIn South Korea sundae is often steamed and served with steamed offals such as gan liver and heopa lung 8 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 19 Sundae is sold a lot at guk bap restaurants 20 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 Sundae dishes editSundae guk 순대국 a guk soup made with sundae other offals and meat 8 21 Sundae bokkeum 순대볶음 a bokkeum stir fry made with sundae vegetables and gochujang 8 Baek sundae bokkeum 백순대볶음 a sundae bokkeum without gochujang nbsp Sundae guk blood sausage soup served in ttukbaegi nbsp Sundae bokkeum stir fried blood sausage with vegetables See also editBlack pudding Gyurma Haggis Kaszanka Kazy List of sausages nbsp Food portalReferences edit The Korean Blood Sausage The RushOrder Blog Retrieved 2018 06 07 Rufus Anneli 6 December 2017 10 Brilliant Uses for Blood Sausage HuffPost Retrieved 19 February 2018 Kim Yoo sung 9 June 2015 Ask a North Korean what s Pyongyang s street food speciality The Guardian Retrieved 19 February 2018 Sillim dong s Sundae Town Sundae Bokkeum Alley Visit Seoul Seoul Metropolitan Government 9 November 2011 Retrieved 19 February 2018 Kim YH Brad Jang A 2014 Ethnic meat products Japan and Korea In Dikeman Michael Devine Carrick eds Encyclopedia of Meat Sciences Second ed San Diego CA Elsevier Academic Press p 548 ISBN 978 0 12 384731 7 Retrieved 19 February 2018 Eaves Gregory C 24 November 2015 Eat your way across Korea North Korean blood sausage Korea net Retrieved 11 April 2018 a b c 서혜경 1995 순대 Encyclopedia of Korean Culture in Korean Academy of Korean Studies Retrieved 1 June 2008 a b c d e f Chang Sung E 4 October 2012 Sundae Bloody Sundae Roads amp Kingdoms Retrieved 19 February 2018 Whitten Richard 8 February 2017 Tour Guide Seoul South Korea Paste Retrieved 19 February 2018 김경운 April 2016 김경운 기자의 맛있는 스토리텔링 피부 미인 그녀 순대 마니아 a href Template Cite news html title Template Cite news cite news a Unknown parameter 날짜 ignored help Unknown parameter 제목 ignored help Unknown parameter 출판사 ignored help Unknown parameter 확인날짜 ignored help Mishan Ligaya 16 February 2017 At Cafe Lily the Korean Uzbek Menu Evokes a Past Exodus The New York Times Retrieved 19 February 2018 Kim Jin Kyung 2013 From Lettuce to Fish Skin Koreans Appetite for Wrapped and Stuffed Foods In McWilliams Mark ed Wrapped amp Stuffed Foods Proceedings of the Oxford Symposium on Food and Cookery 2012 Totnes Devon UK Prospect Books pp 233 234 ISBN 978 1 903018 99 6 Retrieved 19 February 2018 Goldberg Lina 23 March 2012 Asia s 10 greatest street food cities CNN Travel Retrieved 11 April 2012 Leith Sam 20 March 2014 The Edible Atlas Around the World in 39 Cuisines review The Guardian Retrieved 19 February 2018 Fletcher Nichola 2012 Sausage A country by country photographic guide with recipes 1st American ed New York Dorling Kindersley p 137 ISBN 978 0 7566 8983 4 a b c d e Allen Gary 2015 Sausage A Global History London Reaktion Books pp 79 103 110 ISBN 978 1 78023 555 4 Retrieved 19 February 2018 순대 Doosan Encyclopedia in Korean Retrieved 1 June 2008 어교순대 Doosan Encyclopedia in Korean Retrieved 1 June 2008 최승호 22 March 2016 온라인 맛있는 스토리텔링 lt 29 gt 순대와 소시지 Seoul Shinmun in Korean Retrieved 19 February 2018 순대국밥집 네이버 통합검색 search naver com in Korean Retrieved 2021 04 12 Jung Alex 11 November 2011 5 Korean ways to eat a pig CNN Travel Retrieved 11 April 2012 Retrieved from https en wikipedia org w index php title Sundae sausage amp oldid 1215636849, wikipedia, wiki, book, books, library,

article

, read, download, free, free download, mp3, video, mp4, 3gp, jpg, jpeg, gif, png, picture, music, song, movie, book, game, games.