Authentic Korean Sundae Recipe (Korean Blood Sausage)

Korean sundae (순대), also spelled soondae, is a traditional Korean blood sausage made by stuffing pork intestines with a savory mixture that may include pork blood, glass noodles, vegetables, glutinous rice, and seasonings.

Once filled, the sausage is steamed or gently boiled, then sliced into thick rounds and served warm with a simple dipping seasoning.

Sundae is one of Korea's most recognizable market and street foods. It is commonly sold alongside tteokbokki, eomuk, gimbap, and fried snacks at Korean bunsik stalls.

Prep Time: 10 minutes for store-bought sundae
Cook Time: 10–15 minutes
Total Time: About 20 minutes
Servings: 3–4

1. What Is Korean Sundae?

Sundae is a Korean-style sausage traditionally prepared inside cleaned pork intestines.

Depending on the region and recipe, the filling can contain:

• Pork blood
• Dangmyeon, Korean glass noodles
• Glutinous rice
• Mung bean sprouts
• Napa cabbage
• Green onions
• Garlic
• Various vegetables and seasonings

The sausage is cooked until the casing becomes tender and the filling sets into a soft but cohesive texture.

Unlike many Western sausages, modern Korean street-style sundae often contains a significant amount of glass noodles, giving the interior its distinctive soft and slightly chewy texture.

After cooking, the sausage is usually sliced rather than eaten whole.

2. Korean Kitchen Note

Sundae is closely connected with Korean traditional markets and bunsik culture.

At a typical market stall, a vendor may keep whole lengths of steamed sundae warm beside pork liver and other boiled pork cuts.

When ordered, the sausage is cut into thick slices with a knife or kitchen scissors and served immediately.

One interesting detail is that the dipping seasoning varies by region.

In Seoul and many central areas, sundae is commonly dipped in a mixture of salt, black pepper, and sometimes gochugaru.

Other regions may serve it with ssamjang, seasoned soybean paste, or vinegar-based sauces.

Regional varieties of sundae also differ significantly.

Byeongcheon in Chungcheongnam-do is particularly famous for vegetable-rich sundae, while Jeonju and Suncheon are known for styles emphasizing pork blood. Korea also has completely different stuffed foods such as ojingeo sundae, where squid rather than pork intestine forms the outer casing.

3. Ingredients

For an easy home version serving 3–4:

For the Sundae

• 500 g (about 1.1 lb) fully cooked Korean sundae
• Water, as needed for steaming or heating

For the Classic Salt Dip

• 1 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon gochugaru, optional
• Pinch of toasted sesame seeds, optional

Optional Accompaniments

• Ssamjang
• Fresh green chili peppers
• Raw garlic
• Kimchi
• Tteokbokki
• Eomuk guk

Traditional Sundae Filling Components

If sundae is made completely from scratch, traditional or regional versions may include:

• Cleaned pork intestines
• Fresh food-grade pork blood
• Cooked Korean glass noodles
• Cooked glutinous rice
• Finely chopped mung bean sprouts
• Finely chopped napa cabbage
• Green onions
• Garlic
• Salt and pepper

Because fresh blood and cleaned intestines require strict sourcing, temperature control, and food-safety procedures, commercially prepared Korean sundae is the most practical option for most home cooks outside Korea.

4. Global Ingredient Substitution Guide

Korean Sundae

Outside Korea, Korean sundae is most commonly sold refrigerated or frozen at Korean supermarkets.

Look for labels such as:

• Sundae
• Soondae
• Korean blood sausage
• Korean-style blood sausage

Many packaged products are already fully cooked and only need reheating.

Always follow the heating directions printed on the package because preparation methods vary.

European Blood Sausage

Black pudding, boudin noir, morcilla, and other blood sausages are not direct substitutes.

Although they share the use of blood, their grains, seasonings, fat content, casing, and texture are substantially different.

If the goal is authentic Korean sundae, use an actual Korean product.

Dangmyeon

Korean dangmyeon is made primarily from sweet potato starch.

It produces a firm, translucent, chewy noodle after cooking and is one of the characteristic ingredients in modern street-style sundae.

Pork Blood

Only food-grade blood obtained through a properly regulated food supplier should ever be used.

Because availability and food regulations differ by country, home cooks should not substitute blood from an unverified source.

5. Step-by-Step: How to Cook Korean Sundae

Step 1. Check the Package

Confirm whether your sundae is refrigerated, frozen, or already thawed.

Most packaged Korean sundae is fully cooked, but heating instructions vary between manufacturers.

Step 2. Thaw if Required

If the package instructs you to thaw the sausage, place it in the refrigerator until fully defrosted.

Avoid leaving meat products at room temperature for extended periods.

Step 3. Prepare a Steamer

Add several inches of water to a pot and bring it to a gentle boil.

Place a steamer basket above the water.

The sausage should not sit directly in boiling water unless the packaging specifically recommends that method.

Step 4. Steam the Sundae

Place the whole sundae in the steamer.

Cover and steam gently until completely heated through.

For a typical refrigerated product, approximately 8 to 12 minutes may be sufficient, but always follow the manufacturer's instructions.

Step 5. Avoid Aggressive Heat

Do not use an unnecessarily violent boil.

Strong heat can cause the casing to expand unevenly and potentially split.

Step 6. Rest Briefly

Transfer the heated sausage to a cutting board.

Let it rest for approximately 2 to 3 minutes.

This makes the filling slightly easier to slice cleanly.

Step 7. Slice the Sundae

Use a sharp knife.

Cut the sausage into slices approximately 1/2 inch thick.

Use gentle downward strokes rather than pressing aggressively and crushing the filling.

Step 8. Make the Salt Dip

Combine salt, black pepper, and optional gochugaru.

Mix thoroughly.

Only a tiny amount is needed with each bite.

Step 9. Arrange the Plate

Place the warm sundae slices on a serving plate.

If desired, serve with cooked pork liver or other traditional market-style accompaniments.

Step 10. Serve With Korean Condiments

Place the salt mixture, ssamjang, kimchi, or other preferred regional-style dipping condiment beside the sundae.

Step 11. Pair With Bunsik Foods

Serve alongside tteokbokki, gimbap, or eomuk guk for a Korean street-food meal.

Dipping a piece of sundae into tteokbokki sauce is also extremely popular.

Step 12. Serve Immediately

Sundae is best while warm and tender.

As it cools, the starch-based filling becomes firmer and the casing can become noticeably chewier.

6. Korean Cook's Tips

Heat the sundae whole before slicing. Pre-sliced sausage can lose moisture more quickly during reheating.

Do not overcook it. Packaged sundae is already cooked; the goal is simply to heat it thoroughly.

Use gentle steam. Excessive heat increases the chance that the casing will split.

Slice after a short rest. Extremely hot filling can smear or fall apart when cut immediately.

Use a sharp knife. A dull blade compresses the sausage instead of cutting clean slices.

Try it with tteokbokki sauce. This is one of the most familiar ways to enjoy Korean street-food sundae.

Follow package directions first. Commercial products differ in casing, filling, and preparation method.

7. Nutrition Notes

The nutrition of Korean sundae varies considerably according to the filling.

Pork blood can contribute protein, iron, and other nutrients, while pork intestine contributes protein and fat.

Dangmyeon and glutinous rice add carbohydrates.

Vegetable-rich versions may contain mung bean sprouts, cabbage, green onions, and other vegetables.

Commercial versions can contain significant sodium, so additional dipping salt should be used sparingly.

Sundae should also be considered a prepared meat product rather than a low-calorie noodle dish simply because the filling contains glass noodles.

8. Why It Works: Cooking Science

Why Does Blood Sausage Set When Cooked?

Blood contains proteins that coagulate when heated.

As the filled sausage is steamed or boiled, these proteins change structure and become firm, helping bind the other filling ingredients together.

Why Are Glass Noodles Used?

Cooked sweet potato starch noodles absorb moisture and seasoning while providing a soft, slightly chewy texture.

They also help create the distinctive interior of modern Korean street-style sundae.

Why Can the Casing Split?

The filling expands as its temperature rises and water turns to steam.

If the sausage is packed too tightly or heated too aggressively, pressure can build against the casing.

Gentle cooking reduces this risk.

Why Does Sundae Become Firmer When Cold?

Starches in glass noodles and rice undergo structural changes as they cool.

At the same time, fats become firmer at lower temperatures.

This is why freshly warmed sundae usually feels softer and more tender than refrigerated slices.

Why Rest Before Slicing?

Immediately after heating, the filling is extremely soft.

A short rest allows the temperature to equalize slightly and gives the structure enough stability for cleaner slices.

9. What to Serve With Korean Sundae

Sundae belongs naturally in a Korean market or bunsik meal.

Serve it with:

• Tteokbokki – Korean Spicy Rice Cakes
• Gimbap – Korean Seaweed Rice Rolls
• Eomuk Guk – Korean Fish Cake Soup
• Jjolmyeon – Korean Spicy Chewy Noodles
• Mandu – Korean Dumplings
• Kimchi

The most iconic pairing may be sundae and tteokbokki.

Many Koreans dip pieces of warm sundae directly into the thick, spicy-sweet tteokbokki sauce.

10. Frequently Asked Questions

What is Korean sundae?

Korean sundae is a savory blood sausage traditionally made by filling pork intestines with ingredients such as pork blood, glass noodles, rice, and vegetables before steaming or boiling.

Is Korean sundae an ice cream dessert?

No. The identical English spelling can be confusing, but Korean sundae is a savory sausage and has no connection with the American ice cream sundae.

Is it spelled sundae or soondae?

Both spellings appear in English.

Sundae follows the current standard Korean romanization, while soondae remains widely used to help English speakers approximate the Korean pronunciation.

Does all sundae contain blood?

No. Korean cuisine contains several regional and specialty foods called sundae, and the exact filling varies.

However, the familiar dark street-food version is commonly classified as Korean blood sausage.

Why does Korean street sundae contain noodles?

Modern street-style sundae commonly uses Korean glass noodles as a major filling ingredient because they provide body and a soft, chewy texture.

What does Korean sundae taste like?

It is generally mild, savory, slightly earthy, and less strongly flavored than many people expect from the phrase “blood sausage.”

The flavor depends heavily on the specific filling.

What sauce do Koreans eat with sundae?

A simple salt-and-pepper mixture is common in Seoul and central Korea, while ssamjang and other dipping sauces are preferred in some regions.

Can I buy Korean sundae frozen?

Yes. Frozen, fully cooked sundae is available at many Korean supermarkets outside Korea.

Should I remove the casing?

No. The casing is traditionally eaten together with the filling.

Can I microwave Korean sundae?

Some packaged products permit microwave reheating, but others specify steaming or boiling.

Follow the manufacturer's instructions because overheating can cause the casing to split or the filling to dry out.

What is sundae bokkeum?

Sundae bokkeum is a popular Korean dish in which sliced sundae is stir-fried with vegetables, often together with cabbage, perilla leaves, glass noodles, and a spicy red seasoning.

11. More Korean Recipes

If you enjoy Korean street and market foods, try these recipes next:

• Tteokbokki – Korean Spicy Rice Cakes
• Gimbap – Korean Seaweed Rice Rolls
• Eomuk Guk – Korean Fish Cake Soup
• Mandu – Korean Dumplings
• Jjolmyeon – Korean Spicy Chewy Noodles
• Bibim Guksu – Korean Spicy Cold Noodles

12. Key Takeaways

Korean sundae is a distinctive savory sausage traditionally made with pork intestine filled with pork blood, glass noodles, rice, vegetables, and seasonings.

Modern street-style sundae is usually mild and pleasantly chewy rather than aggressively flavored.

For most international home cooks, fully cooked packaged Korean sundae is the safest and most practical option.

Heat it gently according to the package instructions, rest briefly, slice into thick rounds, and serve warm with salt and pepper or your preferred Korean dipping sauce.

Pair it with tteokbokki, gimbap, eomuk, and mandu for a complete Korean market-style meal.