Sundae
Korean blood sausage stuffed mainly with glass noodles, steamed and sliced.
Sundae is a casing filled with a mixture in which sweet potato noodles dominate, bound with blood and sometimes rice or cabbage, then steamed. The slice is dark and dense but not fatty, and it tastes considerably milder than it looks. It rarely arrives on its own: pieces of liver, lung and snout usually share the plate.
Each round is dipped in a mix of salt and chilli powder, sometimes in a sharp soy dip, never in anything sweet. The offal is eaten the same way, alternating with the sausage for the change in texture. There is also a stew version, served in a spiced broth and eaten with a spoon and a bowl of rice.
- Spice
- Not spicy
- Format
- For sharing
- Beginner-friendly
- 1/3
- Main ingredients
- Pork · Sweet potato starch noodles
Editorial scale — actual heat varies from one kitchen to another. Editorial assessment.
We don't list allergens: recipes vary from one restaurant to another. For any allergy or dietary restriction, ask the restaurant directly.
Served with
chilli salt · liver and lung · tteokbokki
Tip — If blood sausage is the sticking point, start with a portion shared alongside tteokbokki — the two have always been eaten together.