Jjim (steamed & braised)

순대 Sundae

Pig intestines filled with glass noodles and pig blood, sliced and eaten warm with salt or a dip.

Blood Sausage
Spice: Not spicy
Contains pork

Sliced sundae on a plate with liver and salt, seen from above — AI-generated image

At a glance

Fact	Details
Main ingredients	Pig intestines, glass noodles, pig blood
How it's served	Warm slices on a plate, often with sliced liver and lung, and salt or a sauce for dipping
Spice level	Not spicy — No chili heat.
Diet	Contains pork — Pork is a standard ingredient.
Ask about	Fillings and dipping salts vary; seasonings may include soy, sesame, perilla or wheat.
On the menu	순대 (Sundae)
Also called	soondae · Korean blood sausage
Region	Nationwide

Based on the usual recipe. Restaurants vary, so always tell the staff.

How to eat Blood Sausage

Dip each slice
Pick up a slice with a toothpick or chopsticks. Dip it lightly in the salt or sauce that comes with it.
Eat the liver and lung the same way
Many plates come with sliced pig liver and lung. If you do not want them, say so when you order.
Try it with tteokbokki sauce
If you also order tteokbokki, many people dip sundae in its spicy sauce.

How to order it

Order it as 순대. Street stalls and snack shops sell it by the serving, so one person can order it alone.

On the menu: 순대
Usually sold: 1 serving

Where it comes from

Its roots lie in foods made with animal blood and intestines. An old Chinese text describes boiling sheep intestines filled with sheep blood and meat. From such records, sundae is thought to have existed early in Korea as well. An old Korean cookbook describes pig intestines filled with pig blood, mung bean sprouts, tofu, kimchi and more.

Sources: Encyclopedia of Korean Culture (encykorea.aks.ac.kr)