Sundae
Korean food has changed over the years as social and political conditions have changed. Korean cuisine shows a complex interaction of the natural environment and numerous cultural influences, and it stems from old agricultural and nomadic practices in Korea and southern Manchuria.
Rice, vegetables, fish, and meats (at least in South Korea) make up the majority of Korean cuisine. The traditional Korean diet is devoid of dairy products. The quantity of side dishes (; ; banchan) that accompany steam-cooked short-grain rice gives traditional Korean meals their names. Almost every meal includes kimchi. Sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, gochugaru (pepper flakes), gochujang (fermented red chili paste), and napa cabbage are all common components. Another special and unique cuisine in Korea is Sundae. Sundae is one of the delicious Korean food. It is commonly made up of pork. In spite of the fact that sundae can be also made with sea food which majority of people are not aware about.
What is Sundae ???
Sundae (Korean: [sun.d], also anglicized as soondae) is a sort of Korean blood sausage. It’s a popular street snack in both North and South Korea, and it’s typically produced by steaming cow or pig intestines loaded with a variety of ingredients.
History
The sundae sausage dates back to the Goryeo period (918–1392), when it was made using wild boars, which were plentiful across the Korean Peninsula. In nineteenth-century cookbooks such as Gyuhap chongseo and Siuijeonseo, sundae recipes can be found.
Traditional sundae, which consisted of filled cow or pig intestines with seonji (blood), minced meats, rice, and vegetables, was an extravagant dish served at special occasions, festivals, and large family gatherings.
Dangmyeon substituted meat fillings in South Korea after the Korean War, when meat was scarce during the postwar period of hardship. Sundae has evolved into a low-cost street food available in bunsikjip (snack bars), pojangmacha (street vendors), and traditional marketplaces.
Sundae is one of the rich Korean food. I brought some from one of the Korean mart near me and it was really tasty. Not just sundae, they have many other really good Korean food such as kimchi.
Traditional South Korean sundae fillings include seonji (blood), minced beef, rice, and vegetables, as well as all North Korean, Russian Korean (Koryo-saram and Sakhalin Korean), and Chinese Korean sundae fillings. Instead of meat, rice, and veggies, dangmyeon (glass noodles) are frequently used in modern South Korean bunsik (snack food) variants. Kkaennip (perilla leaves), scallions, doenjang (soybean paste), kimchi, and soybean sprouts are among the other fillings.
Abai-sundae from Hamgyong and Pyongan Provinces, Kaesong-sundae from Kaesong, Baegam-sundae from Yongin, Jeju-sundae from Jeju Island, Byeongcheon-sundae from Chungcheong Province, and amppong-sundae from Jeolla Province are among the regional variants.
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Seafood is used as a casing in some kinds. Ojingeo-sundae , prepared with fresh squid, is a Gangwon specialty, whereas mareun-ojingeo-sundae , made with dried squid, is a Gangwon and Gyeonggi favorite. Myeongtae-sundae , prepared with Alaska pollock, is a Gangwon and Hamgyong specialty. Brown croaker swim bladder is used to make Eogyo-sundae .
In South Korea, sundae is frequently steamed and served with steamed offals like gan (liver) and heopa (meat) (lung). Salt-black pepper mixture (Seoul), vinegar-gochujang mixture (Honam), seasoned soybean paste in Yeongnam, and soy sauce in Jeju are all used to dip sundae and side items. Sundae is popular in guk-bap and bunsikjip restaurants (snack bars). Because sundae is frequently served with tteok-bokki (stir-fried rice cakes) and twigim (fritters) in bunsikjip, it is also dipped in tteok-bokki sauce. Tteok-twi-sun, a set menu comprising tteok-bokki, twigim, and sundae, is available at several bunsikjip.