Sundae and Sundae-guk: Korea’s Beloved Blood Sausage and Comforting Soup

Discover Sundae, Korea’s traditional blood sausage, and Sundae-guk, the hearty soup that features it. Learn about different types of Sundae and follow a recipe to make comforting Sundae-guk at home.

Introduction

Among the many unique dishes in Korean cuisine, few spark as much curiosity from international visitors as Sundae (순대). At first glance, it may remind some of European blood sausages, yet Sundae has its own distinct flavor, texture, and cultural role. For many Koreans, Sundae is a nostalgic street food snack, often enjoyed with salt and chili flakes, while Sundae-guk (순대국) is the warm, hearty soup that transforms this humble sausage into a filling and restorative meal.

While making Sundae from scratch is a difficult and time-consuming process, it is still widely loved across Korea in many different variations. And the beauty of Sundae-guk is that you don’t need to make your own sausage at home—using store-bought versions works perfectly, allowing home cooks to enjoy this comforting soup without the complexity of sausage-making.

What Is Sundae?

Sundae is a type of Korean blood sausage traditionally made by stuffing pig’s intestines with a mixture of pig’s blood, noodles, rice, and seasonings. Over time, different regions developed their own variations, resulting in many distinct types of Sundae.

Some of the most popular varieties include:

Blood Sundae (피순대, Pi-sundae) – The most traditional form, featuring pig’s blood mixed with noodles and other fillers, giving it a dark color and rich taste.
Glutinous Rice Sundae (찹쌀순대, Chapssal-sundae) – A milder version using glutinous rice as the main filler, offering a chewy and less intense flavor.
Vegetable or Glass Noodle Sundae – Made with sweet potato glass noodles and vegetables, giving it a lighter taste.
Regional Specialties – Some provinces add special spices or seafood into their stuffing, creating unique local flavors.

Despite its name, Sundae is not related to the ice cream dessert of the same spelling in English—this Korean dish has a long history dating back to the Goryeo Dynasty. Today, it’s one of the most accessible street foods in Korea, sold in small stalls, traditional markets, and even as part of elaborate meals at restaurants.

What Is Sundae-guk?

If Sundae is a snack, Sundae-guk is the comforting meal version. Sundae-guk is a hot soup made with pork bone broth, slices of Sundae, and other pork offal. It’s known as a hangover cure, a late-night comfort dish, and a hearty breakfast option for those who want something filling.

A typical bowl of Sundae-guk includes:

A rich pork bone broth simmered for hours.
Slices of store-bought Sundae.
Pork tripe, liver, or other offal (optional, based on taste).
Seasonings like salted shrimp (saeujeot), garlic, and red pepper powder to adjust the flavor at the table.
Fresh green onions for garnish.

Recipe: How to Make Sundae-guk at Home

Since making homemade Sundae is impractical for most people, this recipe uses store-bought Sundae (readily available in Korean grocery stores). The focus is on preparing a rich broth and assembling the soup properly.

Ingredients (Serves 4):

1.5 lbs pork bones (neck bones or leg bones)
200g pork belly or pork shoulder (optional, for extra richness)
2–3 pieces of store-bought Sundae
1 onion, halved
1 head of garlic, halved
1-inch piece of ginger
2 tbsp doenjang (fermented soybean paste)
1 tbsp salt (to taste)
1 tbsp saeujeot (fermented salted shrimp, for seasoning at the table)
1 tbsp gochugaru (Korean chili flakes, optional)
Chopped green onions for garnish
Steamed rice, for serving

Instructions:

Prepare the broth

Rinse the pork bones under cold water, then soak them for 1 hour to remove excess blood.
In a large pot, cover bones with water and boil for 10 minutes. Discard water, rinse bones, and refill pot with fresh water.
Add onion, garlic, ginger, and doenjang. Bring to a boil, then reduce heat and simmer for 2–3 hours until the broth becomes rich and milky. Skim foam as needed.

Prepare the Sundae

Slice store-bought Sundae into thick rounds (about 1 inch).
Steam the slices gently for a few minutes to heat through without breaking apart.

Assemble the soup

Strain the broth and return it to the pot. Add optional pork belly or shoulder slices and simmer until tender.
Gently add the steamed Sundae slices into the soup just before serving.

Season and serve

Ladle the soup into bowls. Top with chopped green onions.
Serve with a side of steamed rice, saeujeot, and chili flakes so each diner can adjust the flavor to their taste.

Tips for the Best Sundae-guk

Use a mix of bones – Combining neck and leg bones creates a deeper broth.
Control the Sundae texture – Avoid boiling Sundae directly in the broth for too long, as it may burst. Steaming separately preserves its texture.
Personalize the seasoning – Korean diners often add salted shrimp or chili powder at the table, making each bowl unique.

Sundae and Sundae-guk in Korean Culture

For many Koreans, Sundae and Sundae-guk are tied to specific memories and cultural practices. Street vendors selling Sundae are a familiar sight near schools, attracting children and students with affordable snacks. Sundae-guk, on the other hand, is often associated with older generations, market eateries, and local neighborhood restaurants where the dish feels like a taste of home.

The dishes also symbolize Korean nose-to-tail cooking philosophy—using every part of the animal to create nourishing food. While Sundae may be challenging for first-time eaters unfamiliar with blood sausage, it continues to be one of Korea’s most cherished comfort foods.

Conclusion

Sundae and Sundae-guk may seem unusual to those unfamiliar with Korean cuisine, but they represent the richness, creativity, and communal spirit of Korean cooking. Sundae showcases how simple ingredients like noodles, rice, and blood can be transformed into something flavorful and unique, while Sundae-guk elevates the sausage into a heartwarming soup enjoyed on cold days or after a long night out.

With store-bought Sundae and a homemade broth, anyone can try their hand at recreating Sundae-guk in their own kitchen. It’s a dish that not only warms the body but also offers a glimpse into the history and traditions of Korean food culture.

So next time you come across Korean blood sausage, don’t hesitate—give Sundae or Sundae-guk a try, and you may just find yourself embracing one of Korea’s most beloved comfort foods.

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