Which Dessert Shares Its Name With A Korean Food Made With Intestines?

In this foodie article, I want to share with you this answer to the question, Which dessert shares its name with a Korean food made with intestines? The answer will surprise you!

In Korean cuisine, sundae is a kind of blood sausage. It consists of pig intestines stuffed with various ingredients. It is a food that can be found in a number of countries, mainly China and the US. In the US, it’s called “pigs’ feet” or “sausage.” Sundae is usually served sliced into pieces and cooked with garlic and chili pepper paste.

In Korea, where pork has been regarded as a cherished meat since olden times due to its nutritional properties, sundae is made by boiling pig’s intestines along with spices such as black pepper powder or green onion after they have been filled up with boiled pig offal such as spleen, liver and heart. After being cut into small pieces when cooked, it is eaten with a dipping sauce of soy sauce and vinegar.

Which Dessert Shares Its Name With A Korean Food Made With Intestines

One of the dishes that show how Koreans love pork is Sundae, a kind of sausage made by filling pig intestines with various ingredients before boiling them. It is also called Sausage or Blood Sausage in English. Foreigners are surprised when they see isolated pieces of sundae at a market in Korea because it looks like blood soup due to its dark red color. Also, it can be seen as closer to meat pudding because boiled meat pieces are put into the intestine bag rather than ground meat. The content varies according to region and family recipe but spleen, liver, heart and green onion are always included.

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Sundae has been considered one of the representative foods representing Gyeongsang Province where there are many pork-related dishes. When Gyeongsang Province was invaded by the Mongolian army in the 13th century, King Gojong of Goryeo Dynasty declared martial law and prohibited people from eating meat for several years during which even pigs were raised secretly. After the war, sundae was made using pig intestines instead of other parts to avoid detection although spleen or liver could be included as well.

The name ‘sundae’ is thought to have originated after the end of the Joseon Dynasty (1392-1910) when a kind of sausage called sundae appeared in Eumsik dimibang, a cookbook published in 1868 by Jeong Yak-yong, a famous scholar who made an effort to improve people’s lives during the late Joseon Period. Sundae is made by boiling pig intestines stuffed with various ingredients after they are filled up. The stuffing includes boiled spleen, liver and heart in addition to green onion. The dipping sauce of soy sauce and vinegar is used as a complementary side dish. Sometimes minced beef or ground pork is added into the filling for diversity.


Want to make your own? Here is the recipe below.

Which dessert shares its name with a Korean food made with intestines


300g pig intestines,

8 cups of water + 2 tsp salt,

200g beef (lean part),

1/2 tsp black pepper powder,

1 tsp green onion chopped

salt and pepper,

cooking oil


1) Mix well 4 cups of water and tsp salt in a big bowl. Soak the intestines in the salted water for 30 minutes.

2) Cut the beef into 2 inch length and 1/4 inch thickness. Mix well with black pepper powder, chopped green onion and salt and pepper to taste in a big bowl until it is evenly marinated.

3) Rinse the pig intestines in running water vigorously several times after they have been drained of water from Step 1. Be careful not to break them when rinsing them. After that dry them off with kitchen paper (paper towel).

4) Fill up the pieces of intestine with beef by pushing it through one end of intestine using chopsticks or your finger until about 3/5 of each piece is filled up .(Don’t fill them up completely to prevent explosion.)

5) Heat oil in a pan and cook the filled intestine pieces over medium heat for about 5 minutes on each side or until they are golden brown. Boil water with 2 tsp salt (for cooking the beef) in a separate pot and cook the intestines for 10 more minutes after they are golden brown. Boil 1 cup of water in another pot and cook the beef for 20 more minutes.

6) Transfer all boiled items onto a plate. Cut them into small pieces like cubes or diamonds, put them on individual plates and eat together with dipping sauce (mix well 4 tbsp soy sauce, 1/2 tbsp vinegar, sprinkle some chopped green onion). You can save this dish for 3-4 days at the most in a freezer.

7) You can cook beef or minced meat instead of spleen and liver for change in taste.

Preparation time: 1 hour, Cooking time: 30 minutes ~ 1 hour 50 minutes (If cooking both = 2 hours minimum) Difficulty level: Medium


Sundae can be eaten as it is as a sausage type dish with dipping sauce made from soy sauce and vinegar after being boiled. It can also be used as a stuffing for dumplings, pancakes and breads. In particular, sundae makes good dumpling filling because it has chewy texture once boiled so that it does not leak out of the wrapping. Also, it can be used to make sundae soup or mixed with Jajangmyeon (noodles in black bean paste sauce).


Summary About Which dessert shares its name with a Korean food made with intestines?

So now you know the answer to “Which dessert shares its name with a Korean food made with intestines?” and you never know, this might be the final question on a quiz that could win you huge money!


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