Sundae — Korean Blood Sausage (순대)

Records trace to the Goryeo period (918–1392) though the modern form is associated with 20th-century urban street food culture; Chuncheon is the most celebrated regional variation

Sundae (순대) is Korea's blood sausage: pig's small intestine casing stuffed with a mixture of pork blood, glass noodles (당면), glutinous rice, tofu, green onion, ginger, and sesame, then steamed until the filling sets to a firm, sliceable consistency. Unlike European blood sausages which are smoked or grilled, Korean sundae is always steamed — a softer, more delicate result that reveals the contrast between the silky blood-rice filling and the casing's slight chew. Served sliced with soondae-tteokbokki sauce (spicy) or with raw doenjang and salt dip (traditional), sundae is both a street food icon and a formal pork restaurant banchan.

• Scottish black pudding (blood sausage steamed/boiled in casing); French boudin noir; Spanish morcilla (blood-and-rice sausage) — all use the blood-and-grain-filling-in-casing technique; Korean distinction is the steaming method and glass noodle filling

Dipped in soondae doenjang sauce (raw doenjang + salt + sesame oil) for the traditional pairing, or tteokbokki gochujang sauce for street-food style. Makgeolli is the traditional drink pairing.