What Korean blood sausage is made with cellophane noodles? The answer is sundae.
Sundae is a Korean blood sausage traditionally made by stuffing pig or cow intestines with a mixture that commonly includes pig’s blood, rice, meat, and vegetables. In the modern South Korean street-food style, dangmyeon—transparent sweet-potato starch noodles often called cellophane or glass noodles—frequently replaces some of the meat and rice.
The sausage is usually steamed, sliced, and served hot. It is a familiar food at bunsikjip snack shops, pojangmacha street stalls, traditional markets, and sundae-guk restaurants. Regional varieties differ considerably: some contain more meat or rice, while others use seafood casings such as squid or pollock.
Sundae has a long history in Korean cuisine, with recipes recorded in nineteenth-century cookbooks. Its ingredients changed over time. After the Korean War, meat shortages helped popularize dangmyeon-filled versions because noodles were comparatively inexpensive and filling. This explains why many people today associate sundae particularly with chewy noodles, even though older and regional recipes can have different fillings.
The dish should not be confused with the English word “sundae,” meaning an ice-cream dessert; the Korean food is pronounced closer to “soon-dae.”