When it comes to blood sausages, Korea has a special take on this international delicacy: sundae.
The Korean blood sausage, which is cooked with vegetable fillers until it becomes thick enough, is a perfect combination of pork blood and potato starch noodles.
Like with many other Korean recipes that have a lot of regional variations, food lovers will be hard-pressed to agree on which sundae to taste first -- from kimchi sundae with soybean paste to sundae stuffed with squid.
But as is always the case, the “original” is your best bet.
Sundae Town in Sillim-dong, Seoul, is one of the most crowded food alleys that offers an endless assortment of sundae variations. Located near Seoul National University, the area is almost a spiritual home for sundae lovers.
A walk down the sundae streets will provide you with all the mouthwatering shapes and styles of sundae: sundaeguk which is sundae soup in Korean and sundae bokkeum, the stir-fried kind.
When eating sundaeguk, rice and other side dishes, including kimchi, are free of charge.
Now, try scooping up some rice, dipping it in the mouthwatering soup with some sundae and kimchi on it: It’s a medley of goodness and perfection.
By Bak Se-hwan (sh@heraldcorp.com)