Why Do Koreans Eat Sundae (Blood Sausage) With Salt or Spicy Sauce?
Koreans dip sundae (Korean blood sausage) in salt or a spicy sauce because the sausage itself is mild and fairly plain, and the dip adds the seasoning. Which dip you get depends largely on where in Korea you are: Seoul and the surrounding area usually serve a little dish of salt (often mixed with pepper or chili powder), Busan and the wider Gyeongsang region favor a thick fermented soybean dip like makjang or ssamjang, the Jeolla provinces often bring out sweet-and-spicy chojang, and Chungcheong and Gangwon are known for salted shrimp (saeujeot). Every option is "correct", and many Koreans have strong, friendly opinions about which one is best.
What is sundae, and why does it need a dip?
Sundae is a sausage made by stuffing pig intestine with a filling. The most common street version today is filled mostly with glass noodles (dangmyeon) and pork blood, while regional and "traditional" versions add more blood, sticky rice, vegetables, perilla or tofu. It is steamed, then sliced into thick rounds.
The flavor is soft and savory rather than strongly seasoned. On its own it can taste a little plain, and the texture is dense and slightly dry. A dip fixes both: salt sharpens the savory taste, while sauces add moisture, heat or tang. That is why sundae almost never arrives without a small dish on the side.
The regional dips explained
Salt (Seoul and Gyeonggi)
The simplest and most widespread option is coarse salt, often mixed with black pepper or red chili powder. Fans say it brings out the sausage's own taste without covering it up. If you buy sundae from a market stall or a tteokbokki shop in Seoul, this is what you will most likely get.
Makjang or ssamjang (Busan and Gyeongsang)
In Busan and the southeast, sundae is commonly dipped in makjang, a rich fermented soybean paste, or ssamjang, a thick soybean-and-chili paste. Visitors from Seoul are sometimes surprised by this, and the "salt vs. makjang" question is a classic piece of friendly regional rivalry.
Chojang (Jeolla)
In the Jeolla provinces, chojang (a sweet, tangy, spicy chili paste with vinegar) is a popular pairing. The vinegar cuts through the richness, which some people find helpful if the blood flavor or texture is new to them.
Saeujeot (Chungcheong and Gangwon)
Tiny salted fermented shrimp are a well-known partner for sundae in Chungcheong and Gangwon, and they are also a common match for richer, blood-heavy pisundae. A little goes a long way: it is very salty.
Other ways Koreans eat sundae
- With tteokbokki sauce: In snack shops, many people swipe sundae through the spicy red tteokbokki sauce. Ask for "tteok-sun" or a combo plate.
- With organ meats: Market stalls often serve sundae with sliced liver and lung on the same plate. You can ask for "sundae only" (sundae-man) if you prefer.
- In soup: Sundaeguk is a hearty soup with sundae and pork, usually seasoned at the table with salted shrimp, perilla seed powder and chili paste.
- Stir-fried: Sundae-bokkeum is sundae stir-fried with vegetables and spicy sauce, famous around Sillim-dong in Seoul.
Riva, a dancer from POPORO CITY, puts it simply: "Try one piece with every dip on the table before you pick a side."
Where to try it
Traditional markets are the easiest place. Seoul's Gwangjang Market has well-known sundae stalls; see our Gwangjang Market food guide. Snack shops (bunsikjip) and street carts also sell it next to tteokbokki; our Korean street food guide covers what else to order.
Quick tips
- If you are unsure, start with salt. It is the mildest way to taste sundae for the first time.
- Sundae is best warm. Eat it soon after it is sliced.
- Ask "sogeum juseyo" for salt or "chojang isseoyo?" to check if they have chojang.
- Saeujeot is strong. Pick up just one or two shrimp per bite.
- Prices and portions vary by stall, so check the menu board before ordering.
FAQ
Is sundae made with blood?
Most versions include pork blood in the filling, along with glass noodles and other ingredients. Some regional styles contain more blood than common street sundae.
Which dip is the "right" one?
There is no single right answer. It mostly reflects where people grew up. Salt is the most common nationwide, but makjang, chojang and salted shrimp are all normal.
Can I ask for a different dip than the one served?
You can ask politely, but many stalls only keep their local choice. Snack shops usually have salt and tteokbokki sauce at least.
Is sundae spicy?
The sausage itself is not spicy. Heat comes from the dip or from dishes like sundae-bokkeum and tteokbokki sauce.