I was taking a leisurely stroll through Daegu, an inland city in the southern part of the Korean peninsula, when I came across this good reason for not knowing English. For those who were raised on sundaes, the kind with ice cream, whipped cream, chocolate sauce, and eventually, aggravation for those seated next to you on a plane, you might be a bit miffed. Where on that sign is a sundae, and how exactly does (either) Korea, not known for its dairy industry, plan on offering a handmade concoction? Better yet, why is the word sundae listed above a kimchi and uni burrito and to the left of a few poker chips?
Some research lets us conclude that 순대 is a type of blood sausage, with a couple of key differences (enhancements?). The casing is made of pig intestines, while the filling often contains pig blood, barley and cellophane noodles, that latter ingredient having a texture akin to jelly. To relate a bit more, imagine that storied Italian-American dish of spaghetti and meatballs, but this time, stuff the pasta into the meatball. I think. Better yet, next time you’re eating an English muffin, spread some gelatinous sundae all over it. The second difference is that 순대 are usually served sliced. Armed with this knowledge, now you can guess which of the two meals in the photo applies…
Now you know, the next night you’re out with your friends, specify what you want to eat. If there’s a Coldstone Creamery at the intersection of Eighth and Western, but one of you is lactose-intolerant, I’m going to guess that neither sundae is on the menu for evening.
Before I forget, I didn’t write this post on my Collateral Lettuce, my food blog, because I haven’t tried it yet. I’ve tried morcilla, the Spanish version, but oh ho it didn’t have noodles as part of the deal.
Have you tried blood sausage before? How about translating menus?