Sundae

Sundae's history can be traced back to the Goryeo period (918–1392), when wild boars, abundant across the Korean Peninsula, were first used to make the dish. This early version of sundae likely utilized wild boar intestines, filled with local ingredients, making it a practical way to utilize every part of the animal. The dish evolved over time, and by the nineteenth century, it was popular enough to be included in notable Korean cookbooks like *Gyuhap chongseo* and *Siuijeonseo*, which detail a variety of traditional recipes. It transitioned from a rural dish made with game meat to a popular street food that reflects Korean culinary ingenuity. Its filling has also evolved from earlier, simpler ingredients to today’s common mix of sweet potato noodles, barley, and pig’s blood, offering a unique and savory flavor profile. While the most common modern version uses pig intestines, other variations across Korea include ingredients like glutinous rice, tofu, or even seafood, as seen in *Ojingeo Sundae* (squid sundae). Regional versions have unique characteristics that reflect local ingredients and preferences, showcasing the diversity within Korean cuisine.