SUNDAE is a Korean dish made by stuffing seasoned ingredients and various vegetables into pig intestines, then boiling or steaming the mixture. It's known to have been enjoyed during the Joseon Dynasty, and similar dishes are mentioned in the Joseon Dynasty cookbook, 『SI-UI-JEON-SEO』 which describes a preparation using vegetables like mung-bean sprouts, parsley, and radish, along with KIMCHI, stuffed into pig intestines.

There are many different types of SUNDAE depending on the region and cooking method. The most common type is 'CHAL-SUNDAE,' which is made by stuffing glutinous rice, glass noodles, and vegetables into pig intestines. Another type is 'ABAI-SUNDAE,' which uses cooked glutinous rice, pig’s blood, and various additional ingredients steamed together. There is also 'Squid Sundae,' which replaces pig intestines with squid. SUNDAE is usually steamed in a steamer to have a soft and chewy texture, and is eaten dipped in salt, salted shrimp, or SSAMJANG (a mix of DOENJANG and GOCHUJANG).

Today, SUNDAE is an essential part of Korean street food culture and can be easily found in markets and POJANGMACHA (Food stall). Many people enjoy eating SUNDAE because the price is affordable but the portion size is large enough. In addition, 'SUNDAE GUKBAP', which is made by boiling sundae and intestines together, is famous as a representative hangover dish for Koreans.