Sundae is a Korean dish made generally by boiling or steaming cow or pig’s intestines that are stuffed with various ingredients. It is a kind of blood sausage and believed to have been eaten for a long time. The recipes related to sundae can be found in Joseon cookbooks published in 19th century such as ”Gyuhap chongseo” and”Siuijeonseo”.
Nakji bokkeum (hangul: 낙지볶음) is a popular dish in Korea. It’s a kind of stir-fried food made with chopped octopus. Octopus is a low-calorie food so it is believed to be good for stamina. In Korea, nakji bokkeum is served spicy so people usually eat shellfish soup with it to reduce the sensation of hotness. Mugyo-dong in Seoul has been famous for its delicious nakji bokkeum restaurants since the 1960s.
Nakji bokkeum (hangul: 낙지볶음) is a popular dish in Korea. It’s a kind of stir-fried food made with chopped octopus. Octopus is a low-calorie food so it is believed to be good for stamina. In Korea, nakji bokkeum is served spicy so people usually eat shellfish soup with it to reduce the sensation of hotness. Mugyo-dong in Seoul has been famous for its delicious nakji bokkeum restaurants since the 1960s.
Kkomjangeo bokkeum is a Korean dish made with Inshore hagfish. Bokkeum is a generic term to refer to a Korean dish made by stir-frying ingredients in a sauce.
