Makchang Sundae || Pork Large Intestine Sausage, 막창순대 Leave a comment

Makchang Sundae (막창순대) is a very specific and somewhat unique type of Korean sausage (sundae, 순대). The key characteristic that sets it apart is the use of pork large intestine (makchang, 막창) as the casing for the sausage filling.

Here’s a breakdown:

• Makchang (막창): This refers to the pork large intestine or rectum. It’s known for its chewy texture and slightly nutty flavor, especially when grilled or cooked properly.
• Sundae (순대): This is a traditional Korean blood sausage. The classic sundae typically uses pig’s small intestine as the casing and is filled with a mixture of glass noodles (dangmyeon, 당면), pig’s blood (seonji, 선지), glutinous rice (chapssal, 찹쌀), vegetables, and seasonings.

Therefore, Makchang Sundae is a variation where the usual small intestine casing is replaced with the chewier and thicker pork large intestine. This results in a sundae with a different texture and a slightly richer, more savory flavor profile due to the characteristics of the makchang.

Key Characteristics of Makchang Sundae:

• Casing: Made from the pork large intestine (makchang), which is thicker and chewier than the small intestine used for regular sundae.
• Filling: The filling is generally similar to regular sundae, containing a mixture of:
  • Glass noodles (dangmyeon, 당면)
  • Pig’s blood (seonji, 선지)
  • Glutinous rice (chapssal, 찹쌀)
  • Various vegetables (e.g., cabbage, scallions)
  • Seasonings (e.g., soybean paste, doenjang; garlic; ginger)
• Texture: The most notable difference is the chewier and more substantial texture of the makchang casing compared to the softer small intestine casing.
• Flavor: The makchang casing imparts a slightly different, often described as richer or nuttier, flavor to the overall sundae.

How Makchang Sundae is Enjoyed:

Makchang Sundae is typically prepared by steaming or boiling. It is often served sliced and can be enjoyed as a snack, an appetizer, or a part of a larger meal. It’s commonly eaten with:

• Tteokbokki (떡볶이): Spicy rice cake stew.
• Soondae Bokkeum (순대볶음): Stir-fried sundae with vegetables and spicy sauce.
• Salt and pepper mixed with red pepper flakes (sogeum, gochugaru, 소금, 고춧가루) for dipping.

Makchang Sundae is considered a regional specialty in some areas of Korea and might not be as universally available as regular sundae.

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