“Blood Sausage”

It sounds scary, but is worth to try for sure.


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Pisundae is made by boiling or steaming pig’s intestines that are stuffed with various ingredients such as pig’s blood, meat, and vegetables; it is a kind of blood sausage. This may sound daunting, and it looks like terribly burnt food because of the dark black color. Its flavor and color are richer and darker than the ordinary sundae, and it has a very tender texture and melts in the mouth.

 


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Sundae was a fancy dish in the 1960s because pig or cow was very expensive to common people who starved after the Korean War. Also, intestines and blood should be taken care of in good conditions. Instead of using pork, Sundae was also made with cheaper seafood like squid. However, from the late 1960s, sundae has changed into a popular food that can be enjoyed for a cheap price after the economic boost. Moreover, Sundae became a common street food after cheap noodles started being used instead of vegetables without much blood inside. However, Pisundae in the Nambu Market has maintained its true original blood sausage taste for a long time passing through all the hard times of war, industrialization, and democratization. The restaurant proudly hangs up pictures of the lady who started the restaurant as a symbol of trust and originality. With a bite of Pisundae, you could taste the history of Jeonju and also could understand the life of the lady who dedicated her time and efforts to serve the best Pisundae.


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DSC00627You can eat Pisundae either in soup or by itself. You can try it with leek kimchi or saeujeot (salted shrimp sauce). Or you could try it as a ssam (ingredients wrapped in leaves of lettuce, sesame or other greens).

 

 


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Jojeomrae Pisundae (조점례 피순대): This is the most famous Pisundae place located inside the Nambu Market. There is always a long line out the door around meal time. But for take-outs, you don’t have to wait in a line.

 

(Opens 24 hours, Tel: 063-232-5006, Address: 2-198, Jeondong-3-ga, Wansan-gu,

Jeonju, Price: 10,000 won)