As soon as I push open the door and enter, the savory smell of food rushes in. The soup boils in the cast iron pot all day, and steam rises (omitted) The warm hearts and faces of people that I have lost all this time have been waiting here, like this. From Na Tae-ju's poem [Sundae Gukbap House] On a lonely evening when the cold wind chills my bones and I have nowhere to put my heart, a bowl of hot sundae soup suddenly comes to mind! Although it is made of humble ingredients like intestines and blood, it fills my insides with warmth and is a thankful meal that has warmed our bodies and hearts for a long time! Sundae, whose flavors and stories are endless depending on the ingredients inside, is a food that is like a comprehensive set of flavors that encompasses the past, present, and region. Meet sundae, a national delicacy that has comforted and supported us at every moment of life's joys and sorrows. ■ Pig slaughter day, sundae eating day - Yonggung-myeon, Yecheon-gun, Gyeongsangbuk-do A village in Eupburi where the autumn harvest has begun while roaming the golden fields of Yonggung-myeon, Yecheon-gun, Gyeongsangbuk-do. The first harvested rice is put in a Seongju jar and offered to ancestors to give thanks for the year’s harvest. When Chuseok comes early like this year and new grains and fruits are not available, there is also a custom of holding a Junggu rite on the 9th day of the 9th lunar month. It was common to slaughter pigs for big events such as holidays, ancestral rites, weddings, and funerals. Slaughtering a pig provides fresh intestines and blood, so that day is the day to make sundae! Sundae is something that requires everyone in the village to help out. Yang Ok-ja (64 years old), who inherited the skills of her mother-in-law, who used to take charge of everything when there was a big event in the village, is a sundae artisan who has been making sundae for 21 years. She uses not only pig intestines but also makchang to make chewier and more savory makchang sundae. On pig slaughter days, internal organs such as bosalgamtu (osorigamtu), uldae, esophagus, and kidneys were boiled, and boiled intestines were grilled over charcoal until golden brown, and all the elders of the neighborhood would gather and share a glass of makgeolli. Children would play soccer while blowing pig urine that adults threw them, and there was no special day for a feast when a pot of spicy pig soup was made. Sundae, which contains memories of a time when there was a lack but human warmth, has become a representative food of Yonggung-myeon these days under the name of Yonggungsundae. We meet the stories of sundae of Yonggung-myeon people, full of memories of pig slaughter days and neighborly affection. ■ Sundae, a market food that comforted the joys and sorrows of the common people – Byeongcheon-myeon, Cheonan-si, Chungcheongnam-do When you think of ‘sundae’, the first name that comes to mind is Byeongcheonsundae. There is a place that starts the day by boiling pig bones at 4 AM before the sun rises. It is an old sundae soup restaurant in Byeongcheon-myeon. It has already been 30 years since they have lived in front of a hot cauldron. The secret to maintaining the same taste for four generations, including the son, is the meat attached to the pork bones left over from making the broth and the fresh intestines boiled every day. Byeongcheon-myeon, located on the route from Gyeongsang-do and Jeolla-do to Seoul, is where a large market was established early on. The number of sundae shops that started selling at market stalls began to increase in earnest after the 1970s. This was when the pig farming industry developed and pig byproducts could be obtained cheaply. As sundae shops with the name of Byeongcheon-myeon began to increase one by one, a sundae street was created. Although each house has different ingredients and recipes, Byeongcheon sundae is characterized by its rich vegetables and blood sausage, allowing you to taste the true taste of blood sundae. It contains the pride of the people of Byeongcheon-myeon who have preserved the taste of sundae for a long time and the warm stories of people who have gained energy from a bowl of sundae soup. ■ Sundae, filling the sea and holding memories - Imja-myeon, Sinan-gun, Jeollanam-do Sundae is different for each region, each house, and each person who makes it. Imja-do, Sinan-gun, Jeollanam-do. Lee Ja-hong (48 years old), who met Imja and went to Imjado, is a chef who has been in Imjado for 24 years and is completely captivated by the rich food of Imjado. He moved back to Imjado, his wife’s hometown, and lives with his parents. The best ingredient for him is definitely croaker. Imjado is the largest croaker producing area in Korea, and with the strong support of his parents who have been croaker fishing for a long time, he tries various dishes with croaker. Sundae is also made using croaker bladder and croaker large intestine. Seafood from the Sinan sea such as octopus, ab