Back in August I visited 2016 Jecheon International Music & Film Festival. I got to taste a variation of Korean sausage that I had never seen anywhere else before. Because Jecheon is a city famous for its abundant medicinal herbs, a restaurant was clever enough to utilize local products to create a unique kind of sundae (순대).
Following is a translation of article from VisitKorea
Gaemi Restaurant (개미식당) is located in Namcheon-dong, Jecheon-si in North Chungcheong Province and their speciality is traditional Korean sausage, aka sundae. The couple who own the place decided to change their main menu from wheat rice to sundae twenty years ago. Ever since then, they studied and developed to come up with the unique recipe of herb sundae which had granted them a patent. Jecheon’s herb sundae keeps the traditional method of sausage-making but uses local herbs that the city is famous for. The combination of Korean sausage and oriental herbs involves extracts of around 25 medicinal plants including milkvetch, cnidium, atractylis, and angelica. Every three days, the herbs are boiled down to extract for over 12 hours in which the result will be added as a base ingredient for sausage filling. There are about 45 other ingredients added to the filling including cabbage, radish, dried radish leaves, chives, carrot, sweet rice, pig’s blood, glass noodle, millet, tofu, bean sprouts, etc.