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Nutrition
Sundaet-guk provides a fair amount of carbohydrates, protein, and fat. Although the dish’s main ingredient is meat, its calorie is not high compared to other dishes. However, when one puts rice in the soup, known as ‘sundae-gukbap’ is high in calories.

In <신토불이 건강법> by Kim Yoon Se, it is said that sundaet-guk can block or release toxicity, which is induced by the increase of environmental pollution such as mercury and lead poisoning from agricultural chemicals.

Health Benefits
The pig’s intestines used to make sundae contain vitamin F, B1, B2, and zinc which are essential for one’s health. Also, Fried perilla powder in sundaet-guk contain omega-3 fatty acids, which prevents cardiovascular disease caused by cholesterol.

Health Concerns
Since a lot of Koreans have a salty diet, most Sundaet-guk dishes contain a large amount of sodium. It is recommended to check the sodium intake before drinking the soup. However, pig’s intestines are basically animal fats, so they also contain a lot of cholesterol, and people who have heart diseases need to pay extra caution.

Preparation
Sagol-yuksu is a broth made by boiling beef leg bones. Sagol-yuksu, sundae, and various parts of pig are the basic ingredients. It may vary, depend on local characteristics and individual tastes. Commonly used parts are liver, lungs, heart, stomach. The blood of each ingredients must be removed. Then, they should be trimmed and boil them until they’re fully cooked. Usually, it takes about an hour. A bowl of sundaet-guk is completed by boiling all the ingredients prepared and additional ingredients such as perilla powder and scallions together in a ttukbaegi. In restaruant, the bowl is served with spices. Salted shrimp is the most preferred spice for the soup. Also, in many cases, green chilli pepper, kimchi, or radish kimchi are regarded as side dishes which is suitable for it.