The government must expand its list of trading partners that allow imports of Korean processed meats to further advance the cuisine’s global reach and popularity, according to the country’s official sundae master. Sundae is a traditional Korean sausage made by stuffing casings with a mixture of blood and other ingredients, such as rice, noodles, vegetables and meat. Yook Kyung-hee, 63, CEO of Seoul-based Heestory Food, has spent the past 15 years promoting sundae — still widely perceived overseas as a low-nutrition street food — through Sundae Silrok, a franchise restaurant brand offering creative, health-focused interpretations of the dish. Designated as the country’s 99th Korean Food Master by the Ministry of Agriculture, Food and Rural Affairs earlier this month for her expertise in sundae, Yook said globalizing sundae requires coordinated government support rather than relying solely on individual efforts. She said overseas demand for her products is strong, but exports are constrained by restrictions on processed meats tied to health, disease and halal certification requir