There were also bear sundae and dog sundae

‌[The <<Complete Collection of Korean Cuisine - Traditional National Cuisine>, published by the Korean Culinary Association in 1994,
mentions pork sundae, bear sundae, and dog sundae.]
[In <<Eumsik Dimibang>, written with a brush by Jang Gye-hyang (1598–1680), who lived in Dudeul Village, Yeongju, Gyeongsangbuk-do,
sundae was made using dog intestines.
“Catch a dog and clean it thoroughly, boil it, remove the bones, and prepare it like ‘mandu’ (dumplings).
Mix it with pepper, chili powder, ginger, sesame oil, and soy sauce together.
Make the stuffing thick, turn the intestines inside out, clean them, then turn them right side out again.
Stuff them, place them in a steamer, and steam them.
Steam over a low heat for half a day, then slice them thinly.
It is best to serve with mustard; for the intestines, use them fresh, but prepare the seasoning
the day before, mix it, and then steam the inside of the intestines the next day."
However, Jang Gye-hyang recorded the name of this dish as ‘Gae-jang’ (dog stew/dish).]

[Pork Sundae from Joo Young-ha's 100 Years of Food](https://www.khan.co.kr/article/201108081906585)
Kyunghyang Shinmun
“Sundae is commonly made with pork or beef intestines, which of course taste good, but they are expensive and not easy to make. However, there is ‘squid sundae,’ which is easy to make, inexpensive, and tastes great.” This article was published in the Dong-A Ilbo on January 19, 1964. It is quite surprising that sundae made with pork or beef intestines was expensive back then. But this story is true. In 1960...
[It is said that hunters operating in the northernmost part of Hamgyong Province would catch a hibernating bear,
remove the intestines on the spot, stuff them with bear meat, and eat it as bear sundae.
Currently, it is virtually impossible to see wild bears in Korea,
and since most bear gallstone farms have declined, this type of sundae is practically impossible to cook.]
-Namuwiki