Sundae in South Korea - 52 Restaurant Picks

A mound of chili paste sits on top of each bowl of sundaetguk, and stirring it all in at once floods the rich bone brot…

The sundae-gukbap comes with dadaegi, a red chili paste, already stirred in unless you say otherwise when ordering. Und…

Two waiting lists run side by side: the main restaurant and its annex across the street each take names at their own do…

Sundae steak takes boiled Korean blood sausage and sears it again on a hot iron plate, leaving a thin crisp skin around…

Ginger gives the handmade sundae its first aroma, with blood, glass noodles and carrot mixed into the filling. The sund…

In Jeonju fashion, a bowl called sundae-gukbap holds pork offal and no sausage; the blood sausage only comes in pi-sund…

Two kinds of sundae share each bowl: a pale meat sausage with cheongyang chili in it, and pi sundae filled with blood.…

The house-made vegetable sundae packs chopped vegetables and glass noodles tightly into a thin casing, and each slice s…

Head meat and lean pork fill the bowl so thoroughly that picking out the meat alone fills you up before any rice goes i…

Beyond sundaeguk (sausage soup), the menu runs to budae gukbap (army-stew-style rice soup with ham), boneless pork-bone…

Baek sundae gukbap keeps the red seasoning out, setting blood sausage and offal in a clear pork broth, so the first spo…

Jinan black-pork intestine stuffed with blood and vegetables makes a pi sundae with a thick, springy casing and a dense…

Long-simmered beef bone broth keeps this sundae-guk (blood sausage soup) clean and mild rather than punchy. Sundae bokk…

Even the plain sundaeguk comes with a small plate of liver and lung on the side, so the set (jeongsik) only makes sense…

The broth arrives completely unseasoned, and you salt it yourself with salt and salted shrimp. Save the chili paste for…

Office workers fill the room at weekday lunch, since Exit 11 of Euljiro 3-ga Station opens almost onto the door. Reserv…

Meonjimak comes from Wonjimak, an old name for the orchard village around Dorim-dong, and the business began in 1957 se…

There is no glass-noodle sundae here, only makchang sundae stuffed into pork large intestine. The filling is soft and d…

The broth, simmered from pork bones, is clear and mild in the style of seolleongtang, a difference best tasted with a s…

The sundae, Korean blood sausage, uses a thick casing like makchang with glutinous rice grains still visible inside, so…

The cham sundae-guk broth is milky and thick and arrives already seasoned and rarely needs extra salt. Sundae (Korean b…

The broth has a faint fermented-soybean-paste note and almost no gamey smell, and the pork offal inside is generous. Yo…

The sundae in the soup is the glass-noodle kind found at any snack stall, but it is springy, and with plenty of meat in…

Each bowl mixes glass-noodle chal-sundae with a traditional-style sausage (sundae is Korean blood sausage), so the bite…