Sundae in South Korea - 52 Restaurant Picks | Page 2

Order a plate of pi-sundae, blood sausage, and a bowl of spicy broth comes with it on the house. The sausage is nutty a…

The bowl arrives warm rather than boiling, ready to eat straight away, with the rice already steeped in the broth. Sund…

Open 24 hours with no closing day, this Garak-dong spot keeps its cauldron broth going at any hour. The sundae-guk brot…

The pisundae here is heavy on seonji, pork blood, and a piece from the mixed platter breaks apart in the mouth like sof…

Office workers around Sindaebang-dong have lunched on this sundaeguk since 1993, and the signature siraegi vegetable su…

Chapsal sundae (sticky-rice blood sausage), pork intestine and head meat share one earthenware bowl, whereas the Yeouid…

For the sundae gukbap, hot broth is poured over the rice and drained several times, toryeom style, and the bowl arrives…

Instead of the head meat most sundae-guk shops add, this Yeouido original fills its bowls with pork intestine. Rice arr…

Plenty of pork and offal go into the sundae-guk, yet the broth stays rich and nutty without much gamey smell, which mak…

Blood fills the pi-sundae tightly, and a note of ginger keeps the gamey smell down; top it with a pinch of chive salad…

Cabbage greens and dried radish leaves keep the broth clear and light, so anyone expecting a heavy pork soup will find…

Order sundae gukbap here and the bowl comes with no sundae in it, only a generous load of pork and offal. The blood sau…

Even the basic sundae-guk here, a soup with blood sausage, has the spicy kick of a hangover soup, which sets it apart f…

The house-made vegetable sundae (Korean sausage) is stuffed generously with siraegi, dried radish greens, while the cha…

The spicy eolkeun sundaeguk leaves heat on your lips and forehead long after the bowl is empty. For something milder th…

Glass noodles go into the abai sundaegukbap, the North Korean-style sausage soup here, and each bowl arrives under a he…

The Abai sundae made in-house is thicker and denser than glass-noodle sausage, so each slice is a real mouthful. Abai s…

This is the family-run original branch in the Yonggung market lane, with several other branches nearby. Most tables car…

This shop has been serving Baegam sundae gukbap in Baegam-myeon for more than 70 years. The rice goes into the bowl fir…

Rice is warmed in the broth by the old toryeom method and served already in the bowl, so the toryeom sundae-guk is read…

Red seasoning paste is already stirred into the broth of the assorted sundae gukbap (modeum sundae gukbap), and ferment…

The sundae gukbap broth simmers in a large cauldron over a wood fire, and each bowl is loaded with blood sausage, offal…

Inside an alley of Daejo Market beside Bulgwang Station, the sundaeguk, blood sausage soup, comes with meat piled to th…

The smell of pork offal hits as soon as you walk in, and whether you can live with it decides most opinions of the plac…