Deokcheon Sikdang 덕천식당

In Jeonju fashion, a bowl called sundae-gukbap holds pork offal and no sausage; the blood sausage only comes in pi-sundae-gukbap. The rice is already in the soup, but ask and it comes as a separate bowl. The broth is spicy with a hint of sancho pepper, and the chewy offal and head meat are dipped in chojang (chili-vinegar sauce) or salted shrimp. The place opened in 1976, and ivy now covers its outer walls.