Dongwon Sundae 동원순대

Jeonju-style pi-sundae swaps glass noodles for a blood-based filling, which has a noticeable aroma on its own but softens once it sits in hot soup. The pi-sundae gukbap broth looks clear, yet chili seasoning is already in the bowl and turns it spicy once stirred in; sausage and offal fill the bowl generously. Mix sesame and chili-vinegar sauce at the table for dipping the offal, and note the large salted shrimp. The head meat is soft-boiled rather than pressed; ask to leave it out if that texture is not for you.