Gamasot Jokbal Sundaeguk 가마솥족발순대국

Thick sundae sausage, offal and thin slices of head meat fill the earthen bowls of sundaeguk at this Huam-ro restaurant, with seasoned chives on the side to stir in. Makchang pi-sundae, a blood sausage in large-intestine casing, is lightly seasoned and served as a plate without broth; assorted sundae and head meat come the same way. Jokbal, braised pork trotters, comes plain or in a spicy sauce. Hongeo samhap stacks fermented skate, boiled pork and aged kimchi in one bite, and the kimchi has to be requested. Seafood pajeon is generous with seafood, and a second floor opens up when the ground floor fills.