Geujip Sundaeguk 그집순대국

Whole garlic cloves crowd the tongmaneul sundaeguk, scenting the entire broth, with plenty of blood sausage and head meat. Take the garlic away, though, and quite a few diners call it an ordinary bowl of sundaeguk. Ordering the spicy eolkeunhan version can come with a warning that it takes longer to cook.