Hanguk Sundae 한국순대

Pi-sundae, blood sausage made in house, is packed so tightly with seonji (congealed blood) and minced fillings that it eats denser than glass-noodle-heavy versions. Open 24 hours, with partitioned tables for solo diners. Sundaeguk, the pork and sausage soup, carries this sausage plus boiled pork parts, and dadaegi chili paste already sits at the bottom of the bowl, so tasting the broth before stirring helps.