Keunjip Pisundae 큰집피순대

When the soup arrives, the local habit is to set a piece of blood sausage on a perilla leaf, top it with onion dressed in vinegared chili paste, and eat it as a wrap. Each bowl of sundae gukbap holds two blood sausages and two glass-noodle sausages, along with plenty of head meat and offal, making for a large portion. The broth looks heavily seasoned but tastes clear and never muddy. For anyone who cannot eat blood, even one pi-sundae can be a struggle, and they start on the glass-noodle sausage instead.