Naegohyang Dolsot Sundaeguk 내고향돌솥순대국

Plenty of pork and offal go into the sundae-guk, yet the broth stays rich and nutty without much gamey smell, which makes it easier for people who usually avoid offal soups. The sundae is the glass-noodle kind rather than blood sausage, and you can ask to leave it out and get only meat and offal. Rice comes in a hot stone pot: scoop it out, eat it with the soup, then scrape up the crust or pour in cold water to finish. The kimchi and kkakdugi (radish cubes) are bold and crunchy.