Seoil Sundaeguk Jeonmun 1 서일순대국전문1

This sundae-guk specialist has held its ground in the Sindaebang area for decades. The broth is the star here-a thick, deeply simmered pork bone stock that I finished off with perilla powder and salted shrimp to bring out a rich umami kick. The sundae is made with dried radish leaves stuffed inside, which felt unusual at first, but the bouncy texture melded beautifully with the hearty soup. The house-made kimchi and kkakdugi were pleasantly crunchy and well-fermented, and once I mixed rice into the broth, the bowl disappeared surprisingly fast. Lunchtime draws enormous crowds of office workers from the area, so I recommend arriving a bit early or coming for dinner instead. The restaurant spans two separate buildings, so despite its popularity, the wait is usually manageable.