Sundae Silrok Daehakro Bonjeom 순대실록 대학로본점

Sundae steak takes boiled Korean blood sausage and sears it again on a hot iron plate, leaving a thin crisp skin around a dense filling of black glutinous rice, bean sprouts, carrot and meat. The sundae-gopchang stir-fry mixes two kinds of sausage with pork intestines, chewy wheat rice cakes and perilla leaves, comes out fully cooked, and arrives with a bowl of sundae soup. Between the griddled and stir-fried plates, makguksu, cold buckwheat noodles tossed in a sweet and tangy sauce, cools things down. The soup broth is moderately rich without any gamey smell; a dipping sauce for raw onion comes with it, but salted shrimp is not set out by default. The dining room is large and bright, with partitioned single seats for anyone eating a bowl alone. The building has two entrances, which confuses first-timers; the restaurant is on the ground floor opposite the Starbucks Dongsungro Art branch.