Sundaeguk (순대국)
soup-like dish made with sundae: pig's intestines stuffed with cellophane noodles - dangmyeon, barley, and pork blood. It includes pieces of intestine (gopchang), liver, lungs, bits of cartilage, and meat, onions, sesame leaves, and many other vegetables. It’s served in a milky broth in a black ceramics bowl (ddukbaegi) with a separate bowl of steam white rice (bop) which can be added into the broth for an even heartier meal.
When I ordered that stew, I saw concerned looks and some heated talk between the cooks. I don't speak Korean , and couldn't understand why they suddenly are commenting on my order. They even pointed on the menu and asked if that's what I want.
I said "yes" - I love their cooking, and so far loved all their dishes.
Later on I found out that they were concerned that I would not like it, because of the ingredients.
Boy, were they wrong!! The steam smelled of heaven. The little nasty treasures made this soup special:
there was, of course, the sundae, and this was the best way I have ever had this dark savory gelatinous sausage. Its little friends included strips of pork belly, some liver, crunchy yet tasty bits of cartilage, and the forbidden but irresistible gobchang, intestines. Yum!!!
Seoul Cafe, San Antonio, TX
Sundaeguk (순대국)
soup-like dish made with sundae: pig's intestines stuffed with cellophane noodles - dangmyeon, barley, and pork blood. It includes pieces of intestine (gopchang), liver, lungs, bits of cartilage, and meat, onions, sesame leaves, and many other vegetables. It’s served in a milky broth in a black ceramics bowl (ddukbaegi) with a separate bowl of steam white rice (bop) which can be added into the broth for an even heartier meal.
When I ordered that stew, I saw concerned looks and some heated talk between the cooks. I don't speak Korean , and couldn't understand why they suddenly are commenting on my order. They even pointed on the menu and asked if that's what I want.
I said "yes" - I love their cooking, and so far loved all their dishes.
Later on I found out that they were concerned that I would not like it, because of the ingredients.
Boy, were they wrong!! The steam smelled of heaven. The little nasty treasures made this soup special:
there was, of course, the sundae, and this was the best way I have ever had this dark savory gelatinous sausage. Its little friends included strips of pork belly, some liver, crunchy yet tasty bits of cartilage, and the forbidden but irresistible gobchang, intestines. Yum!!!
Seoul Cafe, San Antonio, TX