Hanguk Sundae

A hearty soup with rice, made by boiling sundae and pork head meat in a rich broth simmered from pork bones. It has a savory and deep flavor, and you can adjust the seasoning with salted shrimp or 'dadaegi' (seasoning paste) to your preference. Enjoy it as a filling meal with rice.

A special large-sized menu with a more generous amount of meat and sundae than the regular sundae soup. Recommended when you want a very filling meal.

A soup dish prepared as a side dish for drinks rather than a meal. It is similar to sundae soup but does not include rice and has a much more generous amount of ingredients, often with a spicy broth. Great for sharing among a group.

A soup dish made by simmering beef tail and 'ugeoji' (dried outer leaves of napa cabbage) for a long time. The broth is savory and refreshing, excellent for relieving hangovers, and features the tender texture of the 'ugeoji'.

A dish of sundae, a Korean-style sausage made by steaming a mixture of glass noodles, vegetables, and blood, served on a plate. It is chewy and savory, and eaten with salt or ssamjang (dipping sauce).

An assorted platter with a balanced mix of sundae and suyuk (boiled pork). It's popular as a side dish for drinks as you can taste various parts at once.

A savory and tender pork dish made by boiling pork thoroughly and draining the fat. It tastes even better when dipped in salted shrimp or eaten with kimchi.

Sundae sold in its uncooked state. It is a menu item primarily for customers who want to steam it themselves at home or use it as an ingredient in cooking.