순대실록 별내점 (Sundae-Silrok Byeollae)

Traditional Korean blood sausage (sundae) made by steaming pig intestines stuffed with glass noodles, vegetables, and minced pork. It has a savory flavor and chewy texture.

Squid sundae where the body of a squid is used as the casing instead of intestines. Stuffed with a savory mixture of meat and vegetables, offering a chewy and rich taste.

A rare beef sundae restored from a 17th-century recipe. Made with beef intestines, blood, and meat, offering a unique texture and flavor profile different from pork sundae.

A half-and-half platter featuring traditional sundae and steamed pork slices (suyuk). A great way to sample both the sausage and the tender meat.

Steamed pork jowl slices. Known for their tender, crunchy texture and rich marbling. Served plain to highlight the clean taste of the meat.

A traditional pork blood sausage recreated from an 1877 recipe. Stuffed with fresh blood, water parsley, and bean sprouts for a soft texture and deep flavor.

A combination platter of tender steamed pork jowl and traditional sundae. Offers a contrast of textures and flavors.

A fusion dish where sundae is grilled like a steak. Crispy on the outside and soft on the inside. Can be topped with cheese.

Stir-fried sundae and pork intestines (gopchang) in a spicy sauce. A popular drinking snack with addictive heat.

A rich hot pot stew made with pork bone broth, sundae, and intestines. Spicy and hearty, often cooked at the table.

Steamed pork belly slices. Soft, fatty, and savory. Often eaten wrapped in lettuce or dipped in salted shrimp sauce.

A platter combining steamed pork belly and traditional sundae. Great for tasting two popular pork dishes at once.

Assorted steamed pork slices, typically including head meat and other cuts. Offers a variety of textures.

A spicy pork soup meant to be eaten as a hangover cure or accompaniment to alcohol. Contains sundae and organ meat.

A salad dish featuring slices of pressed pork head meat (pyeonyuk) tossed with vegetables and dressing. Refreshing and savory.

Traditional sundae soup with a rich pork bone broth, sundae, and head meat. Served boiling hot with rice.

A spicy version of the traditional sundae soup, flavored with hot chili powder.

Sundae soup with dried radish greens (siraegi). The greens add a deep, earthy flavor and fiber to the rich broth.

Spicy sundae soup with added pork intestines (gopchang) for extra chewiness and flavor.

Pork soup containing only head meat, without the sundae sausage. Rich and meaty.

Sundae soup using lean meat slices instead of head meat. Good for those who prefer leaner cuts.

Sundae soup containing only the sausage, without other meat parts.

Sundae soup with added slices of pork belly (samgyeopsal). Richer and fattier broth.

Sundae soup with pork jowl meat. The jowl adds a tender, unique texture.

Spicy pork bone hangover soup. Features a large spine bone with meat attached in a spicy broth with vegetables.