화양시장 할머니순대국

A hearty Korean soup made with pork bone broth, containing 'sundae' (Korean blood sausage), pork innards, and head meat. Served boiling hot in an earthenware pot. Season with salted shrimp and perilla seed powder to taste.

A variation of the pork soup containing only 'sundae' (Korean blood sausage) without other meat cuts. The broth is rich and milky. Enjoy with rice and kimchi.

Pork soup containing only tender slices of head meat. The texture is soft and savory. Served with a rich pork broth.

Pork soup served without innards, typically containing sundae and head meat. Ideal for those who prefer meatier textures over organ meat.

Pork soup served without sundae (blood sausage), containing only meat and innards. A good choice for those who want a pure meat soup.

Pork soup served without head meat. Contains sundae and innards.

Pork soup excluding large intestines. Contains other cuts like sundae, head meat, or other innards.

A premium version of the soup containing only assorted pork innards like large intestine, stomach, and uterus. Rich in texture and flavor for organ meat lovers.

Pork soup containing only 'Osorigamtu' (pig's stomach). The meat is known for its chewy and crispy texture.

Pork soup containing only pig's uterus, a delicacy with a unique texture. Savory and rich.

Pork soup containing only large intestines. Known for its fatty, rich, and chewy characteristics.

A large pot of spicy pork soup meant for sharing, typically eaten while drinking alcohol. Contains a mix of sundae, head meat, and innards. Does not usually come with rice.

Spicy pork soup for sharing, containing only various innards. Rich and flavorful, perfect as an accompaniment to soju.

A platter of steamed pork head meat. The meat is soft, gelatinous, and savory. Served with dipping sauces like salted shrimp.

An assorted platter containing sundae (blood sausage), head meat, and innards. Offers a variety of textures and flavors.

A platter of steamed assorted pork innards. Chewy and rich, served warm.

Spicy stir-fry with sundae (blood sausage), innards, vegetables, and perilla leaves. Savory and spicy. Requires a minimum order of 2 portions.

Spicy stir-fry containing only sundae (blood sausage) and vegetables. Requires a minimum order of 2 portions.

Spicy stir-fry containing only pork innards and vegetables. Chewy texture and spicy flavor. Requires a minimum order of 2 portions.

Spicy stir-fry containing only large intestines and vegetables. Rich and fatty. Requires a minimum order of 2 portions.

Assorted Korean blood sausages in three different colors/varieties. Steamed and served warm.

Classic Korean blood sausage stuffed with glass noodles and vegetables. Served steamed.

Slices of pressed pork head meat. Served cold, it has a chewy texture. Dip in salted shrimp sauce to enjoy.

Spicy hangover soup made with pork spine bones. The meat is tender and falls off the bone. Rich, savory broth with vegetables.

Hangover soup containing beef tripe and 'seonji' (congealed ox blood). The broth is spicy and hearty, known for its restorative properties.

Spicy stew made with fermented kimchi, pork, and tofu. A staple Korean comfort food with a sour and spicy flavor profile.

Spicy kimchi stew made with canned saury fish. The fish adds a rich, savory depth to the spicy broth.

Korean raspberry wine. Sweet, fruity, and deep red in color. Often enjoyed for its perceived health benefits.

A fermented glutinous rice wine infused with ginseng and various herbs. Has a golden color and a distinct herbal aroma.

A popular brand of fresh Makgeolli (Korean rice wine). Milky, slightly sparkling, sweet, and tangy.

Fresh draft Makgeolli from the Kooksoondang brewery. Smooth, milky rice wine with a clean finish.

Clear, distilled Korean spirit. Similar to vodka but sweeter and lower in alcohol. The most popular accompaniment to Korean food.

Beer. A refreshing lager that pairs well with spicy and savory dishes.

A clear, refined rice wine. Smoother and milder than soju, similar to cold sake.

Carbonated soft drinks like cola or cider.