Big Mama's Sundae Soup

A Korean rice soup made by simmering sundae (blood sausage made with pork offal, glutinous rice, and vegetables) for a long time. It has a rich and savory flavor and can be enjoyed as a hearty meal with rice.

A special sundae soup with more generous portions of sundae, meat, and other ingredients compared to regular sundae soup. Enjoy a deeper flavor with a larger serving.

A sundae soup enhanced with healthy and nutritious ingredients like ginseng, jujube, and hovenia. The rich flavor of the sundae soup is complemented by a subtle herbal aroma, making it a nourishing dish.

A fusion sundae soup with spicy and rich yukgaejang broth and added sundae. The combination of various vegetables like fernbrake and bean sprouts with sundae makes it great for hangovers.

A sundae soup with spicy seasoning and various mushrooms. The spicy and refreshing broth is enhanced by the chewy texture of the mushrooms, recommended for those who enjoy spicy food.

A hangover soup with spicy ramen and sundae. The chewy noodles, sundae, and spicy broth combine for a refreshing taste.

A stew with plenty of soft sundubu and fragrant mushrooms. It is spicy yet retains the savory flavor of sundubu, making it good to eat with rice.

A yukgaejang-style rice soup with plenty of assorted vegetables and beef. The deep, rich broth and generous ingredients make it a satisfying meal.

A hangover soup made by simmering pork backbone for a long time, then adding dried radish greens and potatoes to cook it spicy. Its savory and refreshing taste is good for relieving hangovers.

A hangover soup made with blood sausage (seonji) made from solidified cow's blood, dried radish greens, and bean sprouts. It features a deep and savory broth and is effective for hangover relief.

A clear and refreshing hangover soup made with dried pollack. It has a light and clean taste, good for relieving hangovers and soothing your stomach.

A nutritious gomtang made by simmering beef head and bones for a long time. It has a milky and rich broth with tender beef head meat, perfect for nourishing your body.

A soup made by simmering beef intestines for a long time to create a rich flavor. The chewy intestines and spicy broth combine to offer a unique deep taste.

A savory and rich soup made by grinding loaches. It contains dried radish greens and other vegetables, making it nutritious and a good nourishing food to warm the body.

A representative Korean nourishing dish made by simmering a young chicken with glutinous rice, ginseng, jujube, and garlic stuffed inside. You can enjoy the clear, hot broth and tender chicken meat.

A hearty meal soup made by simmering beef, radish, and bean sprouts in a spicy and refreshing broth. It's a filling meal that warms you up.

A hangover soup made by simmering pork bones to create a rich, deep broth, then adding dried radish greens. It has a savory yet light taste.

A dish with chewy kal-guksu noodles in a rich broth made by grinding freshwater fish. The spicy and savory broth blends well with the noodles, and a bowl of rice is served alongside.

An assorted platter where you can taste bossam, sundae, and pyeonyuk all at once. Recommended when you want to enjoy various flavors simultaneously.

A menu item where you can enjoy a good portion of boiled pork bossam, thinly sliced. It's served with kimchi and ssam vegetables to accompany the tender meat.

A set meal that includes boiled pork bossam, rice, soup, and side dishes. You can enjoy a generous portion of bossam even when dining alone.

Traditional sundae made by stuffing glutinous rice, glass noodles, blood sausage, and vegetables into pork intestines. It has a chewy and savory taste and is eaten with salt or dipping sauce.

Boiled pork head meat or beef, pressed and cooled, then thinly sliced. It has a chewy and light taste, perfect for dipping in chojang (spicy vinegar sauce) or saeujeot (salted shrimp).

A hot pot with sundae, chewy tripe, and various vegetables cooked in a spicy sauce. It's a generous and spicy dish perfect for sharing.

A representative Korean soup dish made with pork backbone, potatoes, dried radish greens, and perilla leaves, cooked spicy. It's fun to eat the meat off the bones, and the broth is deep and rich.

A menu item where you can add pork backbone to gamjatang or hot pot for a more generous meal.

A stir-fried dish with sundae and vegetables in a spicy sauce. The chewy sundae and crisp vegetables create a harmonious texture, good with rice or as a side for drinks.

A menu item where you can add sundae to your hot pot or sundae soup for a more generous meal.

A dish made by stir-frying rice with the leftover sauce from hot pot or stir-fry dishes, mixed with rice, seaweed flakes, and vegetables. It's a savory and flavorful specialty.

A bowl of freshly cooked white rice. It's good to enjoy with soup dishes.

Instant ramen noodles to add to hot pot or soup dishes. You can enjoy a richer flavor by adding ramen noodles to the broth.

Glass noodles to add to hot pot or soup dishes. They have a chewy and soft texture and absorb the broth's seasoning well, making them delicious.

Dried radish greens to add to hot pot or soup dishes. Rich in dietary fiber and adds a savory flavor.

A clear distilled spirit, with rice and barley as main ingredients, it is Korea's representative liquor. It has a clear and clean taste that pairs well with various foods. (Not sold to minors)

A popular alcoholic beverage made by fermenting grains like barley. It has a cool and refreshing taste and pairs particularly well with greasy food. (Not sold to minors)

A traditional Korean rice wine made by fermenting rice. It has a milky, thick texture with a sweet and sour taste, good for casual enjoyment. (Not sold to minors)

A clear rice wine made from fermented rice, characterized by its clean and crisp taste. It is served chilled and pairs particularly well with seafood dishes. (Not sold to minors)

A variety of non-alcoholic beverages such as carbonated drinks and juices. They refresh your palate during or after a meal.