Chomisamsundaeguk Nundong Branch

A soup made by boiling sundae (blood sausage), head meat, and entrails in a broth simmered for 24 hours.

A soup made by boiling head meat and entrails in broth simmered for 24 hours.

A soup made by boiling only chewy sundae and vegetable sundae in broth simmered for 24 hours.

A soup made by boiling internal organs and bean sprouts in broth simmered for 24 hours.

A soup made by boiling beef broth with beef brisket, ginseng, jujube, mushrooms, and glass noodles.

A spicy soup made by boiling beef broth with beef brisket, ginseng, mushrooms, and glass noodles.

A plate containing three flavors: Kimchi Sundae, Vegetable Sundae, and White Sundae.

A traditional sausage made with pig's intestines filled with blood, cabbage, bean sprouts, minced meat, and other ingredients.

A dish made by boiling the pork belly and slicing it thinly.

A dish made by boiling and compressing pork head meat, then slicing it thinly.

Enjoy it by boiling it with broth made from 24-hour simmered beef bones, along with ingredients like pork hocks, beef brisket, blood sausage, mushrooms, and more.

A soup made by boiling a broth of beef bone that has been simmered for 24 hours, with added ingredients such as osori gamtu (a type of meat), baek sundae (white blood sausage), mushrooms, and bean sprouts.

Glass Noodle Sundae