A sundae old-timer between Daein Market stalls: blood sausage, pork, and head meat in one bowl, with a clear pig's-head broth.
“Sundae tastes like the market only when you mix the cuts.”
Wedged between stalls deep in Daein Market, the keeper of this sundae counter sets a big cauldron going first thing each morning. As she says, “Sundae alone is dull — mix the cuts and it tastes like the market,” one bowl carries blood sausage, pork uterus, and head meat together. The broth is kept clear from long-simmered pig's head rather than beef bone, with minced seasoning and perilla added by the diner at the table. Because shoppers eat standing and move on, she insists two banchan — kkakdugi and salted shrimp — are enough. One winter, a market vendor took just a bowl of broth to warm her hands; regulars still tell the story.
Signature Menu
Order this first
Sundae-guk
순대국SignatureA market bowl mixing sundae, pork, and head meat.
₩8,000
Assorted Sundae
모둠순대Pro tipSteamed sundae and offal on a plate; good with soju.
₩12,000
Behind the Signature
The broth is long-simmered pig's head, skimmed clear; perilla and seasoning are left to the diner, not the kitchen.
Practical
How to Order
- 1First time: sundae-guk. Ask for “sundae only” if the offal feels like a lot.
- 2Add perilla and minced seasoning yourself at the table.
Market lunch hours are busy; the Daein night art-market evenings feel different again.
Ampong = pork uterus, head meat = pork head. Order sundae-only if unsure.
