Small portion of Jokbal

Jokbal, Sundae + Sundae Soup

Always packed with people!

마포 소문난 족발집
서울 마포구 공덕동 256-11
02-716-9731

If someone asks me what I’m dying for right now, I’ll definitely say it’s ‘Jokbal’.
Jokbal is a glazed pig’s feet with various spices such as soy sauce, garlic, bit of alcohol etc. Each bite of Jokbal gives you a touch of smoky flavor and chewy texture.

‘Somun-nan Jokbal-zip’ is one of the most famous Jokbal place in Mapo where many restaurants specialized in Jokbal exist. Order a plate of Jokbal(족발) and you will get limitless Sundae(순대) and Sundae soup(순대국).
It means you can stay in the restaurant as long as you want!
Better to order Soju(소주) or Cheongha(청하) not to be guilty lol

으허허허허허허응 족발 줘ㅠㅠㅠㅠㅠㅠㅠㅠㅠ

We ate at a popular restaurant in Hongdae.

▲Set menu, around 30,000KRW(30USD), for 3 or 4 people.
JokBal is popular among women ’cause it’s good for their skin.
It feels quite oily, but it’s so soft that you keep eating..

You can get a free bottle of Makgolli▼ or juice by showing a copy of the page HERE.

▶ (WEB) http://www.mythjokbal.co.kr/menu1.php
▶ (日本語) http://www.konest.com/contents/gourmet_mise_detail.html?id=5437

Yeongdong Market’s one of popular place for having drinks and eating Korean food. It’s usually busier on weekdays because many of office workers near in Gangnam going for eat and drink after work. And in Yeongdong Market I have one of my favorite restaurant.

‘Ribukjib’(리북집)

Their main menus are Jokbal (족발, Glazed Pig’s Feet cooked with soy sauce and spices) and Jeon (전, Assorted Pan-fried Delicacies).

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They provide side dish like vegetables, Kimchi and hot bean sprouts soup(콩나물국).

All so good.

This time me and my friends waited outside about 30 min for get in… so especially hot bean sprouts soup was perfect for us.

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Heamul pajeon(해물파전)

It’s seafood green-onion pancake. Outside is crispy and inside is soft look that squid!

Great matching with Makgeolli(막걸리, Korean traditional rice wine).

Yum!!

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Modumjeon(모듬전)

Just eat when it was still hot!! We need more Makgeolli!!

Yum!! Yum!!

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Onion jangajji(양파장아찌, Onions pickled in soy sauce)

Eat jeon with this and dip a piece of jeon in this soy sauce.

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Now here is my favorite dish in this restaurant and this is the reason why I’m going Ribukjib.

It’s Jokbal and cold jellyfish salad with mustard sauce. The sauce is spicy and pungent like wasabi and includes lots of garlic. But don’t be scared. haha.

I LOVE this and it has highly addictive taste!

Yum!! Yum!! Yum!!

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I always order extra jellyfish salad.

So good!!

Without doubt I’ll going soon again as always.

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TEL : 02-540-8589

1F 163-3 Nonhyeon-dong, Gangnam-gu, Seoul

(서울 강남구 논현동 163-3번지 1층)

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Sundae (순대 ) & Jokbal (족발) at Gwangjang Market, Seoul

From left to right, Teokpokki, Sundae, Jokbal

Teokpokki  (떡볶이) is one of my favorite Korean food & I had so much of  Teokpokki during this trip. My last dinner before flying home was Teokpokki too. Actually I was choosing between fried chicken 양념 치킨 (yangnyeom chikin)  & teokpokki… it was a difficult decision! lol

Sundae (순대) is made of cow/pig’s intestines stuffed with vermicelli (dangmyeon), barley, pig’s blood. I’ve never ate sundae just as it is but I’ve tried Sundaebokkeum (순대볶음), a stirred fried dish made with sundae, vegetables and gochujang (Korean chili paste). It was ok but it’s not something I would crave for…

Jokbal(족발) is pigs feet, I really wanna try this but never had the chance to do so coz’ none of my Korean girl friends would eat this with me :o but it seems that jokbal is good for skin as it contains rich amounts of  gelatins which can improve skin elasticity and also is effective at preventing wrinkles.

For direction to Gwangjang market check out the official Korean tourism page. And if you read Korean, you can check out Gwangjang Market official website over here.

Gwangjang Market operating hours : 09:00 – 18:00 (hours may vary by store)

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p/s: How I hate Monday but am feeling much happier after listening to Joe Hisaishi (久石 譲) playing Totoro theme song with the Orchestra!

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I know I haven’t updated in a few days, but that’s because I am actually spending my mornings studying at this moment. (I have no idea what to expect for the midterms.) Anyways, so a few days ago, it was Chuseok in Korea. It’s also known as ‘Korean thanksgiving’ it essentially means that most koreans go home and visit their grandparents or the family tombs or graves. I’ve never seen Seoul this empty! The campus also turned to be out less lively than usual. 

In this period, I was asked to go out with a real Korean ‘grandmother’, she’s one of my roommate’s co-students (they both study History together) and since her children were in America, she didn’t have much to do during this period. We decided on visiting two of the historical palaces in Seoul, named Changdeokgung Palace and Gyeongbokgung Palace they are both so beautiful (I really want to go back here once more) and also the ‘Secret garden’ behind one of the palaces. The decorations could tell me a lot, the bat that is portrayed, stands for prosperity and good luck, I’ve been told that everyone wanted furniture with bats engraved into them for this reason. Also, the chinese symbol that looks like the logo for ‘Legendary pictures’ actually symbolizes eternal life, not bad eh? 

Furthermore, in one of the largest palaces, there were not that many trees to be found, this is to make sure that intruders did not have any place to hide behind. The courtyard however had a lot of trees ^^.

I’ve also seen some other sights (including the secret garden), the pictures will probably be up on facebook soon,  but I think this post will have a part 2, as I am going back when the fall colors seep into the trees, I think it’ll also give the pictures more character . It’s overall a very tranquil place in the middle of a fast-pacing environment. As soon as you exit the palace gates you feel that you’re back in a world city.

Moreover, I’ve been to the Seoul Drum festival the day after. However, earlier in the afternoon I went to City hall, because there was supposed to be a very large event there too. I however had to go back for the Drum festival.. It seemed like a whole lot of fun, which it was ^^. There was even a woman who was among the men that were making traditional Korean music. I’ve already seen some of this during the Korea in Motion festival (seems like forever) but this one was pretty good too. There even were two men with alien masks who were doing drums, I however didn’t think that they were that amazing, except for the masks. Lastly, there were four or five hipster guys who did amazing things ^^ (and many more people).

Whenever I have time, I will upload some of the video’s on my youtube channel.. After the festival a friend and I visited someone who was working at a  French minirestaurant in Sinchon, but I got to say.. their french fries actually taste good I really enjoyed it. On our way back we found out that the metro and the buses stopped running, so we had to go home by taxi. However, the woman who was driving us was talking to me, and she kept on saying that she was scared to drive up to our dormitory because… hill + dark = very scared woman. I mean.. one of the main reasons for us to take the taxi was because it’d be faster, and because we wouldn’t have to walk in the dark by ourselves… We did make it back home.

Finally..Thursday came. A friend of mine decided to have breakfast at the back gate a little before 12. I ordered a chicken salad, instead I got a plate that was covered in sauce. It actually made me nauseous.. so not cool. I ate really fast, and after that I had to run to work.

Work was .. slow, as usual.  Since I have the lunch times, nearly no one shows up, so I have plenty of time to study or watch drama. I think in total I’ve only worked… 35 minutes out of 2 hours. On top of that, a lot of international students were gone, so I had even less to do XD. After this I met with the girl who is going to my university next semester, to talk about things that might worry her. Finally, I went to have dinner at my buddy’s house. And I got to tell you.. it was really delicious. There was jokbal (the pig filet) with sauce, and a lot of side dishes, such as kimchi, or fish stew with little pieces of  spicy octopus, so good.. After dinner there was fruit, and I even got some apples to take home (they were really good Oo).

Then Friday arrived. In the morning I went to have breakfast with a friend of mine, we have our own ‘favorite’ breakfast place. It’s only a few minutes from the university gate, and for 3000 won I have the most delicious panini I can wish for. It’s actually made with normal bread ^^. (Most of the korean bread is either corn-like or smeared with some sort of garlic..) As far as I’ve seen at least. So I really love this woman. I’m always happy whenever I go there. The rest of the day I didn’t do that much, I watched a movie and I pretty much studied.. Speaking of which, I’ll probably do that now again, as I have a presentation about Dokdo and it’s possession soon.

That’s all from me for now ^^.

Love,

-Kirti

Anyways, after this class I had Korean for beginners, and for some reason today the class just seemed to be a drag (3 hours can be a VERY long time) especially because the teacher’s main focus for the final hour seemed to be food. ‘Bibimbap’ which means mixed rice, was also part of this. It’s actually a pretty nice dish ^^, and apparently it was one of Michael Jackson’s favorites. (The things you learn in class!) anyways, then we learned that there are three types of soup, you have ‘kuk’ which is clear soup, with nearly no flavor. Then you have ‘Jige’ which is pronounced ‘djige’ which is a sort of medium soup. The final version of this soup is called ‘tang’ which could be described as stew. In this class I also managed to find out the name of the noodles I loved at home, and how to write it. It’s called jjajangmyun, and it’s chinese ‘black’ noodles. We also learned some other noodle names, such as cold noodles, and the word for stir-fried noodles.

So when classes were over, a friend and I decided to go for a walk; we really didn’t know where we were going to end up at that time. We saw something weird while we were wandering around though, there was a large window and something behind it in a special light, like the one you always see when they show stuff from the red light district in Amsterdam on tv. And we both thought that the thing standing in the display window, was a doll; and then it moved! It was a really beautiful girl, who didn’t have much on. However, behind her was a cabinet and a Hello Kitty pillow in the background. Anyways, weird stuff.

So we just kept on walking, and then suddenly we found a store that sold square papers ^^, the store owner was a really nice man, since the only thing that had squared paper according to us; was stuff for elementary students. So while we were discussing it, the store owner walked up to us and kindly directed us (in English) to something called  ‘manuscript papers’ it doesn’t look quite as childish, and it is very useful for practising the Korean alphabet.

We then walked back to Cheonyagni, which is where the Lotte Department store is located (around 15 minutes walking from there to school). Just after we’d went around the corner, and had bought something to eat, we saw a tent on the square that is usually not so crowded. We both squinted our eyes and could read ‘Super Junior’ at the backside of the tent in reverse. I just looked at her, she looked back at me and we were like ‘If Super Junior really was here.. there would be more people, right?’

For the people who don’t know this K-pop group, I have two small videos, the last one is just so you can get to see them in color

Sorry sorry : http://www.youtube.com/watch?v=9z6u15pKRis
and Mr. Simple  http://www.youtube.com/watch?v=c1nLiFk4OXs

Anyways, as you can see in these two pictures below, I actually did see them ^^. The first picture is taken from the square, and I was amazed at how not busy it was, considering the fame of this group overseas. The second picture is taken from my phone and where I was standing. (It’s better if you click and enlage both pictures, especially the second one )

I’m actually quite happy about tomorrow, I am going to start working at the Global S-café at school. I bet that my colleagues are going to be nice ^^ it’s a place in school where you can get together and learn new languages; also, it’s a good place to meet new people . Furthermore I am probably going to visit the Seoul Namsan tower (hope I am writing this right) I’ve seen it in drama’s so many times, and now it’s time to see it for myself ^^.

My ipod got wet due to the rain yesterday, but the positive thing is that I got to try a dish named ‘jokbal’ (while walking to the restaurant in the rain) it’s literally translated ‘pigs feet’ but I didn’t eat that part. Instead, you also get some pork ‘filet’ which you have to dip in a hot sauce, put on a lettuce leaf, fold and then eat. It’s delicious ^^. Anyways, so I had to buy an airtight container and some rice in order for my ipod to be up and running again soon :/ .. The funny thing is, when I tried to buy the rice, I was asking for half of the container I was  trying to buy, instead they gave me two packets of free ramyeon (noodles) with it, so I’m not complaining!

Thanks for reading, and until next time!

-Kirti

What’s astonishing is how I’m not a 500 lb. troll after being fed so well all these years. Food is my mom’s tactic to convince me to come home more often. She’s also convinced that I’m starving and not getting all the proper nutrients; therefore, slowly dying.

Her recent care package included:

- Kalbi

- Tonkatsu

- Burritos (just heat up and eat!)

- Rice (because I never make it)

- Lettuce (fresh from the backyard)

Galbi and Lettuce

I went home to catch the 2012 Summer Olympics Korea vs. Japan soccer game on my parent’s ginormous TV and to rage Gangnam Style with the fam. This is what my mom cooked up:

Jokbal (족발) aka Pigs Feet

Mu Ssam (무쌈) aka Picked Radish Wrap

Galbitang (갈비탕) aka Beef Short Rib Soup

Deliciousness

My mouth is watering just looking at these pictures. I love home-cooked meals and my mom!

…and just because…

I have tried all sorts of strange Korean food thus far, and there is not anything I do not like, yet.
I’ll add this to my list of amazing Korean foods, and cross it off my bucket list. Check and Check.

One of the main reasons for my move to Korea was to embrace new experiences and broaden my horizons, so here is my list of typically Korean specialities I must (and will!) try before I return to the homeland of fish and chips, roast beef and crumpets.

Some I have tried already but it is a work in progress.

1. 번데기 - Silkworm pupae (tried and tasted)

I was left thoroughly unimpressed after my experience of 번데기 but it definitely qualifies as one of Korea’s most unusual foods. Available ‘fresh’ from street vendors or tinned in your local mini-mart, it is a mind-bogglingly popular Korean snack. The smell is enough to make you retch but it is nothing compared to the taste. Someone had told me they tasted just like peanuts, but that must have been a cruel joke. They did not taste like peanuts. Having said that, I’m not entirely sure what they did taste of, and I’m certainly not going back for more. The worst bit was the pop; the moment that the exo-skeleton burst and the soft guts came spilling out. They are supposedly low in calories and packed full of vitamins, however I am quite happy to miss this out of my diet.

2. 닭 발 - Chicken feet (tried and tasted)

Chicken feet are commonly thought of as a Chinese delicacy but they are also very popular in Korea.  Dalkbal can be served either on or off the bone, steamed, grilled, boiled, or fried and usually smothered in a scorchingly spicy sauce. They are served in most Korean barbecue restaurants but also in bars as a drinking snack. I’m yet to try this one…

3. 족발 – Pig’s trotters (tried and tasted)

Another one that I won’t be rushing out to try again, this was served up on a work night out. Not only do you have the rather ‘unique’ texture to contend with but also the extreme spiciness. Imagine tucking into a big knuckle of warm rubbery lard, and then your mouth being set on fire and you’re probably about there. We were even given plastic gloves to wear because they are so greasy. Eating jokbal is said to be good for your skin and prevents wrinkles. It is also supposed to be a pretty good hangover cure, but I’m not sure my gag reflex would agree.

4.  낙지 – Live octopus

This is not one for the faint-hearted. Sannakji is a live baby octopus cut up into bite size pieces and served immediately. So immediately in fact that it is often still squirming when it reaches the table. It is served in most seafood restaurants but also in bars as a drinking snack (noticing a trend here?). There have been cases of people choking on sannakji, especially after a bottle or four of soju, as the suction caps on the octopus’ arms can latch onto the mouth or throat on the way down.

5. 보신탕 – Dog meat soup

No list of unusual Korean foods would be complete without dog meat making an appearance. Controversial I know, but dog meat is falling out of favour with young Koreans. Most have tried it at some point but very few have anything good to say about it. 보신탕, dog meat soup, literally means ‘body nourishing soup’, and is said to increase virility. It is usually eaten in the summer as the spiciness apparently balances out the body temperature. Technically illegal since 1986, it can still easily be found in many Korean restaurants.

6. 도토리묵 – Acorn jelly (tried and tasted)

Dotorimuk is a brown jelly made from acorn starch. It originated in the mountains, but became very widely eaten during the Korean war during food shortages, and it is now considered to be a health food. Acorn jelly is usually served mixed with chilli, garlic, soy and sesame as a side dish. Of all the things on this list, dotorimuk is probably the only one I’d have seconds of. No nasty surprises, and all the taste comes from the marinade.

7.  껍데기 – Pig skin (tried and tasted)

A firm favourite with middle aged men after a few bottles of soju, ggupdaegi is thick pig skin grilled over a Korean bbq; a bit like crackling but without the crack. Not crunchy, not chewy, not greasy, it is quite soft and not wholly unpleasant once you get over the piggy-ness of it. Found in almost all Korean barbecue restaurants it is definitely worth a try.

8. 순대 – Sundae

Not to be confused with ice-cream and sprinkles, sundae is a kind of Korean blood sausage. It is usually made from boiled pig’s intestines, stuffed with dangmyeon (glass noodles), barley and pig’s blood, although there are many other varieties. Perhaps not hugely dissimilar to black pudding but even my love of an English breakfast never convinced me to try that…

9. 해파리 냉채 – Jellyfish (tried and tasted)

After a slightly traumatic incident on a family holiday in Spain, jellyfish was something I didn’t have much of a problem trying; after all they do say revenge is a dish best served cold. Haepari nengche is thinly shredded jellyfish salad in a sweet mustard sauce. Unsurprisingly it takes a fair amount of chewing but it actually wasn’t too bad!

10. 감자탕 – Pig spine soup

Gamjatang, an Incheon speciality, is a spicy red soup made from separated pig vertebrae, vegetables, onions, peppers, and sesame seeds. It originated in Jeolla province in south-west Korea, and when Incheon port opened up many people migrated north and brought the dish with them. It became popular with labourers as it’s cheap, nutritious and it has a high fat content.

I’m in Korea again.  This time, it’s not primarily for cookbook research, but more for family reasons.  It’s such a short trip, a few days in Seoul, then Guam (don’t ask), then Lunar New Year back in Seoul and a flight back to JFK the next day.  Of course, I am taking advantage of the unique opportunities Seoul presents.

Like eating pork belly on a tilted grill.

I can’t even remember the name, it’s just a new place in the alleys near the Gangnam subway station, that my cousin and I went to last night.  The samgyupssal or pork belly is served with your usual accompaniments—perilla leaves, red leaf lettuce, scallion salad—but also with thin slices of sticky rice cake that you use to wrap around your grilled bit of pork.  It wasn’t so good that I would urge you to rush there, but pork is pork, always enjoyable, and I really liked the chewy, tactile layer around the crisp belly.

I also love that the grill is tilted, not only to drain the fat off the pork, but to direct the fat towards the kimchi and mushrooms.  The edges of the kimchi got crispy, and the thick cabbage almost invisibly absorbed so much clear, golden fat, you could almost pretend you didn’t know why this kimchi had a particularly delicious flavor.

The night before, after sleeping all day, I had gone with my parents to our favorite kalguksu place where the noodles are handmade and the jokbal, or boiled pig’s foot, glistens like caramel.  They pile the plate high with bones, trotters, and thick, quivering slices skin, layered on top of fat, layered on top of meat.  It does almost taste like caramel, with a slick, rich feel in your mouth.  (No wonder it tastes like caramel – it’s cooked with black taffy, as well as soybean paste and ginger.)

You eat it the same way you eat so many Korean meats — wrapped up with lettuce, ssamjang or bean paste, and maybe a slice or two of raw garlic and hot pepper, though you might start with a swipe through salted shrimp sauce.  Koreans really love the briny flavors of seafood with the melting flavors of pork.

I asked my mom how to make jokbal, and she had this look in her eyes like, “Oh God, she’s going to want to include it in her cookbook.”  She quickly said, “You boil it, but you can’t do it at home!”  Don’t worry, dear mother, I won’t be experimenting with pig’s feet at home, at least not for this cookbook.

I am embarrassed to admit that I tried to gnaw on a trotter, but I couldn’t really follow through.  Looking at the cleaned bones, I felt a little bit like a beast.  A wolf, maybe.

My cousin has invited me to have dinner with her again tonight — more pork.  She says this place has neck meat to die for.

My mother’s friend told me that if you dream about pigs, that means good luck.  Having eaten so much pork, I would think pigs would be flying through my dreams by now.

Sandong Son Kalguksu or (Sandong Handmade Knife-Cut Noodles), 3473-7972, Seocho-gu, Seocho-2-dong 1365.

Jokbal(left), is made of pig’s feet. I know that some foreigners might be surprised or even be disgusted because (to be honest) pig’s feet doesn’t sound very tasty nor hygienic. But big’s ‘feet’ doesn’t mean the feet itself, but it actually means the meat around it.

Jokbal usually goes with Bossam(right).  The difference between Jokbal and Bossam is that Bossam is made of  pork belly, and people usually wrap it in a cabbage and then eat it.  For those who don’t feel unpleasant about pork’s feet might as well try out Bossam.

The last food that I’m going to introduce is instant Ramyeon!!! Not only is it a beloved midnight snack, it’s also a popular regular snack/meal.  It’s originally from Japan, where they call it Ramen(it’s a lot different from Korea Ramyeon), and it was introduced to Korea in the 1960′s. Since then, Ramyeon is probably the most popular food in Korea(after kimchi, etc.).  When cooking it, put green onion and an egg in. You’ll probably be smacking your lips for some more!

<Images from Google>

This is the shop where we had our mouth watering jokbal in the previous post. The famous and “original” Fatty Grandma Jokbal Shop. You’ll find the grandma in the picture sitting at the cash register everyday to lend authenticity to the premises.

족발, originally uploaded by oliverkhaw.

While on the bus to Cheonggyecheon (청계천) in Seoul we came across a row of jokbal shops in the Jangchungdong area and just had to get off the bus to sample. But when the bus actually stopped, we were almost 2 kilometers away. As taxis would refuse to travel such a short distance and we were not in any physical condition to walk back after having toured Seoul the entire morning, we took the subway and ended up having to change trains just to get to within 100m of those shops!

Oh boy, was it worth it. Pigs’ feet simmered in a stock of leeks, garlic, ginger, rice wine and herbs until the meat is tender. It’s then ‘deboned’ and then sliced and served with accompanying lettuce and perilla leaves and saeujot (새우젓). A lot of you may be squeamish about eating pigs’ feet but this is really a must try. The chewy skin, the melt in your mouth fat and firm meat that has absorbed all the flavours of the stock really takes this part of the pig to a whole new level of culinary experience.

After we finished the meat slices, it was time to pick up the bones and gnaw on the meat left on and loads of gelatin. Yummy! It’s difficult to get this dish outside of Korea and when you do find it, they can seldom match up to the original.

From Wikipedia

The hair is removed from pigs’ feet and they are thoroughly washed. Leeks, garlic, ginger, cheongju (rice wine) and water are brought to a boil. The pigs’ feet are added, brought back to a boil and then simmered until tender. Then additional water, sugar and soy sauce are poured into the pot and the contents are slowly stirred. Once the jokbal is fully cooked, bones are removed, and the meat is cut into thick slices. It is then served with fermented shrimp sauce called saeujeot (새우젓).

As the preparation of jokbal is quite painstaking and requires a great deal of time, jokbal is usually ordered for delivery or purchased from a jokbal shop. Jangchungdong district, Jung-gu, Seoul is very well known for featuring a large number of such shops.

And from Trifood

Jokbal is a very popular pork dish to many Koreans worldwide. In translation, it means pig’s trotters or legs (boneless) which have been seasoned and steamed. It may sound strange and unappealing to foreigners, but anyone who has once tried jokbal will get into the charm of this delicate dish. The pork is spiced with black taffy, soybean sauce and ginger which give its irresistible taste of the meat, soft fat and chewy skin.

The secret of its popularity is the broth in which the jokbal is cooked as it is seasoned and simmered for about 2 to 3 hours. The steam rises from the pot until the mouth-watering meat is cooked to perfection. The secret of the delicious meaty flavor lies in the rich broth, and to this day, every restaurant’s broth recipe is considered top secret.

Doesn’t it sound delicious? So the secret is in the broth. I wonder what are some of the ingredients in Jokbal. Here’s what I’ve learned. Most of the recipes are secret. I’m learning that molasses and ginger are definitely there. It has a mixture of soy sauces: dark and light. It can also have cinnamon and other oriental medicinal herbs. I bet you it might have some ginseng or deoksal in there. It apparently has to do with the steaming process. You steam it the first time and then pour out the juices and add more broth to add more flavor to it.

In the end you’ll end up with delightful layers of textures: the chewy skin, the soft meat, and the gelatinous fat.

Soondae: The Korean Blood Sausage

Here is the definition from trifood.
Soondae is a pork sausage, filled with mixed with sweet rice and sweet potato vermicelli noodles. It is a traditional Korean sausage and popular snack food sold by various restaurants as well as street vendors. Unlike meaty American or European sausages, soondae is lightly spicy in taste and steamed to a moist, soft roll which is then cut into oval slices. It has great texture and guaranteed to melt in one’s mouth. A mixture of salt, ground pepper and kochukaru (red chili pepper flakes) is served along side this dish for flavoring. Soondae is usually served with kimchi like cubed radish, kaktugi, along with a warm miso type soup.

From Wikipedia:

The most common type of sundae is made of pig’s intestines stuffed with cellophane noodles (dangmyeon), barley, and pork blood, although some variants also contain perilla leaves, scallions (pa), fermented soybean paste (doenjang), glutinous rice, kimchi, and soybean sprouts. It is a popular street food in South Korea. In fact, there is a neighborhood called Sundae Town in Sillim-dong that has many restaurants dedicated to sundae.

Here are some ingredients for one recipe I found from chow.com

Soondae is often served with steamed liver and lung. It also comes with a seasoned salt or salted shrimp (saewoojat).

Dan

In Mexico, people would often express surprise when I sat down to eat barbecued goat or a spicy stew of innards. I would shrug and merely say, “But I’m not really American, I grew up in Korea,” and immediately, the questioners would nod understandingly. I wish I could say my willingness to eat all kinds of random things comes from great bravery and open-mindedness, but it’s because I grew up never really knowing what I was eating.

I love tripe. I love it cooked in tomato sauce at Babbo, I love it in meaty Korean soups, I love it in a warm Spanish stew. But growing up, I thought it was lamb. The word in Korean for tripe is 양 or yang, which happens to be the same word for lamb. Somewhere in my little kid head, I thought the curly fur of the lamb somehow got transferred to its meat, resulting in the curly, rough surface of the tripe.

I had no such excuse for not knowing what 족발, jokbal is. After all, it literally means “pig foot.” But I somehow never put “pig” and “foot” together, probably because I was so distracted by how much I loved the contrast between the simple boiled pork meat, the extremely chewy fat, and the salty, shrimpy sauce in which it’s traditionally dipped. It is really, really chewy, as Koreans just love chewy things.

Don’t knock it till you try it.

순대, soondae, I do take credit for simply being brave even if no one ever told me it was blood sausage, because only an exceptional kid, or perhaps a supremely uncurious one, would eat something so dark and strange. I have a vague memory of some kid telling me that the casing was intestine, but I thought she was just trying to scare me. The filling is mainly rice, and blood of course, though many places will also add chopped up Korean glass noodles. Actually, the noodles scared me more; I thought they might be worms. I figured out it must be blood sausage only a few years ago, when I learned about the existence of blood sausage in other cultures. (That’s liver on the left—one thing I’ve never liked.)

I am proud of my Korean heritage for many reasons, but particularly thankful that when organ meats became cool, I was ready.