부산아지매국밥

Blood Sausage [₩7,000]. We've heard about this Korean delicacy, so now that we're in Seoul, there's no stopping us. Not a fan of innards, but we summoned the courage to try soondae [₩7,000] – a.k.a. blood sausage; a Korean dish made by steaming/boiling [this is the part where we squirm] cow intestines and stuffed with various ingredients such as glass noodles.

We first saw it on a menu spelt as "sundae", categorized under the toppoki section no less, so the first thing that came to mind was, what an odd combination – toppoki and ice cream? We later found out that, "sundae" is actually "soondae", the Korean blood sausage.

Busan a Jimae is one of the better spots for soondae, and incredibly affordable too! Here, soondae is served in a rich and heartwarming broth – perfect in this subzero winter. The soondae is chewy and [thankfully] bore no gaminess usually found in innards – best savored with a dab of fermented bean paste or kimchi! #GourmetAdventuresInSeoul

So tonight we've decided to brace ourselves and try soondae [at one of the better spots in the city], also known as sundae – traditional Korean blood sausage.

Here, at Busan a Jimae, soondae is served in a heartwarming Korean broth that's absolutely perfect for this -9° winter. The thought of boiled innards does make our stomach a little queasy, but if you're a fan of innards, then you'd probably wouldn't even think twice. We aren't, but we're always game for gourmet adventures, so here goes nothing! #GourmetAdventuresInSeoul