A Porky Affair at Cheolsanjip
By Min Hee-young
Korea Times Intern
Sundae, the Korean blood sausage, is the sort of dish that elicits immediate judgment from novices. Those who can stomach the fact that sundae is made by boiling or steaming pig's intestines in pig's blood are in for a savory delight.
Already acquainted with, and won over by sundae, I was not expecting any surprises at "Chul San Jib," a tiny six-table restaurant located in an alleyway in Namdaemun market.
But the dishes served at Cheolsanjip imparted to me a bloody revelation: Sundae can get porkier.
The sundae I am accustomed to, the type rife on Seoul streets, is pork-intestine casing stuffed with glassy noodle barley, pig's blood, glutinous rice, bean sprouts, green onion, and garlic.
Serving a porkier variety, the restaurant has additional pork stuffed inside the natural casing, befitting for sundae aficionados seeking an exceptionally hearty meal, or perhaps after a night of heavy drinking to soak up the alcohol.
We each ordered ``sundaeguk'' (5,000 won), which is sundae and steamed rice immersed in broth. We also shared a d
Aug 7, 2008