Soon Dae Guk (Blood Sausage Soup) – Tried Soon Dae Guk for the first time last night and really enjoyed it.
The soup itself is like a light tonkotsu broth with a splash of pork intestine taste to it and it fairly bland but it is meant to be that way because they provide you with various seasonings on the side like chilli paste, seau-jeot (fermented shrimp), cut chilli, grounded black pepper, salt and perilla seed powder so that you can season it to your taste. I particularly like the taste of the perilla seed powder as it added a nutty flavour to the soup (a cross between peanut and black sesame) and also made the some a bit creamy and thicker as well. I like the fermented shrimp as well as it added a seafoody umami to it but the problem with it is it is very salty so there is a limit to hom much you can add to it. If they could wash out some of the salt content in the fermented shrimp, more of it could be added and I think the soup will have even more umami.
The Soon Dae (blood sausage) itself tasted a bit wierd for me eating it on its own but tasted great if I eat it together with the radish kimchi and the soup. The radish kimchi was fantastic, sour enough and the umami it had was delicious.
The pork intestine and liver tasted alright but the fatty pork cuts which I think it either pork belly or pork leg meat are too fatty for me. I would prefe it if there was more meat than fat. I ended up biting out the meat and tossing the fat and skin in a pile on the small round cover for the rice bowl.
We also order the Beef in Soy Sauce ehich tasted great. The balanced the sweet and saltiness lf the sauce well and the beef was cooked just right.
Service was unfriendly but fairly quick. We got our order in maybe about 10 minutes or less.
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