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Nongmin Sundae (Nongmin Sundaa)
A no-frills Daejeon eatery serving rich, head-and-bone–based and generous portions at wallet-friendly prices in a recently expanded, comfortable space.
DaejeonKorean Food > Sundaeguk / Sundae
4.0
(70 reviews)Nongmin is a longtime neighborhood spot in Daejeon known for honest portions and low prices. After relocating and expanding in 2017, it offers a more comfortable dining space while keeping the same rustic menu. Their signature is made from a concentrated broth simmered long from domestic beef leg bones (sagol) and pig head bones — they don’t stretch the stock with mixed scrap bones. The bowl arrives with head meat, lung, (Korean blood sausage), liver and other offal stirred together with rice in the broth via a toryeom process, then finished with a savory seasoning paste. The deep, fatty broth and plentiful innards are meant to be eaten hot and filling; many locals season each bowl to taste with deulkkaet-garu (perilla seed powder) and pa-muchim (seasoned green onions).
Local Tips
- •Signature gukbap made from long-simmered domestic beef sagol and pig head bones — no mixed scrap bones
- •Casual, local neighborhood vibe with large portions and 24-hour opening
- •Order sundae or naejang bokkeum to share; finish with deulkkaet-garu and pa-muchim for an authentic flavor boost
Menu
Gonggi-bap (Steamed rice)1,000 KRW
(Hearty broth with rice and offal)6,000 KRW
Guksu (Noodle soup)4,000 KRW
Naejang Bokkeum (Stir-fried offal)8,000 KRW
Naejang Jeongol (Offal hotpot)8,000 KRW
(Large serving)4,000 KRW
Makchang Gui (Grilled pork large intestine)8,000 KRW
Beer4,000 KRW
Bokkeumbap (Fried rice)2,000 KRW
(Large)13,000 KRW
(Small)8,000 KRW
(Plate of pig's trotters)7,000 KRW
Soju (Chamisul / Cheoeum Cheoreom)4,000 KRW
Practical Information
- Category
- Korean Food > Sundaeguk / Sundae
- Address
- 138 Chungmu-ro, Jung District, Daejeon
- Operating Hours
- Open daily 24 hours
- Phone
- 042-256-1191
- Facilities
- Takeout,Reservations accepted,Parking available
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Glossary
- Gukbap
- A comforting dish of soup with rice already in the bowl—easy, warming, and filling.
- Jokbal
- Braised pig's trotters — tender, savory slices often eaten with ssam (wraps) and dipping sauces.
- Makgeolli
- A slightly sweet, milky rice wine commonly poured from a communal jar; traditional companion to hearty anju (food served with alcohol).
- Naejang (intestine) dishes
- Prepared from pork intestines—served stir-fried, grilled, or as a spicy hotpot; robust, chewy textures and bold flavors.
- Sundae
- Korean blood sausage often stuffed with noodles and barley; a common street and tavern dish.
