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Nongmin Baegam Sundae (sundae soup specialist)
Alley-side specialist near Seolleung Station serving a deep, silky - that’s a favorite with nearby office workers.
Gangnam (Seoul)Korean Food > Sundaeguk / Sundae
4.6
(16 reviews)A (Korean blood sausage) specialist tucked into an alley near Seolleung Station. Known for a rich, velvety broth that draws local office workers and food seekers alike. The signature is - — generous pieces of and boiled pork in a sesame‑dusted, well-seasoned soup; ask for buchu (Korean chives) to add a fresh, slightly peppery lift.
Local Tips
- •House specialty: sundae-gukbap piled with sundae and boiled pork, finished with ground roasted sesame.
- •Simple, no-frills spot popular with office crowds — expect busier service at lunch.
- •Tip: ask for buchu (Korean chives) to brighten the broth.
Menu
( soup with rice)10,000 KRW
Jeongsik ( set with side dishes)15,000 KRW
Teuk (special/larger portion)12,000 KRW
Modeum (assorted boiled pork slices)36,000 KRW
(hearty soup served with alcohol)19,000 KRW
(chewy pork cap cut)18,000 KRW
(traditional-style )13,000 KRW
Practical Information
- Category
- Korean Food > Sundaeguk / Sundae
- Address
- 40-4 Seolleung-ro 86-gil, Gangnam District, Seoul
- Phone
- 02-555-9603
- Facilities
- Takeout,Parking available
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Glossary
- Gukbap
- Rice served in a hot, savory broth — a filling one-bowl meal often eaten any time of day.
- Osori-gamtu
- A specific, less-common offal cut prized for its texture and flavor in sundae and boiled-pork dishes; considered a house specialty at dedicated places.
- Sulguk
- A hearty soup served as anju (food with alcohol); richer and more robust than a simple broth.
- Sundae
- Korean blood sausage typically stuffed with glass noodles and various offal; regional styles vary in texture and ingredients.
- Suyuk
- Thinly sliced boiled pork served cold or warm for sharing, usually eaten with dipping sauces and wraps.
- Tojong Sundae
- ‘Native’ or traditional-style sundae made with more rustic ingredients and offal than commercial varieties.
