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Jeil Sikdang
A decades-old soondae specialist in Baekam-ri, Yongin, known for its regional and comforting ; a down-to-earth spot featured in Korean food media.
GyeonggiKorean Food > Sundae / Sundae-gukbap
4.3
(75 reviews)Tucked away in Baekam-ri, Cheoin District, Yongin, Jeil Sikdang has been a local soondae (Korean blood sausage) specialist since the 1960s and has appeared on several media programs. Their signature — made with congealed blood, minced pork, cabbage, napa cabbage, onion and mungbean sprouts — is clean-flavored yet deeply savory; it's excellent eaten on its own or served in the restaurant's hearty . For the , locals typically enjoy the broth plain first and add the minced seasoning later.
Local Tips
- •House specialty is Baekam Sundae — congealed blood with minced pork and vegetables, tasty by itself or in soup
- •Open daily 06:00–21:00; reservations accepted and on-site parking make it easy to visit by car
- •Order the sundae-gukbap, taste the broth first, then add the minced seasoning — locals prefer this sequence
Menu
( — milky rice wine)4,000 KRW
( — sliced boiled pig's head meat)18,000 KRW
Modeum (modeum — assorted platter of soondae and offal)18,000 KRW
(Baekam-style soondae made with blood, minced pork and vegetables)18,000 KRW
Soju (Korean distilled spirit)5,000 KRW
(soondae in a rich soup with rice)10,000 KRW
( — a chewy pork offal cut often served at soondae shops)18,000 KRW
Practical Information
- Category
- Korean Food > Sundae / Sundae-gukbap
- Address
- 11 Baekam-ro 201beon-gil, Baekam-myeon, Cheoin District, Yongin, Gyeonggi Province, South Korea
- Operating Hours
- Daily 06:00–21:00
- Phone
- 031-332-4608
- Facilities
- Reservations accepted,Parking available
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Glossary
- Baekam Sundae
- A regional style of sundae (Korean blood sausage) named for the Baekam area; preparation and seasoning vary by locale.
- Makgeolli
- Traditional milky, slightly fizzy rice wine often paired with hearty 'anju' (drinking dishes).
- Meoritgogi
- Literally 'head meat' — thinly sliced, boiled pig's head meat, chewy and richly flavored; commonly shared.
- Osori-gamtu
- A specific pork offal piece with firm, chewy texture, often served alongside head meat as a textural contrast.
- Sundae-gukbap
- A hot soup of sundae (blood sausage) served with rice — comforting and commonly eaten after drinking.
