Soondaeguk is a soup variation of sliced soondae
sausages and noodles in a mild pork or even ox bone broth. Other
ingredients can contain but not limited to pig tripe, liver, vermicelli
noodles, onions, sesame leaves, and many other vegetables. It’s usually
served in a milky broth in a black ceramics bowl with a bowl of steam
white rice which can be added into the broth for an even heartier meal.
Some restaurants also serve
condiments such as hot peppers, coarse chili sea salt and fermented
micro-shrimp dipping sauce (saewoojut) that compliments the soondae’s
sweetness in taste. Other side dishes or banchans that are present alongside this is kimchi or kkakdugi and some restaurants may serve this dish spicy by adding gochujang and gochugaru.
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