Sundae (pronounced as “soon-day” and not the dessert) is a traditional Korean blood sausage made with fresh pig blood, glutinous rice, soybean sprouts, and spices. An acquired taste but delicious nevertheless.
A famous restaurant among locals, Nongmin Baekam Sundae 농민백암순대 is a must-visit for travellers looking for a taste of authenticity. Just before its opening at 11 am, a large crowd is seen outside the restaurant. There is a waitlist at the entrance to fill in your name and number of pax. Everything is written in Korean. At 11 am, a staff will call out the names on the list. Some customers would be grouped to sit together.
Sundae Gukbap 순대국밥 (Korean sausage soup) is comforting soup features slices of sundae simmered in a rich, milky pork bone broth, often served with rice and kimchi. The soup was flavourful with a well-balanced hint of spiciness, but I saw the table next to me dumping in a copious amount of shiso pepper powder. I will try that the next time.
Sundae is an essential part of traditional Korean cuisine and can be found at local markets like Gwangjang Market and Namdaemun Market. But “real” sundae is made with pig intestine instead of synthetic replacement, I recommend that you come to this restaurant to try one of the best version there is. You can also order boiled pork and blood sausage without soup.
Available on the table are various seasonings for the soup, like chilli and pepper. Meanwhile, the banchan is fabulous, comprising of tangy kimchi radish cubes, super crunchy chilli peppers, miso paste, spicy anchovy sauce and lots of freshly chopped chives.
The food was served fast upon ordering. The sundaegukbap brimmed with ingredients. The soup was flavourful, not oily nor porky in taste. The chopped chives can be added in by yourself to enhance the flavours.
Famous in Yongin, Gyeonggi Province, where it has been enjoyed for over 100 years, this was introduced by Nongmin in 1968. Unlike the dark, blood-filled sundae, Baekam Sundae contains no blood, making it a lighter alternative. I found about three pieces of sundae (blood sausage) in the soup. They are nice, tender and juicy.
The broth was satisfying, it had lots of ingredients inside and no pork gaminess to it. Some were pork slices while the rest are mostly chewy parts of the tendons, pig’s nose, head skin, etc. Although various cuts of pork are used to make the soup, the distinct meat odour was removed for a clean taste that goes well with a bowl of rice and radish kimchi. It was a hearty portion.
The restaurant is not flashy but is characterised by its no-frills interior and serves as a popular gathering spot for locals, particularly office workers in the nearby buildings. Definitely gonna be coming back here again (probably at a weird timing again to avoid the long queues).
Nongmin Baekam Sundae 농민백암순대
33 Namdaemun-ro 1-gil, Jung District, Seoul, South Korea
Tel : +82 2-755-5232
Visited May 2025
0 comments on “Nongmin Baekam Sundae 농민백암순대 @ Seoul”