Katherine Hamilton in this week’s East Bay Express:
The soondae guk, listed on the menu as traditional sausage soup, is a soup made with a milky-colored bone broth, full of slices of soondae, pork meat, and pork stomach. The soup arrived unsalted; at the table, condiments included spicy salt, tiny salted shrimp, perilla seeds, and sliced green onions. Even the addition of plain salt woke up the broth, transforming it into one of the tastier bone broths I’ve had in recent memory. The soondae combined the chewy texture of glass noodles with the savory-sweet, slightly minerally flavor of the blood. The stomach, meanwhile, had a crunchy texture that provided contrast to the blood sausage.
