Sansu GapsanAn Old Euljiro Sundae-guk House, and a Plate of Mixed Offal

Being honest: open the door and a deep pork smell hangs in the room. It's a place that simmers offal for a long time, so that comes with it, and if you're not used to it, it can read as "off." Worth knowing before you go.

To me, that smell is — with only slight exaggeration — fragrant. It's the same thing as the flavour of the broth and the offal here. If you're sensitive to smells, a cleaner, franchise-style sundae-guk place with a plain broth might suit you better.

What it looks like

A large white plate holds offal arranged in a ring. On the right, round slices of sundae with a dark filling sit in a row, and at the top are thin-sliced pressed pork and skin pieces layered together. At the lower left are internal organ cuts gathered, and in the middle a grey piece that looks like liver. Beside the plate are dishes of radish kimchi, kimchi and salted shrimp-like seasoning, and part of the broth in an earthenware pot is visible at the upper left.

Menu words

• Sundae is a Korean sausage in which pig intestine is stuffed with blood and grain and steamed
• Modum-suyuk is an assortment of boiled cuts gathered on one plate
• Busok refers collectively to organ cuts such as liver, lung and stomach. If it's your first time, ask the staff what is in the plate

Sundae-guk and a mixed offal plate, together

A sundae-guk place that has been in Euljiro a long time. The sign says sundae-guk, but the real draw here is the modeum suyuk — the mixed boiled plate. One plate carries blood sausage (glutinous-rice sundae), head meat, liver, lung, pig stomach, ear and other cuts, laid out by type. They're boiled well — not dry — and each part has its own texture.

The sundae-guk broth is milky, made with perilla seed. Have it plain and gentle, or season it with salted shrimp and stir in the chilli paste for a hotter bowl. The suyuk is dipped in salted shrimp or the chilli sauce.

For visitors

• Sundae-guk is a soup of pork bone and offal broth with sundae (a sausage of cellophane noodle, glutinous rice and pig's blood stuffed in intestine casing) and cuts of meat.
• Modeum suyuk is a plate of boiled cuts gathered by type — liver, lung, pig stomach, head meat, ear and so on. If offal is new to you, start with the head meat and the sundae.
• It comes not spicy. Stirring the chilli paste into the broth makes it hot; leave it out and it stays mild.
• Seasoning is done with saeujeot — fermented salted shrimp used in place of salt, salty and savoury at once.
• It's in Euljiro 3-ga, a short walk from Euljiro 3-ga Station (subway lines 2 and 3).

Who it's for

• ✅ Anyone who likes offal and organ cuts — you get the range in one plate
• ✅ Anyone after an old house that does sundae-guk properly
• ✅ Anyone wanting suyuk as something to eat with a drink in Euljiro
• ✅ Anyone who actually likes a deep, funky broth
• ⚠️ Anyone sensitive to smell — the pork smell in the room is strong
• ⚠️ Anyone new to offal and uneasy about it — start with head meat and sundae
• ⚠️ Anyone who needs to eat and leave quickly — there's often a wait now

Before you go

It isn't a big place. It used to be easy to walk into; now there's a wait most times I go. Avoid the meal-time rush (evenings especially), or put your name down and walk the block while you wait.

• Ordering — a bowl of sundae-guk with a plate of modeum suyuk is how to eat here properly. For two, one suyuk plate and one soup is plenty.
• Seasoning — saeujeot, a little at a time. The chilli paste only if you want it hot.
• Wait — a queue at meal times. It's often a write-your-name-and-wait system.
• A second stop — after suyuk and a drink here, walking over to Sigoljip in the Euljiro rib alley for LA galbi makes a good second round.
• Price · hours · closing day — Sundae-guk from ₩10,000; weekdays 11:00–21:30, Saturday until around 21:00 (break 15:00–17:00), closed Sundays (as of Sep 2026). Still worth checking the map or calling before you go.