Sansugapsan Seoul's Legendary Destination for Authentic Korean Sundae

A Hidden Gem in Seoul’s Historic Euljiro District

In the heart of Seoul’s vibrant Euljiro district, where modern skyscrapers blend with historic alleys filled with hardware shops and printing presses, stands a culinary institution that has captivated the taste buds of locals and food enthusiasts for over three decades. Sansugapsan (산수갑산), perhaps Seoul’s most renowned sundae (blood sausage) restaurant, has maintained its position as a gastronomic landmark since opening in 1989, proving that when it comes to traditional Korean blood sausage, there’s a reason this place has remained at the top for so long.

The restaurant’s unassuming exterior on Euljiro 20-gil might not immediately catch your eye, but the constant flow of patrons and the rich, savory aromas wafting from its doors tell a different story. Sansugapsan has been featured on popular Korean television programs like "Wednesday Food Talk" (수요미식회) and "Choi’s Road" (최자로드), cementing its reputation as not just another sundae restaurant, but as the definitive destination for this classic Korean delicacy.

What Makes Sansugapsan’s Sundae Special? The Magic of Daechang

What sets Sansugapsan apart from countless other sundae establishments across Korea? The answer lies in their signature ingredient and preparation method. Unlike conventional sundae that uses artificial casings or regular pig intestines, Sansugapsan crafts their sundae using daechang (대창, pig’s large intestine), which they stuff with glass noodles (dangmyeon) to create a uniquely textured, incredibly flavorful sausage. This special daechang sundae delivers a distinctively chewy yet tender texture with a depth of flavor that simply can’t be replicated with standard ingredients.

The preparation process at Sansugapsan honors traditional methods while ensuring perfect consistency. Their sundae strikes the ideal balance between the rich, earthy notes from the intestine itself and the subtle, springy texture of the glass noodles within. When garnished with their special seasoned salt mixture and minced garlic, each bite offers a complex flavor profile that exemplifies why Korean blood sausage has endured as a beloved dish for centuries.

What is Korean Sundae? A Cultural and Culinary Heritage

Before diving deeper into Sansugapsan’s offerings, let’s understand what makes Korean sundae unique among world blood sausages. Sundae (순대, sometimes romanized as "soondae") represents a distinctive type of blood sausage in Korean cuisine that dates back to the Goryeo period (918-1392). During this era, wild boars were abundant across the Korean Peninsula and frequently used in this traditional dish.

Traditional sundae consists of cow or pig intestines stuffed with a mixture of blood (seonji), minced meats, rice, and vegetables. Historically, it was considered a special food served during festivities and family gatherings. However, the recipe evolved significantly after the Korean War when meat became scarce. In modern South Korea, many variations substitute glass noodles (dangmyeon) for the meat filling, creating a more affordable street food version.

Regional varieties abound across the Korean peninsula, including Hamgyong and Pyongan Provinces’ abai-sundae, Kaesong’s specialty sundae, Yongin’s Baegam-sundae, Jeju Island’s local version, and Chungcheong Province’s Byeongcheon-sundae. Each region incorporates local ingredients and unique preparation methods, reflecting the diverse culinary landscape of Korea.

How Is Sundae Traditionally Eaten?

Korean sundae isn’t merely enjoyed on its own—there are specific serving methods and accompaniments that enhance the experience. In Seoul, sundae is typically steamed and served alongside other steamed offal cuts like liver (gan) and lung (heopa). The sliced sausage is then dipped in a salt-black pepper mixture, creating a perfect harmony of flavors.

Regional dipping preferences vary significantly across Korea: in the Honam region, sundae is enjoyed with a vinegar-gochujang (red pepper paste) mixture; in Yeongnam, seasoned soybean paste is preferred; while Jeju Island residents favor soy sauce as their dipping medium.

At Sansugapsan, the traditional Seoul-style serving method reigns supreme, with perfectly steamed sundae accompanied by their signature dipping salt that enhances rather than overpowers the sausage’s inherent flavors.

What to Order at Sansugapsan: Signature Dishes Beyond Sundae

While the daechang sundae rightfully takes center stage at Sansugapsan, the restaurant offers several must-try signature dishes:

1. Sundae Modum (순대 모듬, Assorted Sundae Platter)

The Mixed Sundae platter is the star attraction at Sansugapsan. This generously portioned dish features their signature daechang sundae alongside various other offal meats, creating a textural symphony that sundae enthusiasts consider the ultimate experience. Perfectly steamed and sliced, the assorted platter allows you to appreciate the full spectrum of flavors and textures in a single meal.

2. Sundaeguk (순대국, Sundae Soup)

Sansugapsan’s Sundaeguk offers a comforting, soul-warming experience, particularly welcome during colder months. The soup base, infused with sesame seeds and rich in umami flavor, provides the perfect medium for the sundae pieces. Unlike many other establishments, Sansugapsan uses a delicate broth that enhances rather than masks the sundae’s distinctive taste.

3. Sundae Jeongshik (순대 정식, Sundae Set Meal)

For first-time visitors who want the complete experience, the Sundae Jeongshik offers the perfect introduction to the restaurant’s specialties. This set meal includes the restaurant’s signature sundae platter along with a bowl of sundaeguk, creating the ideal balance between the steamed sausage experience and the comforting soup version.

The Perfect Atmosphere: Experiencing Euljiro’s Culinary Heritage

Sansugapsan doesn’t just offer exceptional food—it provides a genuine glimpse into Seoul’s culinary history and dining culture. Nestled in Euljiro, an area that has served as a commercial center since the Joseon Dynasty and later became a hub during Korea’s industrialization in the 1960s and 70s, the restaurant preserves an authentic atmosphere that connects diners to Seoul’s rich past.

The restaurant operates from 11:30 AM to 10:00 PM Monday through Saturday, with a break time between 3:00 PM and 5:00 PM. It’s closed on Sundays, so plan your visit accordingly. The busiest periods tend to be during lunch hours and after 6:00 PM, when local office workers and food enthusiasts alike flock to enjoy Sansugapsan’s offerings.

What Pairs Well with Sundae? The Perfect Drinking Companions

Like many traditional Korean dishes, sundae creates excellent pairing opportunities with Korean alcoholic beverages. The savory, rich flavors of Sansugapsan’s sundae make it an exceptional companion for soju, Korea’s traditional distilled spirit. The clean, crisp nature of soju cuts through the richness of the sundae, creating a balanced gustatory experience.

Many patrons also note that Korean makgeolli (rice wine) pairs wonderfully with sundae, particularly during colder months. The slightly sweet, milky qualities of makgeolli complement the earthy flavors of the blood sausage, creating a traditional Korean food and beverage experience.

How to Get to Sansugapsan: Finding this Culinary Treasure

For travelers and locals eager to experience Sansugapsan’s legendary sundae, here’s how to find this culinary landmark:

Address: 서울특별시 중구 을지로20길 24 (Seoul, Jung-gu, Euljiro 20-gil, 24)

By Subway:

• Euljiro 3-ga or Euljiro 4-ga stations are closest to the restaurant
• From Euljiro 3-ga Station (Lines 2 and 3), take Exit 1 or 12
• From Euljiro 4-ga Station (Line 3), take Exit 4 or 5
• The restaurant is within a 5-10 minute walk from either station

Contact Information: Phone: 02-2275-6654

Why Is Korean Sundae Different from Other Blood Sausages?

For those familiar with European blood sausages like black pudding, morcilla, or boudin noir, Korean sundae offers a distinctly different experience. While most Western blood sausages rely on grains or fat as fillers, Korean sundae’s combination of sweet (glutinous) rice and glass noodles creates a uniquely light, chewy, and bouncy texture that’s more reminiscent of mochi than typical sausage.

The seasoning philosophy also differs significantly from Western counterparts. Korean sundae typically incorporates subtle seasonings like salt, sugar, chile powder, sesame seeds, and ground dried shrimp, allowing the natural flavors of the ingredients to shine through. This creates a more delicate flavor profile compared to the heavily spiced European varieties.

When Is the Best Time to Visit Sansugapsan?

To maximize your dining experience at Sansugapsan, timing can be everything:

• Weekdays between 11:30 AM-1:00 PM: Perfect for those who want to avoid the peak lunch rush while still enjoying the full menu
• Mid-afternoon (after 2:00 PM but before closing at 3:00 PM): Ideal for a quieter, more relaxed experience
• Early evenings (5:30 PM-6:30 PM): A good balance between atmosphere and wait times

For those seeking to avoid wait times entirely, arriving 30 minutes before the typical meal rush is recommended – either before noon or closer to 5:00 PM when they reopen after their afternoon break.

Frequently Asked Questions About Sundae and Sansugapsan

Is Korean sundae the same as Western blood sausage?

While both are categorized as blood sausages, Korean sundae differs significantly in texture and flavor profile. Korean sundae has a uniquely chewy, almost glutinous rice-like texture thanks to the glass noodles and sometimes glutinous rice used in its preparation. The taste is generally milder and less heavily spiced than Western varieties like black pudding or morcilla.

Is Korean sundae always spicy?

No! Traditional sundae itself isn’t spicy. Though it may be served with spicy dipping options like gochujang (red pepper paste) in some regions, the Seoul-style preparation at Sansugapsan typically pairs sundae with a salt-pepper mixture that enhances rather than overwhelms its natural flavors.

Can vegetarians enjoy Sansugapsan?

Unfortunately, Sansugapsan’s signature dishes all contain animal products, as sundae is inherently a meat-based dish containing animal blood and intestines. There are no vegetarian versions of their specialty items available.

How should first-timers approach eating sundae?

For newcomers to Korean sundae, start with the Sundae Jeongshik (set meal) for a comprehensive introduction. Begin by trying a piece of plain sundae with just a touch of the salt mixture to appreciate its natural flavors. Then, experiment with different dipping combinations and accompanying side dishes to discover your preferred tasting experience.

Why Sansugapsan Deserves a Place on Your Seoul Culinary Itinerary

In a city renowned for its dynamic food scene, Sansugapsan stands as a testament to the enduring appeal of traditional Korean cuisine when executed with unwavering commitment to quality and authenticity. With over three decades of excellence behind it, this landmark restaurant continues to define the standard for Korean sundae, drawing food enthusiasts and casual diners alike to its unassuming location in Euljiro.

For travelers seeking authentic culinary experiences that connect them to Korea’s gastronomic heritage, Sansugapsan offers an irreplaceable opportunity to taste a traditional dish prepared with the respect and expertise it deserves. The restaurant’s focus on quality ingredients, traditional preparation methods, and consistent execution has rightfully earned it a place among Seoul’s must-visit culinary destinations.

Whether you’re a blood sausage connoisseur or a curious first-timer, Sansugapsan promises a memorable dining experience that captures the essence of Korean food culture. So on your next visit to Seoul, make your way to Euljiro 20-gil and discover for yourself why this legendary sundae haven continues to captivate palates after all these years.