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The Find: Western Soondae and Moobongri Soondae

September 8, 2010 |  6:02 am


No matter what you order at Western Soondae and Moobongri Soondae restaurants in Koreatown, whether it's the ice-cold spicy noodles or the luscious raw oysters drizzled with tart chile-infused sauce and wrapped in soft cabbage leaves, you'll be getting a generous side of soondae, the juicy, snappy-skinned blood sausage that's one of Korea's culinary obsessions. The two restaurants are Koreatown's newest shrines to soondae. At both places, the moist links are worked into stews, soups, appetizer platters — all designed to quell a nostalgia for the street-side hole-in-the-walls and tiny market stalls in Korea that craft the specialty. Read on:

Moobongri Soondae's soondaekook soup is seasoned to taste at the table with ingredients such as spring onions, mustard seed and chile paste. (Mariah Tauger / Los Angeles Times)