Photo gallery: Two <i>soondae</i> restaurants in Koreatown
Customers venture into Western Soondae in Koreatown for a Friday lunch, but you can stop by whenever the mood strikes -- it’s open 24 hours daily. As its name notes, the specialty of the house is soondae, the juicy, snappy-skinned blood sausage that is one of the obsessions of Korean cuisine. (Mariah Tauger / Los Angeles Times)
At Moobongri Soondae, soondaekook is the go-to dish. Arriving at the table unseasoned, diners have the option of choosing from a variety of ingredients to fine-tune it to their palates. (Mariah Tauger / Los Angeles Times)
One of Western Soondae’s more popular dishes is the spice rice cake. (Mariah Tauger / Los Angeles Times)
Customers enjoy a Friday lunch at Moobongri. Although it has a chain of 350 restaurants in South Korea, the Koreatown location is Moobongri’s first in the United States. (Mariah Tauger / Los Angeles Times)
Soondae accompanied by beef and pork is a customer favorite at Western Soondae. (Mariah Tauger / Los Angeles Times)
Moobongri’s seasonal buckwheat noodle, served with icy dongchimi kimchi, is another popular choice of customers. (Mariah Tauger / Los Angeles Times)
