Linda Burum's review of Moobongri Soondae (http://www.latimes.com/features/food/...) spurred me to post about this restaurant, which my husband and I stumbled across a few weeks ago. If I hadn't been so lazy about posting, I would've had the scoop!
But actually, I don't want to post about the soondae (blood sausage) but about the makguksu, a cold buckwheat-noodle dish that's one of my favorite things. It's a lot like naengmyun (http://en.wikipedia.org/wiki/Makguksu), but the buckwheat in the noodles is supposedly less refined. The noodles here are excellent, almost nutty tasting. I love the standard garnishes, which also set it apart from naengmyun: chile pepper paste (not very hot - the norm in my experience), strips of nori and toasted sesame seeds. In addition, the broth (if you get the "mool" version rather than the dry "bibim") is often if not always vegetarian, simply the broth from white daikon pickle.
We also got a plate of soondae. The stuff kind of creeps me out so I just had a couple of pieces for research purposes. My husband loves it and eats it often, though, and he said this was really good. The seasoned salt is key to the experience, he says; I can only attest that it helps disguise the sweetish yet funky flavor that I can't quite deal with. They have quite the variety of soondae options, in stews, etc, on their untranslated menu, so I was glad to see more of an explanation in the Burum article.
Just to be clear, this is an almost all-soondae restaurant with just a couple of noodle dishes ($6). There are BBQ tops on the tables, although I'm not sure whether they actually BBQ soondae.
2949 W Olympic Blvd, Los Angeles, CA 90006
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