Pork and blood sausage make for a hearty soup.
In the past six months I’ve come to appreciate Korean seollongtang, a milky mellow ox bone soup. It’s nourishing and comforting and easy on my digestive system, which has been a bit fragile lately. One can only slurp so much of the same soup before boredom sets in though. So I’ve tried other versions of the long-simmered bone broth soup with various add-ins including chunks of oxtail and medicinal herbs, but none has proved as satisfying as the minimalist seollontang.
The other day I was dining at Tang with Chef Dave of NY Epicurean Events, and he was trying to get me to order soon dae gook ($14), a seollontang spin featuring pork and the Korean pork blood sausage, soon dae. “That looks good,” he said as I proceeded to tell him most variations of the dish I’d tried fell flat. But the promise of offal convinced me to try it. (more…)
