Sanduellae: The $20 Course Menu You Need to Try

Located on 500-7 Baekhyeon-dong in Bundang-gu, Sanduellae has some seriously yum Korean food that’s hella affordable.  It’s actually one of my grandma’s favorite restaurants in the area, and it’s easy to see why.  They have two options available (23won pp or 28won pp), and you can’t order a la carte so keep that in mind when making reservations.  They have specific seating times so you have to call ahead.

Sanduellae bundang

Sanduellae has an almost whimsical vibe.  The exterior’s covered in flowers, and the interior reminds you of something you’d see from Alice in Wonderland.  You’ll either love it or think it’s tacky AF, but either way you’ll enjoy the food so I guess that’s all that matters.  Like I mentioned, you have a choice between two sets, but everyone at your table needs to get the same thing because they serve food family style.

Sanduellae food

The meal started off with a warm bowl of hobakjuk (the squash porridge pictured above).  It doesn’t sound particularly exciting, but trust me when I say it’s surprisingly delicious.  It’s healthy too, as long as you don’t overdo it on the sugar front.

It’s made with squash and glutinous rice, and you can dress it up all fancy with rice cakes, pumpkin seeds and more.  This version was fairly simple, but I preferred it because the flavor of the squash really came through.  It was a nice consistency too, not too thick, not too watery.

Sanduellae salad

Next came the salad course.  This was very standard so I’m not gonna go into deets, but their homemade dressing was nice.  I like all things mustard so I was happy to discover that it was a prominent flavor!  I tend to like asian dressings though so I’m biased.

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Then we got a plate of haepari naengchae, which is otherwise known as jellyfish slaw.  This staple is best served cold, and it’s fun to shoot because it has so many different colors and textures.  Jellyfish is sold dry so you gotta soak it completely to let the protein rehydrate fully.

You can add whatever veggies you want to the mix, but carrots and cukes are the most common.  The dressing’s made with yellow mustard, which kind of tastes like wasabi so expect a kick.  I know jellyfish isn’t super common in the states, but it’s worth trying!  It doesn’t taste fishy or anything so don’t worry.  In fact, it doesn’t really taste like anything, it’s more about the texture.  You’ll see what I mean once you eat it yourself!

Sanduellae jellyfish

Course 4 was sogogi chapsalgui, and it’s a type of jeon (korean pancake).  There were various pieces for us to share, and it came with a very common but delicious sesame oil dipping sauce.  Think thin slices of beef coated with sweet rice powder, pan fried to crispy deliciousness.

Sanduellae jeon

Then came their tangpyeong-chae (aka mung bean jelly salad).  This dish has a lot of history behind it, like it’s been around since the Joseon dynasty.  Their version’s made with julienned nokdumuk, egg, beef and dried seaweed, but you can find different variations all around.  This wasn’t my favorite dish of the night, but it was tasty in a very subtle way.  The flavors were almost muted, but it was strangely addicting.

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Sanduellae mook

Now, their yeolmu (summer radish) kimchi’s not listed, but it was so good I had to mention it.  You can ask for refills so keep that in mind when you’re there.  It’s honestly some of the best kimchi I’ve ever had so yeah, keep your expectations high.  Think super refreshing with incredible flavor and texture.

Sanduellae kimchi

Here’s a shot of their bossam, one of the main courses of the evening.  It’s thinly sliced pork belly served with a side of daikon radish salad.  I would’ve enjoyed this dish more if I hadn’t visited Jeju Island – ICYMI, I blogged about 6 must try dishes here a while back.

To give you guys a quick refresher, they’re known for their heuk dweji or black pig, and it’s some of the best meat I’ve ever tasted.  Each bite melts in your mouth, and it’s as tender as can be.  Although Sanduellae couldn’t compete, I still enjoyed the dish immensely because who doesn’t like pork belly?  The accompanying slaw was crunchy and flavorful, and I liked that they went hard on spice.

Sanduellae pork belly

Then came more jeon!!!!! These are much more common than the sogogi chapsalgui featured earlier.  As you can see, they gave me two different kinds:  the yellow one’s made with meat, and the green’s made with veggies.  Dip ’em in soy sauce for a little extra flavor and throw on some kimchi to take things up a notch.

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Sanduellae pancakes

Anddddd onto the last big entree of the night: their nakji bokkeum.  This dish was made with chopped octopus, onions, cabbage, carrots and zucchini, and it was spicy as hell.  The marinade contained hella gochujang (red chili pepper paste), and it tasted as hot (if not more) as it looked.  It came with some noodles on the side to temper the heat, but I enjoyed eating it as a banchan with my rice.

Sanduellae octopus

My last course was, drumroll please, doenjang jjigae + an assortment of banchan.  This is a very popular stew that’s made with fermented soybean paste.  It’s classic Korean comfort food at it’s finest.  It’s loaded with protein and veggies so think of it as a guilt-free splurge.  It has a very intense smell and taste though so you’re either going to love it or hate it.

Sanduellae banchan Sanduellae stew

After dinner, they gave me coffee in their tea garden.  It was a beautiful space with lots of flowers and lights.  I kind of felt like I was in a magical wonderland of sorts.  I spent a good half hour here relaxing with my family so it was a good time.  If you’re staying near Bundang-gu, I highly recommend Sanduellae!

This was actually my second time there – I went three years ago – and their menu hasn’t changed since then.  Crazy right?  Like EVERYTHING was exactly the same, but I guess they don’t want to fix what’s not broke.  Definitely let me know what you think if you end up going, and keep an eye out for more travel content, Nomsters.


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