Ock Joo-hyun visits 60-year-old traditional sundae restaurant in Yongin

Musical actress Ock Joo-hyun visited a 60-year-old sundae restaurant in Baegam-myeon, Yongin, to experience local specialties like osorigamtu and pig tongue. The traditional Baegam sundae features a clean flavor created by using cabbage as a primary filling instead of glass noodles.

Musical actress Ock Joo-hyun visited a 60-year-old traditional sundae restaurant in Baegam-myeon, Yongin. This journey, reported by TV CHOSUN JOY, captures the characteristics and manufacturing process of Yongin Baegam sundae, which uses cabbage as a main ingredient to create a clean, light taste.

The harmony of cabbage and pig intestines determines the taste of Baegam sundae

The Baegam-myeon area in Yongin was once a site where cattle markets were formed, leading to the development of foods for commoners using byproducts from the slaughtering process. Unlike typical sundae that focuses on glass noodles, the representative Baegam sundae of this area is characterized by generously including meat and vegetables, specifically using cabbage as a primary filling.

The key to the taste of the sundae lies in the texture of the cabbage and the condition of the blood. To eliminate odors and preserve the texture of the vegetables, the cabbage must be quickly cooked in hot water before the color of the pig blood permeates it. Once cooked, the sundae must be immediately placed in cold water to prevent the surface from bursting and to maintain a chewy texture. This establishment, which has continued its tradition for 60 years, adheres to a method of placing the pig intestines used as the sundae skin into a long pot and cooking them while flipping them. This flipping process prevents the sundae from becoming tough and helps maintain a white color.

Ock Joo-hyun experiences rare cuts: Osorigamtu and pig tongue

The site introduced various rare offal cuts that are difficult to encounter commonly. Among the head meat, rare cuts such as pig tongue (donseol) and guitbang (meat extracted from the inside of the ear) were presented. After tasting the pig tongue, Ock Joo-hyun commented that it had an appropriate amount of fat, resulting in a chewy texture.

The "osorigamtu," a part from the ear, particularly drew attention. While tasting the osorigamtu, Ock Joo-hyun noted the intersection of crunchy, chewy, and bouncy textures. This cut, which leaves a savory aftertaste the more it is chewed, is a highly prized menu item that disappears immediately upon being served on-site.

Three types of Baegam sundae for different preferences

Baegam sundae is largely divided into three types based on the ingredients and cooking methods: chal-sundae, which has a strong stickiness due to the addition of glutinous rice; Abai sundae, which became popular as people from the North migrated down; and a type of sundae that does not contain pear, resulting in a long-lasting aftertaste. Ock Joo-hyun expressed a preference for the chal-sundae, which has a noticeable stickiness.

Unlike blood sundae from other regions, the sundae here is characterized by a clear and light blood flavor. The combination of cabbage, meat, and a small amount of blood completes a clean flavor that is not overwhelming.

Source: TVCHOSUN JOY (YouTube)