Tamra Soondae

Seven tables on a corner, a tight menu, and a line before it opens. Yanghan Choe opened Tamra Soondae in January 2026 to make one thing properly — soondae, the Korean sausage — and by most accounts much of it is gone by noon.

The soondae comes three ways: the classic with dangmyeon sweet-potato noodles, a version with noodles and spicy pepper, and one that is mostly meat and vegetables. It also turns up in stir-fries and in soondae-guk, soups simmered for half a day. Regulars say to arrive early, and to ask whether there is liver; there sometimes is, and it runs out. There is a separate, faster line for takeout.