Eighth Street Soondae

This family-run Koreatown spot serves almost nothing but soondae, sliced rounds of Korean blood sausage piled onto combo platters with boiled pork intestine, pig's ear and liver, plus a bowl of soondae guk and sides like pickled daikon and oiled bean sprouts. The front room is bare and mostly used for pickup orders; regulars get waved back to the smaller dining rooms behind it. It's cash only, and the lot out front fills up fast.