Comparing Sundae-gukbap vs. Dwaeji-gukbap is Nonsense

There is a constant debate over whether Sundae-guk (blood sausage soup) or Dwaeji-gukbap (pork soup with rice) is better, but the reason the debate keeps circling without a conclusion is that it is a matchup that shouldn't even be compared in the first place.

Beef soups have a lineage. There is a structure where the specific cut of meat becomes the name of the menu, such as Seolleongtang, Gomtang, Galbitang, Kkori-gomtang, and Dogani-tang.
Busan Dwaeji-gukbap belongs to this lineage. Due to the characteristics of Busan as a refugee destination and a port city, it should be viewed as a type of Gomtang where pork is used instead of beef. It follows the same logic as Milmyeon (wheat noodles), which is essentially Naengmyeon (cold buckwheat noodles) made with wheat instead of buckwheat. Today, it is rightfully recognized as an independent dish representing Busan, and it has even expanded into high-end menus like Dwaeji-gomtang. However, in terms of classification, its starting point was a substitute for beef soup.

Seoul-style Sundae-guk follows a standalone pork lineage. Here, the menu is divided not by the cut of meat, but by the type of Sundae (blood sausage). Since Sundae is ultimately made from pork intestines, it naturally includes special cuts like head meat or stomach, and when combined with regional characteristics, it has evolved into a concept where Sundae = Intestines = Meat. The stage of the broth's completion (whether spicy seasoning is mixed in or served on the side) is also important. The classification criteria itself are different from beef soup.

The point of confusion is the Sundae. Since Sundae is also added to Busan Dwaeji-gukbap, they seem to belong to the same lineage, but in Busan, Sundae is merely a topping. It is not the meat itself within the meat soup. It is an option in a structure where you choose between boiled pork, intestines, Sundae, or a mix. On the other hand, in Seoul, glass noodle Sundae is a symbol of low-cost franchises and is never recognized by traditionalists. The conflict arises because the Busan-style topping has moved into the space of Seoul-style Sundae-guk. Even the technique of "toryeom" (pouring hot broth over rice) is just a characteristic of individual restaurants and cannot serve as a classification criterion.

It is like fighting over whether Pyongyang Naengmyeon or Milmyeon is better. Since an incomparable matchup is pitted against each other simply because the names are similar, how could there be a conclusion? Which one is tastier is a matter of personal preference and is a different issue entirely.
In fact, I love Busan-style Dwaeji-gomtang (gukbap), Seoul-style Sundae (+ meat + intestines) gukbap, Gyeonggi-style intestine (+ head meat) gukbap, and even North Korean-style (Abai Sundae, sticky rice Sundae), enjoying and loving them all as distinct categories. Because they aren't lumped together, it creates great menu diversity. I even view Japanese Tonkotsu Ramen as another menu item within the same pork broth category as Ppeodagwi-haejang-guk (pork bone hangover soup). Isn't it wonderful to have so many things to enjoy?