A revisit to Casa Bonga and this time taking the time to go past the waiter’s claim that there are just half a dozen soups on the menu, which, good as they were, seemed to be a limited part of what was available should one’s Korean be up to snuff. Google’s optical translate feature really comes in handy in places where some or all of the menu isn’t in a language you read, and almost immediately I spotted that they had sundae-guk, the Korean blood sausage (okay, say “black pudding” or “boudin noir” if it helps you get past the name) soup, one of my favorites. And this didn’t disappoint. I’d say it’s the best one I’ve had in Buenos Aires, but given that I’ve only found it at one other place, Singul Bongol, where it was also excellent, let’s just say, it’s worth eating!

[We have also, on further visits, tried the rest of their soups – an okay dumpling soup, just a bit bland; a very good tofu and egg soup with some seafood in it; a spicy beef soup; and a “pork bone” soup. One can also order a plate of fried sundae, or blood sausage, which we did once. I think the only thing we haven’t tried is the tonkatsu, the breaded and fried pork cutlet, though it looks quite good on other tables.]