If the Germans have their blutwurst, Koreans have our soondae, filled with potato starch noodles(a.k.a. glass noodles) and pork blood, creating a light, chewy and bouncy texture.
One of the most fun way to enjoy this delicacy is a stir-fried version mixed with fresh vegetables (onion, carrot, bell peppers, cabbage, jalapeno, garlic) with a spicy twist of gochujang-based sauce topped with perilla powder cooked in a high heat to infuse the fiery flavor