Blood is eaten in many cultures, mostly in the form of sausages: boudin noir in France, soondae in Korea, black pudding in Britain, morcilla in Spain. If you eat it with an open mind (and perhaps, closed eyes – I’ll admit, it’s not pretty), you’ll probably find it delicious.
Soondae bokeum
Korean blood sausage is quite light because it contains sweet potato starch vermicelli or rice, vegetables and, sometimes, ground nuts, in addition to the spices. You can find it in...
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