Soon dae (blood sausage)
April 7, 2009
Credit:Melissa Chang
Koreans relish this sausage made with a variety of meat and body parts, as well as blood. They use clear noodles as a filler, which lightens the flavor and texture. It’s best eaten with a spicy chili/salt sprinkled over it.
$6 for package
Palama Market
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What other people are saying...
Naupaka from Metro Honolulu - April 28, 2009 at 8:48 PM
It's actually not similar at all! This doesn't have that grittiness. I think I would choose soon dae over dinaguan.
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KAN from Seattle - April 28, 2009 at 12:50 PM
How similar is this to the Filipino dish called chocolate meat?
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