Seoul Market Blood Sausage

Prepare the glass noodles by boiling them until completely soft, about 7 minutes. Drain, rinse with cold water, and chop into short lengths with scissors. Transfer to a very large mixing bowl.

Add the pork blood, cooked barley, ground pork, crumbled tofu, chopped kimchi, green onions, garlic, soy sauce, sesame oil, ginger, salt, and pepper to the bowl with the noodles. Mix gently but thoroughly until the filling is uniform in color and texture.

Tie one end of a pork casing with kitchen twine. Using a sausage stuffer or a wide funnel, carefully fill the casing with the noodle-blood mixture, packing it firmly but not so tight that it will burst during steaming. Leave about an inch of slack. Tie off the other end.

Repeat with remaining casings and filling, creating sausage links about 8 inches long each.

Prick each sausage 3 or 4 times with a toothpick to allow steam to escape and prevent bursting.

Arrange the sausages in a large steamer basket, leaving space between each one for steam circulation. Steam over rapidly boiling water for 35 to 40 minutes until the sausages are firm to the touch and the filling is completely set.

Let the sausages rest for 5 minutes, then slice into thick coins about 3/4-inch thick.

Serve on a platter with a small dish of the salt-pepper-gochugaru dipping blend. Traditionally accompanied by sliced liver and steamed offal, but equally delicious on its own with pickled radish.