Gaeseong Sundae 개성순대

No pork blood goes into this sundae: the casing holds a pale mix of vegetables and meat, closer to a dumpling filling, and the taste is cleaner than dark blood sausage. The assorted platter adds liver, lung and head meat. Sundae jeongol, the hot pot, simmers with perilla leaves, chives and whole perilla seeds that pop as you eat; ramen or udon noodles go in next, and fried rice pressed into the pot leaves a crisp crust to scrape up at the end.