Geumam Pi Sundae 금암피순대

Blood fills the pi-sundae tightly, and a note of ginger keeps the gamey smell down; top it with a pinch of chive salad and dip it in chojang. The sundae gukbap broth is clear rather than thick, with a peppery kick, and arrives at a rolling boil in an earthenware bowl over rice warmed by toryeom. The teuk version adds several kinds of offal on top of the blood sausage.