This recipe is from Michael Stokes, the chef de cuisine at Insa, who hated that it was so hard to find soondae—blood sausage stuffed with glutinous rice and sweet potato noodles—that wasn’t dry, over-processed, and mass-produced. You may never make this at home, as it requires several days’ worth of steps and a sausage grinder and stuffer in addition to tracking down pork snouts, blood, and sausage casings (just ask your butcher to special order them, or visit the ne
