Sundae (Korean Blood Sausage)

In a large mixing bowl, combine the soaked/chopped glass noodles, soaked glutinous rice, fresh pork blood, chopped perilla leaves, scallions, minced garlic, perilla oil, and salt. Mix until the filling is uniform.

Using a funnel or sausage stuffer, pipe the blood and noodle mixture into the cleaned intestines. Do not pack it too tightly, or it will burst during cooking. Tie off the ends securely with kitchen twine.

Fill a large steamer with water and bring to a boil. Place the stuffed sausages on the steamer rack lined with parchment paper.

Steam over medium-low heat for 45-50 minutes. Poke a few tiny holes in the casing with a needle during the first 10 minutes to release trapped air.

Let the sundae cool completely on a wire rack to firm up before slicing into 1/2-inch rounds. Serve with seasoned salt (salt mixed with gochugaru and black pepper).