Comments on: Woorijip Now Selling Korean Blood Sausage

By: rinda

rinda — Tue, 13 Oct 2009 21:08:26 +0000

@zach. you continue to impress me! you make homemade kimchi?! awesome~

By: Elaine

Elaine — Tue, 21 Jul 2009 20:41:37 +0000

Bluch. Blucky. Sorry, but that is my opinion.

By: bionicgrrrl

bionicgrrrl — Tue, 21 Jul 2009 02:30:58 +0000

I second Gahm Mi Oak, and the liver is my favorite.

By: D

Mon, 20 Jul 2009 19:49:17 +0000

Thanks god football season didn’t start yet I would have been hung over and puked 1st thing this morning.

By: Rudy McBagel

Rudy McBagel — Mon, 20 Jul 2009 19:17:27 +0000

Not enough Blood in that black pudding.

By: jerkfaceireland

jerkfaceireland — Mon, 20 Jul 2009 16:11:44 +0000

Sounds a lot like Clonakilty pudding you get on an Irish breakfast. http://www.johnsmeatco.ie/includes/sts_templates/full/images/clon1b.jpg
Has barley in it which bind it all, amazing on toast.

By: Formz

Formz — Mon, 20 Jul 2009 15:57:17 +0000

They had some at the hot bar section last week. I grabbed a slice and ate it. It wasn’t bad, mine didn’t have a strong garlic flavor so I might echo what tigerbot said about them being inconsistent. For what its worth, I would eat them again.

By: wslee00

wslee00 — Mon, 20 Jul 2009 15:57:02 +0000

i prefer the french version of the blood sausage… try it at l’express in union sq (entree version)… delicious

By: RadiantPig

RadiantPig — Mon, 20 Jul 2009 15:56:09 +0000

Here’s a tip for warming up the blood sausage: cover the cold sausage with a damp napkin before microwaving. The damp napkin/paper towel kind of steams the sausage, so the rice doesn’t get hard. This also works for pork buns; keeps the skin for getting all tough.

By: Zach Brooks

Zach Brooks — Mon, 20 Jul 2009 15:54:29 +0000

@mkim1206 – going to have to try that…(kind of bummed I didn’t get any pork liver)