Assorted Sundae and Pork Offal

Thoroughly wash the sundae (Korean blood sausage) and pork offal.

Cut onions, green onions, garlic, and other vegetables into bite-sized pieces.

Boil water in a pot, add a pinch of salt, then blanch the sundae and offal for 5 minutes.

Cut the blanched sundae and offal into bite-sized pieces.

Heat sesame oil in a pan, stir-fry the garlic, then add the offal and sundae and toss together.

Season with salt and pepper.

Add the onions and green onions and stir-fry briefly.

Plate and sprinkle with perilla seed powder to finish.