OK, the "best use of pig blood" category probably calls to mind Carrie, but what we had in mind is the North Korean blood sausage called soondae, the specialty of Flushing pig palace Seoul Soondae. The sausage is rich, crumbly, and ramified with clear vermicelli made from sweet-potato starch. Served alongside slices of pig ear and heart, it's an offal tour de force.
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It's hard to reconcile newspaper reports that the local Korean population is shrinking with the skyrocketing number of Korean restaurants in Queens. Along Northern Boulevard from Flushing's Main Street all the way to Bayside, you'll...