Seoul Soondae (CLOSED)

While there is a full menu of other dishes—including an exceptional version of jaeyuk boekum (spicy sautéed pork loin)— soondae, the house specialty at this spacious and attractive Flushing spot, is the main draw. Described on the menu as “nourishing Korean sausage,” the dense black sausage, fashioned from pig’s blood and potato vermicelli, may strike the uninitiated as oddly bland but the restaurant’s almost entirely Korean clientele loves them. Virtually every diner here orders soondae, simply grilled or sautéed at the table with pig’s intestine and a heap of shredded vegetables.