It appears I may have a thing for soondae, the Korean-style, rice-bonded pork blood sausage that’s popular in L.A.’s Koreatown. Today’s column focuses on soondae for the fourth time in the history of Dose of Vitamin P, following on the heels of Oh Ma Ni, Yu Hyang and Moo Bong Ri. Despite the intensely dark color, soondae is generally pretty subtle, requiring a dip in sea salt and pepper to make the slices sing. Yes, platters of steaming soondae, which often come with organ meats, can be charming. So can murky soondae soups. However, my favorite preparation has consistently been soondae bokkeum, a spicy stir-fry.

At 8th Street Soondae, a restaurant in the back corner of a strip mall on the outskirts of Koreatown, located next to a pot dispensary and hair salon, Hyun Soon Kang and family have specialized in soondae since 1990. Yes, their 13-dish menu includes soondae bokkeum, which they call Spicy Stir-Fried Soondae ($14.50 small). Soft, plump soondae come tossed with spicy gochujang, glass noodles, onions, sesame leaves and seeds, crunchy scallions, carrots and cabbage. Request steamed rice, spoon on sausage and sauce, and enjoy.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.