Oh Ma Ni continues to shower wondrous Korean comfort food on lucky Los Angeles diners. Two weeks ago, I experienced the simple pleasures of the Lee family’s Dak Kalguksu, and last week brought Soondae Bokkeum ($19.99) into my life. Koo Lee makes some exceptionally plump soondae, the Korean pork blood sausage that’s kind of like Korea’s answer to boudin, minus the fun push-up functionality. At Oh Ma Ni, soondae is available plated, in soup, or best yet, stir-fried and served in a gargantuan pot. This dish features olive oil-enriched slices of rice-studded sausage tossed with gochujang, which delivers a slow spice build, along with bitter sesame leaves and seeds to balance the richness, onions for sweetness, and tender strips of pork stomach, which has to be some of L.A.’s best.

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