Prepare 300g of sundae (Korean blood sausage). You can use store-bought sundae or leftover sundae stored in the fridge.

Remove the casing of the sundae and either mash it with your hands or finely chop it.

Beat 4 eggs until smooth and finely chop the green onion.

Combine the mashed sundae, chopped green onion, and beaten eggs in a bowl.

Add 2 tbsp of flour, 1 pinch of salt, and a dash of ground pepper to the mixture.

Heat a pan over medium-low heat and add 4-5 tbsp of sunflower oil. Scoop the mixture with a spoon and place it onto the pan.

Flip the pancakes and press them gently with a spatula. Cook until golden brown.