In the midst of a bajillion Korean barbecue restaurants in LA, blood sausage is sometimes the forgotten stepchild out here. But one local restaurant has been diligently giving soondae its bloody due for the past 25 years—and they seriously know how to do it right. Eighth Street Soondae sits in a tiny strip mall just on the outskirts of Koreatown, next to a barbershop and an incognito marijuana dispensary. Look for the number “8” on the all-Korean sign and you’ll know you’re at the right place. Once you step inside the stark white and bare-bones restaurant, you’ll find that most of the friendly staff here only speaks Korean, except for the owner’s son, 36-year-old Michael Kang. Fear not, though, as[…]