At Seogyo Gourmet, Chef Choi Ji -hyeong serves up dishes that are close to his heart, including sundae. As a young boy, he grew up eating and making abai-sundae - blood sausage stuffed with glutinous rice, vegetables and pig’s blood. It’s a specialty of Hamgyeongdo Province in North Korea where his maternal family hails from. By staying true to his grandmother’s recipe, he pays homage to his family’s history. Together with his team, the Eleven Madison Park-trained chef offers familiar local dishes with a whimsical twist.