From the first soft bite of blood sausage, I knew I would like Insa. Just seeing the word “soondae” on the menu of this new Korean restaurant had been enough to get my hopes up. Purplish links of coagulated pigs’ blood bound by rice and an arterial network of springy, skinny cellophane noodles, soondae does not tend to travel far from Korean neighborhoods. Insa sits between a moving company and a mechanic’s garage in an industrial patch of Brooklyn near the Gowanus Canal. The area is not crowded with Korean restaurants or, for that matter, Koreans.