 Starch extracted from ground mung beans is used to make transparent cellophane noodles ("dangmyeon").The noodles are the main ingredients for "japchae" (a salad-like dish) and "sundae" (a blood sausage), and are a subsidiary ingredient for soups and stews.The starch can be also used to make jelly-like foods, such as "nokdumuk" and "hwangpomuk".