in korea, blood as food is known as "seonji" ( ; derived from the manchu word "senggi" () meaning "blood"). coagulated cattle "seonji" and dried radish greens are added to the beef legbone broth in order to make "seonji-guk" (blood curd soup). "sundae", a blood sausage made generally by boiling or steaming cow or pig's intestines that are stuffed with various ingredients, such as pig's blood, cellophane noodles, kimchi, scallions, etc.