Fresh cattle blood (seonji) gently set into soft, dark, custard-like curds, a humble and iron-rich Korean ingredient. Almost flavourless on its own, the tender curds slip into hearty soups such as haejang-guk and sundae fillings, where they soak up the broth and lend a faint, clean mineral savour and a silky, tofu-like bite. A frugal, deeply traditional use of the whole animal.
Where it comes from
Fresh cattle blood (seonji) set into soft curds, used in hearty Korean soups and sundae fillings.
In the kitchen
Set into soft curds and simmered in hearty soups such as haejang-guk for a silky, mineral bite.
Nutrition (per 100g)
~80kcalCal
~17.0gProtein
~0.5gFat
~1.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
