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Nokdu (Mung bean) is commonly used in Korean cuisine. "Sukju namuls (Mung bean sprouts)" are often served as a side dish, blanched and sautéed with sesame oil, garlic, and salt. Ground Nokdu is used to make a porridge called "nokdujuk", which is eaten as a nutritional supplement and digestive aid, especially for ill patients. A popular snack, "bindaetteok" (mung bean pancake), is made with ground nokdu and fresh sukju namul. Starch extracted from ground nokdu is used to make transparent dangmyeon ( cellophane noodles). The dangmyeons 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". The "muk" have a bland flavor, so are served seasoned with soy sauce, sesame oil and crumbled seaweed or other seasonings such as "tangpyeongchae".