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Ingredient

Blood

Also called seonji

Blood can be eaten raw or cured, grilled, shallow-fried, steamed, stewed, or stir-fried. It is also used to thicken dishes and pairs with onion.

Part used
Blood
Cooked most in
The Americas, Europe
Top country
Germany
Blood, in dish

Photo: Urci dream · CC BY-SA 4.0 · Wikimedia Commons

In the kitchen

How to use blood

Typical ways to cook or use it

  • Cure
  • Grill
  • Raw
  • Shallow fry
  • Steam
  • Stew
  • Stir fry
  • Thicken

Preparing it

Let blood set, then cut it into pieces before cooking.

Cooking with it

Cooking speeds up the setting of blood into a solid.

Goes well with

On the table

Dishes made with blood

2 dishes in the catalogue use it.

  • Möpkenbrot

    Germany

  • Sangrecita

    Peru

Dish lists come from Wikidata; a dish counts when its recorded ingredients include blood.

Around the world

What blood is called

Names in 39 languages, from Wikidata.

  • Spanish

    sangre

  • French

    sang · sang animal

  • Italian

    sangue

  • Portuguese

    sangue

  • German

    Blut

  • Dutch

    bloed (etenswaren)

  • Turkish

    Kan (yemek)

  • Russian

    Употребление крови в пищу

  • Polish

    krew (składnik potraw)

  • Persian

    آشپزی با خون · اشپزی با خون

  • Urdu

    خون بہ طور غذا

  • Chinese

    食用血

Show all 39 languages

  • Asturian

    sangre

  • Basque

    odol

  • Belarusian

    кроў

  • Bikol

    Dugo bilang kakanon

  • Cantonese

    紅

  • Catalan

    sang en la gastronomia · sang (aliment)

  • Czech

    krev jako potravina · krev · krvavé jídlo · jídlo z krve

  • Esperanto

    sango kiel manĝaĵo · sangaĵo

  • Finnish

    veri ruokana

  • Galician

    sangue

  • Indonesian

    Darah sebagai makanan

  • Irish

    full mar bia

  • Japanese

    食料としての血液 · ソンジ · 血液の食用利用

  • Javanese

    Sarén

  • Khmer

    ការបរិភោគឈាម

  • Korean

    선지

  • Low German

    Blood

  • Malay

    Darah sebagai makanan

  • Manx

    fuill myr bee

  • Norwegian Bokmål

    blodmat

  • Norwegian Nynorsk

    blodmat

  • Slovak

    Krv (potravina)

  • Slovenian

    kri kot hrana

  • Swedish

    blodmat

  • Traditional Chinese

    食用血

  • Ukrainian

    Вживання крові в їжу

  • Vietnamese

    Huyết

  • Wu Chinese

    食用血

Sources and credits

Data

  • GlobeCooks editorial: descriptions, kitchen notes and classification, written by GlobeCooks from checked sources
  • Wikidata: names, classification and dishes (CC0 1.0)
  • Wikimedia Commons: photos

Wikidata item: Q494268

Photos

Photo: Urci dream · CC BY-SA 4.0 · Wikimedia Commons