Ingredients
1 Yard small beef intestine
2 c Rice, cooked but still firm
2 Garlic cloves; crushed
1 sl Fresh ginger, 1“, crushed
1 ts Salt
1/2 ts Pepper; black or white
1 tb Korean sesame oil
1 ts Sesame seeds; crushed
5 Scallions; chopped
2 c Beef or pork blood

Method
1. Clean the intestine as received from your butcher once again. Rinse well in cold water, then soak in lightly salted water for 1 hour; this makes the intestine firm and easier to handle. Tie up one end firmly with cotton string.
2. Prepare the stuffing. Mix the cooked rice, garlic, ginger, salt, pepper, sesame oil, sesame seeds, scallions and either blook or tomato puree. Loosely stuff the intestine either by machine or by a funnel — forcing the stuffing along the entire length. Do not fill too tightly since the intestine may split in cooking when the rice expands. Tie the open end firmly.
The intestine may also be stuffed as individual sausages in which case it is cut into the desired lengths, tied, filled and tied again.
3. Place the soonday in a large pan, curling it around like a snail. Cover it with lightly salted water and bring to a boil. Then turn to low and cook uncovered for 3/4 hour. At the end of this time, insert a skewer in the soonday to test for doneness. As when testing a cake, if the skewer is dry and the soonday is firm to pressure, it is done. Cut diagonally into 1/4-inch thick slices and serve warm or at room temperature (warm is better). Serve on festive occasions especially after the harvest of rice, cabbage (or whatever is being grown) with your favorite Korean dip.

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