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Beef Tendon Gumtang Collagen Soup

Beef Tendon Gumtang Collagen Soup

This recipe tenderizes beef tendon through boiling! The tendons will fall apart and melt in your mouth! Your skin might feel plump and smooth the morning after you have this for dinner!

Ingredients: 2 servings

"Meltingly Soft and Tender! An Easy Way to Pre-Process Beef Tendon" Recipe ID: 1806160
1/2 the amount
Japanese leek
1/2 stalk
Daikon radish
100 g
Garlic
1 clove
Sake
50ml
Dashida
1 tablespoon
Tteok (Korean rice cake)
optional
Toasted white sesame seeds
optional
Green onions
optional

Steps

1. "Meltingly Soft and Tender! An Easy Way to Pre-Process Beef Tendon" Recipe ID: 1806160. I only used half the amount listed this time.
2. Slice the daikon in pieces, slice the leek with diagonal cuts, and thinly slice the garlic. Put everything plus the sake and dashida into a pot and turn on the heat.
3. Bubble.
4. If you have it, add in some tteok! Today I added 100 g!
5. Season with salt and pepper.
6. Pour into a dish.
7. Optionally, top with green onions or white sesame seeds, and it's all finished!
8. I accompanied it with "Leek Namul to Eat with Samgyeopsal and Other Korean Dishes" Recipe ID: 1355320! It's so good!

Story Behind this Recipe

Whenever I manage to grab some cheap beef tendons, I make this.