Recipe of Ultimate Beef Tendon Gumtang Collagen Soup
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, Easiest Way to Make Ultimate Beef Tendon Gumtang Collagen Soup. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Beef Tendon Gumtang Collagen Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef Tendon Gumtang Collagen Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Beef Tendon Gumtang Collagen Soup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Beef Tendon Gumtang Collagen Soup using 9 ingredients and 8 steps. Here is how you can achieve it.
Whenever I manage to grab some cheap beef tendons, I make this.
Adjust the seasoning of the soup to your tastes! It's said that collagen is good for beautiful skin, but since it's an animal protein, it can be bad for you if you eat too much. Recipe by Silvy1978
Ingredients and spices that need to be Prepare to make Beef Tendon Gumtang Collagen Soup:
- 1/2 the amount "Meltingly Soft and Tender! An Easy Way to Pre-Process Beef Tendon"
- 1/2 stalk Japanese leek
- 100 grams Daikon radish
- 1 clove Garlic
- 50 ml Sake
- 1 tbsp Dashida
- 1 optional Tteok (Korean rice cake)
- 1 optional Toasted white sesame seeds
- 1 optional Green onions
Steps to make Beef Tendon Gumtang Collagen Soup
- "Meltingly Soft and Tender! An Easy Way to Pre-Process Beef Tendon". I only used half the amount listed this time.
https://cookpad.com/us/recipes/150646-preparing-meltingly-soft-and-tender-beef-tendon
- 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.
- Bubble.
- If you have it, add in some tteok! Today I added 100 g!
- Season with salt and pepper.
- Pour into a dish.
- Optionally, top with green onions or white sesame seeds, and it's all finished!
- I accompanied it with "Leek Namul to Eat with Samgyeopsal and Other Korean Dishes"! It's so good!
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