Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, beef tendon gumtang collagen soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
An Easy Way to Pre-Process Beef Tendonfor reference. We will only use half of the beef from this recipe. Cut the daikon radish into thin wedges, Japanese leek diagonally into thin strips, thinly slice the garlic, and add to the soup. Beef tendon is an ingredient in Chinese, Japanese, Korean, Thai, Taiwanese, Filipino and Vietnamese cooking.
Beef Tendon Gumtang Collagen Soup is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Beef Tendon Gumtang Collagen Soup is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have beef tendon gumtang collagen soup using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Beef Tendon Gumtang Collagen Soup:
- Make ready 1/2 the amount "Meltingly Soft and Tender! An Easy Way to Pre-Process Beef Tendon"
- Get 1/2 stalk Japanese leek
- Prepare 100 grams Daikon radish
- Get 1 clove Garlic
- Make ready 50 ml Sake
- Prepare 1 tbsp Dashida
- Take 1 optional Tteok (Korean rice cake)
- Take 1 optional Toasted white sesame seeds
- Make ready 1 optional Green onions
A soup made with a high collagen content is rich and silky, and thick enough that you won't need to add any starches. The reason I decided to do the beef tendon and oxtail together is so that I can make an initial pot of stock while softening the beef tendon, then use it in the stew. Preparing beef tendon couldn't be easier, and the results will give you the richest, gelatin-packed Check out the end of this post for more information about the nutritional benefits of collagen. If you are a fan of the Vietnamese soup Pho, you may have already eaten beef tendon and not known it.
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!
Preparing beef tendon couldn't be easier, and the results will give you the richest, gelatin-packed Check out the end of this post for more information about the nutritional benefits of collagen. If you are a fan of the Vietnamese soup Pho, you may have already eaten beef tendon and not known it. Beef tendon, the connective collagen that connects muscle to bone, is most commonly used in Vietnamese and Cantonese cuisine. Beef tendons are well known as an ingredient in the Vietnamese soup pho, which is simmered for several hours in a large stock pot on the stovetop. Beef Tendon Gumtang Collagen Soup is our recipe for today, a. tender after a long period of cooking.
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