Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, beef tendon gumtang collagen soup. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Drain then rinse removing any scum. Place back the tendons in the pot, set aside the beef shank meat. 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 Gumtang Collagen Soup is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Beef Tendon Gumtang Collagen Soup is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have beef tendon gumtang collagen soup using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Beef Tendon Gumtang Collagen Soup:
- Prepare 1/2 the amount "Meltingly Soft and Tender! An Easy Way to Pre-Process Beef Tendon"
- Get 1/2 stalk Japanese leek
- Make ready 100 grams Daikon radish
- Prepare 1 clove Garlic
- Take 50 ml Sake
- Take 1 tbsp Dashida
- Make ready 1 optional Tteok (Korean rice cake)
- Get 1 optional Toasted white sesame seeds
- Make ready 1 optional Green onions
I discovered beef tendon as a child. We were having beef boiled beef shanks with vegetables and woven into the meat were strips of something clear It wasn't long after when I discovered that at one of our favorite Chinese restaurants, there was a noodle soup in the menu topped with tender pieces. 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.
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!
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. 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. It's a simple soup — broth, rice noodles, chicken, beef or tendon, a squeeze of lime juice — and arrives at the doorstep carrying a simple message in English and Click to Continue.
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