Easiest Way to Make Quick Korean Food Beef Tendon Gumtang Style Collagen Gukbap

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The ingredients needed to make Korean Food Beef Tendon Gumtang Style Collagen Gukbap:

1. Get 1/2 the amount Meltingly Soft and Tender! An Easy Way to Pre-Process Beef Tendon
2. Make ready 1 tbsp Dashida
3. Prepare 1 tbsp Sake
4. Take 100 grams Daikon radish
5. Take 1/2 Japanese leek
6. Prepare 1 clove Garlic
7. Get 1 bowl Cooked white rice
8. Take Green onions or chives to garnish, if you have
9. Make ready Toasted white sesame seeds, to garnish

HACCP,ISO,BRC certificates Detailed Images Packing & Delivery Packaging Details -Transparent Bags (with head card. Dried anchovies, dried kelp, eggs, garlic, green onion, ground black pepper, hot pepper flakes, kimchi, onion, rice, salt, sesame oil, soybean sprouts, toasted sesame seeds. The tendons of certain animals (particularly beef tendon) are used as an ingredient in some Asian cuisines, including the Chinese, Japanese, Korean, Indonesian, Thai and Vietnamese traditions. Tendon is tough and fibrous, but becomes soft after a long period of cooking.

Steps to make Korean Food Beef Tendon Gumtang Style Collagen Gukbap:

1. Please see: Meltingly Soft and Tender! An Easy Way to Pre-Process Beef Tendonfor reference. We will only use half of the beef from this recipe. - - https://cookpad.com/us/recipes/150646-preparing-meltingly-soft-and-tender-beef-tendon
2. Cut the daikon radish into thin wedges, Japanese leek diagonally into thin strips, thinly slice the garlic, and add to the soup. Add Dashida and sake too.
3. Add the rice.
4. Simmer and adjust taste with salt and pepper.
5. Serve into a bowl.
6. Sprinkle on some white sesame seeds, green onions and it's finished!
7. "Leek Namul to Eat with Samgyeopsal and Other Korean Dishes".

The tendons of certain animals (particularly beef tendon) are used as an ingredient in some Asian cuisines, including the Chinese, Japanese, Korean, Indonesian, Thai and Vietnamese traditions. Tendon is tough and fibrous, but becomes soft after a long period of cooking. Dwaeji gukbap is a popular South Korean soup made with pork, soy sauce, miso, rice wine, sesame oil, and bone broth. 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.

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