Recipe of Homemade Korean Food Beef Tendon Gumtang Style Collagen Gukbap

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, korean food beef tendon gumtang style collagen gukbap. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Korean Food Beef Tendon Gumtang Style Collagen Gukbap is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Korean Food Beef Tendon Gumtang Style Collagen Gukbap is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook korean food beef tendon gumtang style collagen gukbap using 9 ingredients and 7 steps. Here is how you cook it.

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

1. Take 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. Make ready 100 grams Daikon radish
5. Make ready 1/2 Japanese leek
6. Make ready 1 clove Garlic
7. Take 1 bowl Cooked white rice
8. Take Green onions or chives to garnish, if you have
9. Prepare Toasted white sesame seeds, to garnish

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".

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