Recipe of Ultimate Korean Food Beef Tendon Gumtang Style Collagen Gukbap

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, korean food beef tendon gumtang style collagen gukbap. It is one of my favorites food recipes. For mine, I am going to 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 meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Korean Food Beef Tendon Gumtang Style Collagen Gukbap is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have korean food beef tendon gumtang style collagen gukbap using 9 ingredients and 7 steps. Here is how you cook that.

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

1. Make ready 1/2 the amount Meltingly Soft and Tender! An Easy Way to Pre-Process Beef Tendon
2. Prepare 1 tbsp Dashida
3. Take 1 tbsp Sake
4. Get 100 grams Daikon radish
5. Make ready 1/2 Japanese leek
6. Take 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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