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Beef Tendon Gumtang Collagen Soup

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Beef Tendon Gumtang Collagen Soup is a hearty and nourishing Korean soup known for its rich flavor and health benefits. Made with beef tendons, this comforting dish is packed with collagen, making it a perfect meal for those seeking both delicious flavor and a boost of nutrients. The slow-cooked tendons create a melt-in-your-mouth texture, while the broth, infused with aromatic garlic and spices, delivers a savory depth. This traditional soup is not only a beloved comfort food in Korea but also a great way to enhance your skin and joint health due to the collagen-rich ingredients.

Ingredients

Scale

To prepare this flavorful Beef Tendon Gumtang Collagen Soup, you’ll need:

  • 1 ½ pounds beef tendons
  • 1 tablespoon sesame oil
  • 6 cups water
  • 1 onion, quartered
  • 4 garlic cloves, smashed
  • 2-inch piece of ginger, smashed
  • 2–3 tablespoons Korean soy sauce (or regular soy sauce)
  • 1–2 tablespoons Korean chili paste (gochujang) or Korean chili flakes (gochugaru) (optional)
  • 1 tablespoon rice wine or dry sherry
  • 1 tablespoon salt (or to taste)
  • 1 teaspoon black pepper
  • 1 green onion, chopped (for garnish)
  • 1 tablespoon sesame seeds (optional, for garnish)
  • 1 tablespoon minced garlic (optional for extra flavor)
  • Cooked white rice (for serving)

Instructions

Prepare the Beef Tendons:

  1. Rinse the Tendons: Rinse the beef tendons under cold water to remove any impurities or blood. Pat them dry with paper towels.
  2. Blanch the Tendons: In a large pot, bring 4 cups of water to a boil. Add the beef tendons and let them blanch for about 3-5 minutes. Once the water turns murky, drain the tendons and rinse them under cold water again.

Cook the Soup Broth:

  1. Saute Aromatics: Heat sesame oil in a large pot over medium heat. Add the quartered onion, smashed garlic cloves, and ginger. Saute for 3-5 minutes until the aromatics are fragrant and lightly golden.
  2. Add Tendons and Water: Add the blanched beef tendons to the pot, followed by 6 cups of water. Stir to combine.
  3. Season the Broth: Add soy sauce, rice wine, and gochujang (optional) to the pot, mixing well. Season with salt and black pepper to taste.

Simmer the Soup:

  1. Slow Cook the Soup: Bring the mixture to a boil, then reduce the heat to low and simmer for 3 to 3.5 hours. Stir occasionally, skimming off any foam or impurities that rise to the surface.
  2. Check the Tenderness: After 3 hours, check the tenderness of the beef tendons. They should be soft and easily break apart. If they’re not yet tender, continue simmering for an additional 30 minutes to an hour.

Final Touches and Serving:

  1. Garnish and Serve: Once the beef tendons are tender, remove the soup from the heat. Serve the soup hot with a bowl of white rice on the side. Garnish with chopped green onions, sesame seeds, and minced garlic if desired.

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Find it online: https://succulentrecipes.com/beef-tendon-gumtang-collagen-soup/