Description
Beef Tendon Gumtang is a traditional Korean soup known for its rich, umami-packed broth and high collagen content. This slow-simmered dish features tender beef tendons in a deeply flavorful, gelatinous broth, perfect for promoting joint and skin health. Serve it with rice and kimchi for an authentic Korean experience.
Ingredients
Scale
- 2 lbs beef tendons
- 2 lbs beef bones (knuckle or marrow bones)
- 6 garlic cloves
- 1 large onion
- 3 green onions
- 1 small white radish (Korean mu)
- 16 cups water
- 2 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1 tbsp soy sauce (optional)
- 1 tsp sesame oil (for garnish)
- Cooked rice (for serving)
- Kimchi (for serving)
Instructions
- Prepare the Beef Tendons and Bones: Rinse the beef tendons and bones thoroughly under cold water. Soak them in fresh water for about an hour to remove excess blood and impurities.
- Blanch the Bones and Tendons: In a large pot, bring water to a boil and add the beef tendons and bones. Boil for about 10 minutes, then discard the water and rinse the ingredients under running water to remove any scum.
- Simmer for the Broth: Refill the pot with fresh water and add the cleaned beef tendons, bones, garlic, onion, green onions, and white radish. Bring to a gentle boil, then reduce the heat to low and let it simmer for at least 6-8 hours for a rich, gelatinous broth.
- Strain the Broth: Once the tendons are soft, remove them from the pot and set aside. Strain the broth through a fine-mesh sieve to remove solids.
- Slice the Tendons: Allow the beef tendons to cool slightly, then slice them into bite-sized pieces.
- Season the Soup: Return the strained broth to the pot, add the sliced beef tendons, and season with salt and pepper. Optionally, add soy sauce for extra umami.
- Serve and Garnish: Ladle the hot soup into bowls, drizzle with sesame oil, and serve with cooked rice and kimchi.
Notes
- Spicy Version: Add gochugaru (Korean red pepper flakes) or gochujang for heat.
- Vegetable Boost: Add mushrooms, bok choy, or other vegetables.
- Different Protein Cuts: Include brisket or shank for added meatiness.
- Clearer Broth: Skim off excess fat and impurities during simmering.
- Prep Time: 1 hour (including soaking time)
- Cook Time: 6-8 hours
- Category: soup
- Method: Simmering
- Cuisine: Korean
Keywords: Korean soup, beef tendon recipe, collagen-rich soup, gumtang recipe, bone broth soup