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Beef Tendon Gumtang Collagen Soup 1

Beef Tendon Gumtang Collagen Soup

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 3 hours 15 mins
  • Total Time: 3 hours 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Korean


Beef Tendon Gumtang Collagen Soup is a soup dish which is made with tendons and beef cooked with daikon radish, sesame seeds, leeks and Korean rice cake.


  • 500 g beef tendons, cubed
  • 500 g beef shank meat, cubed
  • 8 stalks spring onions, chopped, white and greens separated
  • 1/2 large daikon radish, sliced
  • 2 whole cloves garlic
  • 100 ml Sake
  • 1 litre Dashida or Dashi stock
  • 3 tbsp toasted sesame seeds, plus more for garnishing
  • sea salt
  • 3 cups cooked Tteok (Korean rice cake)
  • water


  1. In a soup pot boil beef tendons and beef shank meat in plain water for 10 minutes. Drain then rinse removing any scum.
  2. Place back the tendons in the pot, set aside the beef shank meat. Pour half of the dashida stock, 3 cups of water and all of the sake, add the white sections of the spring onions, garlic and some sea salt. Bring it to a boil then simmer for 2 hours in very low heat.
  3. Add back the beef shanks, radish, toasted sesame seed and remaining Dashida stock continue to simmer for one more hour in low heat.
  4. Season with sea salt if needed, add the cooked Tteok then garnish with spring onions and toasted sesame seeds. Serve.