Ttukdak Hyung's Clear Beef Tendon Soup

Name: Ttukdak Hyung's Clear Beef Tendon Soup
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: strained meat broth; some steamed beef tendon; some steamed beef shank; some salt; an appropriate amount of large green onion

A clear soup made by slicing the steamed beef tendon and shank, adding them to the rich broth left from steaming, and simmering simply with green onion and salt.

15 min Difficulty Very easy Soups & stews

Main ingredients

beef tendon beef shank large green onion

Ingredients needed 2 servings

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beef tendon beef shank large green onion

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strained meat broth

some steamed beef tendon

some steamed beef shank

some salt

an appropriate amount of large green onion

Recipe

Strain the broth left from steaming the beef tendon and shank through a fine sieve to cleanly remove the fat and broken vegetable bits.
Add the steamed beef tendon and shank, cut into bite-sized pieces, to the clear strained extract broth.
Place the pot on the heat and bring to a boil until the broth bubbles vigorously.
Season to taste by adding salt little by little.
Generously add chopped large green onion, bring to a boil once more, and ladle into bowls.

Strain the meat broth left in the pressure cooker through a sieve to prepare a clear broth.
Add the pre-steamed beef tendon and shank to the broth and bring to a boil.
Season cleanly with salt and finish by adding chopped large green onion.

Cooking tips

Strain the meat broth from the pressure cooker once through a cloth or fine sieve to remove impurities, resulting in a clean, clear broth like seolleongtang.
It is very useful to cook this simultaneously as a side soup to serve with the main dish, steamed beef tendon with garlic chives.

Recommended for

Those who need a warm, mild soup to accompany steamed beef tendon slices.
Those who enjoy clear gomtang-style soups that highlight the deep, natural savoriness of the meat without being spicy.

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