Beef Shank and Beef Tendon Boiled Slices (Rosuk+)

Name: Beef Shank and Beef Tendon Boiled Slices (Rosuk+)
Total time: 20 min
Yield: 1911 g
Ingredients: Korean Soybean Tofu 300 pack; Perilla Powder 10 g; Beef Chuck 134 g; Soy Sauce 10 serving; Kikkoman Hon Tsuyu (Koidashi) 15 g; Soybean Sprouts 165 g; Fresh Chives 95 g; Bok Choy 162 g; Napa Cabbage 180 g; Bibigo Beef Bone Soup 500 g; Beef Shank and Tendon Boiled Slices 340 g

Cook 20 min Difficulty EASY 1,112 kcal

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Beef Shank and Beef Tendon Boiled Slices (Rosuk+) finished dish

Ingredients

Main ingredients

Korean Soybean Tofu 1 pack
Perilla Powder 10 g
Beef Chuck 134 g
Soy Sauce 1 serving
Kikkoman Hon Tsuyu (Koidashi) 15 g
Soybean Sprouts 165 g
Fresh Chives 95 g
Bok Choy 162 g
Napa Cabbage 180 g
Bibigo Beef Bone Soup 500 g
Beef Shank and Tendon Boiled Slices 340 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 42.84 g 15%

Protein 126.4 g 46%

Fat 47.9 g 39%

Serving size 1911g

Cooking steps

1

Soak the beef shank and beef tendon in cold water for at least 1 hour to remove blood.
2

Boil water in a pot, then add the prepared beef shank, beef tendon, green onion, ginger, and rice wine.
3

Simmer over medium-low heat for 2–3 hours until the meat becomes tender.
4

Remove the meat, let it cool, and slice it into bite-sized pieces.
5

Serve on a plate with dipping sauce (soy sauce, wasabi, vinegar, etc.).

Beef Shank and Beef Tendon Boiled Slices (Rosuk+)

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