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Before you jump to Beef Tendon Gumtang Collagen Soup recipe, you may want to read this short interesting healthy tips about Helping Your Heart with Food.
You already are certain that you should have a fit and healthy heart. Of course, if your heart isn’t healthy then the rest of you isn’t going to be healthy either. You already know that exercising regularly and sticking to a healthy lifestyle both factor heavily into the overall health of your heart. However, did you know that there are several foods that have been proven to help you improve your heart health? If you are interested to know which foods to eat to improve your heart health, keep reading.
Blueberries are fantastic for helping your heart be healthy. Here’s a fact: Blueberries are a rich source of antioxidants, particularly pterostilbene. Pterostilbene works just like the resveratrol found in grapes. Pterostilbene helps the body be better at breaking down fats and choelsterol. If your body can easily process fat and cholesterol, they won’t build up in your body or cause problems for your heart. That means that it helps keep your heart as healthy as it can be.
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We hope you got insight from reading it, now let’s go back to beef tendon gumtang collagen soup recipe. You can have beef tendon gumtang collagen soup using 9 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Beef Tendon Gumtang Collagen Soup:
- Get 1/2 the amount "Meltingly Soft and Tender! An Easy Way to Pre-Process Beef Tendon"
- Prepare 1/2 stalk Japanese leek
- Take 100 grams Daikon radish
- Prepare 1 clove Garlic
- Prepare 50 ml Sake
- Prepare 1 tbsp Dashida
- Prepare 1 optional Tteok (Korean rice cake)
- Prepare 1 optional Toasted white sesame seeds
- Use 1 optional Green onions
Instructions to make Beef Tendon Gumtang Collagen Soup:
- "Meltingly Soft and Tender! An Easy Way to Pre-Process Beef Tendon". I only used half the amount listed this time. - - https://cookpad.com/us/recipes/150646-preparing-meltingly-soft-and-tender-beef-tendon
- Slice the daikon in pieces, slice the leek with diagonal cuts, and thinly slice the garlic. Put everything plus the sake and dashida into a pot and turn on the heat.
- Bubble.
- If you have it, add in some tteok! Today I added 100 g!
- Season with salt and pepper.
- Pour into a dish.
- Optionally, top with green onions or white sesame seeds, and it's all finished!
- I accompanied it with "Leek Namul to Eat with Samgyeopsal and Other Korean Dishes"! It's so good!
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