soesim  쇠심  
Here are a few ways it’s prepared and enjoyed:

Gomtang (Korean Beef Soup):
Gomtang is a traditional Korean soup made with long-simmered beef and intestines. While it can be made with pork, goat, or chicken, beef gomtang is the most common and popular version.
The soup is hearty and comforting, perfect for cold weather. It’s typically made by boiling beef tendon and brisket until they become tender.
When serving gomtang, Koreans use the toryeom method: the super-hot boiling broth warms up the prepared ingredients (rice, beef, and tendon) before filling the bowl with the final broth. This method ensures that the ingredients are hot, soft, and delicious.
Steamed Beef Tendons:
The most common way to enjoy beef tendon in Korea is by steaming it with high pressure until it becomes soft.
Steamed beef tendons are often served with green onions and soy sauce. They can also be included in ox bone soup for added flavor and texture.
Banchan (Stir-Fried Beef Tendon):
While not very common, beef tendon can be stir-fried as a banchan dish.
In this preparation, the tendon is sliced thinly and stir-fried with seasonings like garlic, soy sauce, and sesame oil. It’s a unique way to enjoy its chewy texture.

Remember that beef tendon adds depth of flavor to soups and stews, and its texture can vary from soft to chewy depending on the cooking method. 

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