Description
The flat tendon from a cow's back (Ban Jin), sliced thin, skewered, and grilled with spices. A cut deeply beloved by Chinese BBQ aficionados for its extreme chew.
Restaurants serving Kao Ban Jin (Grilled Beef Tendon Skewers)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- Pre-boil the ultra-thick beef back tendon (Ban Jin) with ginger, scallions, and wine in a pressure cooker for about an hour, softening its rubbery toughness into a 'just-chewable' elasticity.
- Chill, slice thinly into 3mm rectangular strips, and thread them onto skewers in a wavy pattern.
- Grill over charcoal, basting with beef fat (or oil) to create a savory, charred crust.
- Repeatedly rub a spice blend of soy sauce, cumin, chili, and MSG into the meat, creating a bar snack that releases explosive umami the longer you chew it.
Learn more Spice, substitutes, tips
Key spices
Cumin、Rich beef umami
Substitutes at Japanese supermarkets
Beef tendon (but flat back cuts are hard to find)
Pairing
Baijiu (Strong liquor) / Beer
Trivia
[Trivia] Beginners are shocked that they 'can't bite through it!', but this 'jaw-tiring chewiness' is the greatest charm of Ban Jin; without it, a Chinese BBQ is incomplete.
Eating tips & etiquette
[Unique Eating] Because it's extremely tough and bouncy, bite off small pieces and chew it for a long time like gum, using the seeping beef umami and spices as a bar snack.
Allergen
Beef, Soybeans, Wheat (Depends on sauce)