Cold beef broth with buckwheat ramen

Name: Cold beef broth with buckwheat ramen
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 10 ml/2 tsp ready-made English/hot mustard, to taste; 5 ml/1 tsp salt, or to taste; 5 ml/1 tsp sugar, or to taste; 250 g/9 oz dried buckwheat noodles or dried ramen noodles; 6 garlic cloves, peeled and chopped; 20 ml/4 tsp rice vinegar, to taste; 2 leeks, roughly chopped; 1.75 litres/3 pints/7½ cups water, plus extra for soaking; 10 g/1/2 oz fresh root ginger, peeled and roughly chopped; 1 onion, peeled and roughly chopped; 200 g/7 oz beef shank; 2 hard-boiled eggs, halved; 1 cucumber; 2 Asian pears; a little lemon juice; 8 ice cubes; ½ white radish (daikon), peeled; 30 ml/2 tbsp rice vinegar; 30 ml/2 tbsp sugar; 2.5 ml/½ tsp salt

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 20

Appears in

Ramen

By Heather Whinney

Published 2018

About

The refreshing properties of this chilled broth, naengmyeon, make it a popular summer dish in Korea. The buckwheat noodles float in a traditional broth, which is flavoured with tare ingredients that are added at the end, rather than during the cooking, as with most Japanese ramens.

Ingredients

For the beef base

200 g/7 oz beef shank
1.75 litres/3

Asia
Korea
Japan
Main course
Soup
Summer

Method

Place the beef in a bowl of cold water, leave it to soak for 30 minutes, then drain. Pour the measured water into a pan and bring to the boil. Add the beef and reduce the heat. Simmer for 1 hour, skimming the fat from the surface.
Add the leek, onion, ginger and garlic, and cook for another 20 minutes. Remove the meat and when cool enough to handle, cut into th