Cold beef broth with buckwheat ramen

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in

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.


For the beef base

  • 200 g/7 oz beef shank
  • 1.75 litres/3


  1. 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.
  2. 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