Beef broth with buckwheat noodles

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

The refreshing properties of this wonderful chilled broth, naengmyun, make it a perennially popular dish in the heat of summer. The buckwheat noodles float in a traditional soup which is distinctly flavoured by mustard and rice vinegar, and topped with matchsticks of crunchy Chinese radish.


  • 90 g/ oz beef shank
  • 1 leek, roughly chopped


  1. Place the beef in a large bowl of cold water. Leave it to soak for 30 minutes, then drain.
  2. Pour 1 litre/ pints/4