Name: Beef broth with buckwheat noodles
Yield: Serves 2
Cuisine: Korean
Ingredients: 4 garlic cloves, peeled and chopped; ready-made English (hot) mustard, sugar, rice vinegar and salt, for seasoning at the table; ½ onion, peeled and roughly chopped; 10 g/¼ oz fresh root ginger, peeled and roughly chopped; 90 g/3½ oz naengmyun buckwheat noodles; ice cubes, to serve; 15 ml/1 tbsp rice vinegar; 90 g/3½ oz beef shank; ¼ Chinese white radish, peeled; 15 ml/1 tbsp sugar; 1 Asian pear; 1 hard-boiled egg; ½ cucumber; 1 leek, roughly chopped

Preparation info

Serves
2

Difficulty
Easy

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.