Beef broth with buckwheat noodles

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

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.

Ingredients

90 g/3½ oz beef shank
1 leek, roughly chopped

Asia
Korea
Stock
Street Food
Summer

Method

Place the beef in a large bowl of cold water. Leave it to soak for 30 minutes, then drain.
Pour 1 litre/1¾ pints/4

Ingredients

Method

Photos