Cold soba noodles in beef broth (延吉冷面)
Slippery noodles in ice cold soup, served with various healthy toppings, cold soba noodles in beef broth is a perfect dish to cool you down in hot weather.
- Prep time
- 10 min
- Cook time
- 1 hr 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 500 g beef shank or beef brisket, cut into large chunks (18oz )
- 1200 ml water (5 cups )
- 2 stalk spring onion, finely chopped
- 1 thumb-sized ginger, sliced
- 1 star-anise
- 1 small piece cassia cinnamon
- 1 bay leaf
- 1/2 tsp Sichuan peppercorn (optional)
- 1 pinch fennel seeds (optional)
- 3 tbsp light soy sauce
- 2 tsp white rice vinegar
- 1/2 tbsp rock sugar or regular sugar
- 1 tsp salt
- 4 tsp white rice vinegar
- 1 pinch sugar
- 1 pinch salt
- 170 g dried soba noodles (6oz)
- 1 egg
- 1/2 apple, sliced
- 200 g cucumber, julienned (7oz )
- Kimchi (to taste)
- Red chilli paste (aka Gochujang, to taste)
- 1 tsp toasted sesame seeds
Instructions
- 1
Blanch beef in boiling water then drain. In a clean pot, add beef, water, spices and seasonings. Bring water to a boil then leave to simmer for 1-1.5 hours.
- 2
When completely cool, place beef and broth (discard spring onion, ginger, spices and the fat floating on the surface if there is any) in separate containers. Store in the fridge for at least 1 hour (see note 1).
- 3
Cook soba noodles according to the instructions on the package. Drain and rinse under running water to cool fully.
- 4
Meanwhile boil egg. Peel and halve it.
- 5
Pour cooled broth into two large serving bowls. Add vinegar, sugar and salt. Cut the beef into thin slices (see note 2).
- 6
Place the noodles into two bowls. Top with beef, egg, apple, cucumber, kimchi and red chilli paste. Sprinkle sesame seeds over.