Korean Beef Broth

Ingredients

• 500 g beef (e.g., brisket)
• 1 star anise
• 1 tsp Sichuan peppercorns
• 0.5 cinnamon stick
• 1 tsp fennel seeds
• 1 pear
• 1 tbsp lime juice
• 1 tsp sugar
• 250 g daikon radish
• 0.5 cucumber
• 2 hard‑boiled eggs
• 200 g buckwheat noodles (Soba)
• 3 tbsp Rice vinegar
• 1 tsp mustard powder

Instructions

1. 1.

   Wash and pat the beef dry. Bring about 2 L of water to a boil in a pot. Add the star anise, Sichuan peppercorns, cinnamon, fennel seeds, and the beef. The meat must be covered by water; simmer gently for about 2 hours until tender. Remove the beef from the broth, let it cool, then slice into thin strips. Strain the soup through a sieve and allow to cool.

2. 2.

   Wash the pear, quarter it, remove the core, and cut the flesh into matchsticks. In a bowl mix cold water with lime juice and sugar, then add the pear sticks. Peel and cut the daikon radish into matchsticks. Wash the cucumber, halve it, scoop out the seeds, and slice into fine strips. Peel the eggs and quarter them.

3. 3.

   Cook the buckwheat noodles in plenty of unsalted water for 3–5 minutes. Drain, rinse with cold water, and let drain fully.

4. 4.

   Stir rice vinegar and mustard powder into the chilled beef broth. Divide the broth among bowls, then top with noodles, sliced beef, pear sticks, cucumber strips, daikon, and eggs. Serve immediately.

5. 5.

   The dish tastes especially good on a hot summer day. Pair it with an Asian mustard sauce and coarse sea salt.