Cold buckwheat noodles in icy beef broth (Mul-naengmyeon)

1. Soak the beef shank in cold water for 30 minutes, then put it on to cook with the onion, garlic and water; skim and simmer gently for 1.5 hours until the meat is tender.

2. Strain the broth and slice the meat thinly; season the broth with salt, soy sauce, 1 tablespoon of sugar and 3 tablespoons of rice vinegar, cool it and put it in the freezer until the edges start to turn icy (about 1 hour).

3. Slice the daikon thinly and marinate for 30 minutes with the rest of the vinegar and sugar and a pinch of salt; cut the cucumber into matchsticks and the pear into thin slices, hard-boil the eggs and halve them.

4. Cook the buckwheat noodles according to the packet, drain and rub them vigorously between your hands under cold running water until ice-cold; drain well.

5. Coil the noodles into deep bowls, pour over the icy broth and top with the beef, daikon, cucumber, pear and half an egg.

6. At the table, everyone adds mustard and vinegar to taste.

Tip: The original naengmyeon comes from Pyongyang in the north and is eaten on the hottest summer days. Any juicy, ripe pear can replace the Korean nashi. It is customary to snip the long noodles in half with scissors at the table.