Beef-based broth is the foundation of Korean yukgaejang and sogokimyun styles, of Taiwanese niu rou mian (beef noodle soup), of Vietnamese phở bò (beef pho), and of countless beef-flavour instant noodles sold globally. The broth is built by simmering beef bones and tendon for extended periods — 6 to 12 hours typically — often with aromatic additions like star anise, cinnamon, ginger, and green onion that vary by regional tradition.
In Korean instant noodles, beef broth underpins Nongshim Shin Ramyun (blended with red chilli for the spicy profile), Ottogi Jin Ramen, Samyang Sogokimyun, and most of the classic Korean ramyun shelf. Master Kong's Spicy Beef (紅燒牛肉) in China is one of the best-selling single instant-noodle products in the world. Maruchan Beef, Nissin Top Ramen Beef, and Sapporo Ichiban Beef are Western-market staples.
In Southeast Asia, beef variants often blend with regional aromatics — Vifon Phở Bò integrates cinnamon, star anise, and cardamom; Indonesian and Malaysian Rendang-flavoured products layer coconut and aromatic spice over the beef base. Vietnamese and Taiwanese instant beef-noodle products are among the most commonly exported category members in their respective national product lines.