Korean Yuja Chicken Cold Somyeon

Put 1400 ml water, 300 g chicken breast, and 180 g radish in a pot and set it over medium heat.

Keep the simmer gentle, not rolling, and cook for 15 minutes so the broth stays clear.

When the chicken breast is cooked through, lift it out and let it cool briefly.

Shred it along the grain, then strain the broth through a sieve to remove the radish pieces and any loose bits.

Cool the strained broth completely before refrigerating it.

Freeze a small portion in an ice cube tray if you want the bowl to stay cold without diluting the flavor as the noodles sit.

Dissolve 1.5 tbsp soup soy sauce, 3 tbsp yuja preserve, 1 tbsp vinegar, and 1 tsp salt completely into the cold broth.

Boil 320 g somyeon in plenty of water and stir so the strands do not stick together.

Once tender, rinse several times under cold water, rubbing lightly, then soak in ice water for 1 minute.

Drain the noodles well and place them in bowls with the shredded chicken, 120 g cucumber, and 60 g red onion.

Pour in the yuja broth, then mix lightly just before serving so the seasoning spreads evenly.