Korean Yuja Chicken Cold Somyeon
Yuja chicken naeng somyeon is a Korean cold noodle dish served in a clear chicken-radish broth brightened with yuja (citron) syrup. The broth is chilled before serving, and its combination of mild chicken flavor and floral citrus aroma sets it apart from other cold noodle soups. Shredded poached chicken breast is placed on top of the cold somyeon along with cucumber or cherry tomatoes. The broth is deliberately kept lean, with no heavy oils. If the broth is prepared in advance, the final assembly takes under 30 minutes.
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Instructions
- 1
Simmer water, chicken breast, and radish over medium heat for 15 minutes to make clear broth.
- 2
Remove and shred the chicken; strain the broth, cool fully, then chill.
- 3
Season the chilled broth with soup soy sauce, yuja marmalade, vinegar, and salt.
- 4
Boil somyeon, rinse several times in cold water, then soak in ice water for 1 minute.
- 5
Place noodles in bowls, top with chicken, cucumber, and red onion, then pour in the yuja broth.
- 6
Mix lightly just before eating so the citrus aroma spreads evenly.
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