Korean Yuja Chicken Cold Somyeon

Name: Korean Yuja Chicken Cold Somyeon
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: somyeon noodles 320 g; chicken breast 300 g; radish 180 g; water 1400 ml; soup soy sauce 1.5 tbsp; yuja marmalade 3 tbsp; vinegar 1 tbsp; salt 1 tsp; cucumber 120 g; red onion 60 g

Quick answer

Total time: 50 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

Chicken breast and radish simmer gently into a clear stock, and yuja (citron) syrup stirred in once it is cold lays a sweet, fragrant citrus note over the savory chicken.

The pot stays below a rolling boil for 15 minutes so the broth comes out clear, and nothing oily goes into it. The same chicken then gets shredded for the topping, making one ingredient do double duty as broth and garnish. Because the stock has to cool completely and chill, it gets started well before the noodles. The yuja syrup needs to dissolve fully in the cold broth, or its sweetness collects in one spot. Freezing part of the broth into ice cubes keeps the bowl cold without watering it down.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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.
2

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.
3

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.
4

Dissolve 1.5 tbsp soup soy sauce, 3 tbsp yuja preserve, 1 tbsp vinegar, and 1 tsp salt completely into the cold broth.
5

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.
6

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.