8ouncesbonelessskinless chicken breast or thigh (fat removed)
32ounces1 quart chicken stock (preferably good quality, low sodium)
1or 2 scallion white parts
4 to 5garlic cloves
1thin ginger slice1-inch round - optional
Seasoning for the stock
1-1/2tablespoonssugaror more to taste
2teaspoonshot mustard pasteor more to taste, geoja (겨자)
2teaspoonssoup soy sauce
1 to 2teaspoonssalt2 teaspoons or more to taste if used low sodium stock
Optional blended sesame seeds
1/4cuproasted sesame seeds
Seasoning for chicken
1/4red bell pepper
2servings buckwheat noodles
Pour the chicken stock into a medium size pot. Add onion, scallion, garlic, and ginger. Bring it to a boil over medium high heat. Add the chicken breast, and when it comes to a boil again, reduce the heat to medium low. Cover, and continue to boil for about 8 -10 minutes.
Turn the heat off and remove the chicken to a bowl. Place the pot in an ice bath to cool. Strain the stock, and discard the aromatic vegetables. The stock should be about 3-1/2 cups. Stir in all the seasoning ingredients, and keep it in the freezer to chill, preferably until it becomes slushy.
If using the sesame seeds, blend the seeds in 1 cup of the chicken stock. Add to the prepared stock before putting it in the freezer.
When the chicken is cool enough to handle, shred and lightly season with salt, pepper, sesame oil, and minced garlic. Refrigerate while preparing the vegetables.
Thinly slice the cucumber, and mix well with the vinegar, sugar, and salt. Set it aside.
Thinly slice the red cabbage and red bell pepper. If serving with the noodles, cook the noodles according to the package instructions. Be sure to rinse them in icy cold water, and drain.
To serve, arrange the chicken, vegetables, and noodles, if using, in a serving bowl, and ladle the icy cold broth over.