Step 1
Add chicken, cleaned skin-on onions, whole garlic, and green onions, and boil them in 10 cups of water for 50 minutes.
Step 2
After the chicken is fully cooked, separate the bones from the meat and shred it into small pieces. Then, put it in the refrigerator to cool.
Step 3
Make a sauce by combining sugar, vinegar, soy sauce, mustard, and minced garlic.
Step 4
Make a sauce by combining sugar, vinegar, soy sauce, mustard, and minced garlic.
Step 5
Add the remaining bones and 7 cups of water to the soup and boil for another 30 minutes. Then, strain the broth through a sieve to remove any solid bits. Season the broth with sugar, vinegar, soy sauce, and salt, and let it cool completely.
Step 6
Sprinkle a tablespoon of salt over the sliced radish and let it sit for 15 minutes. Sprinkle a teaspoon of salt over the sliced cucumber and let it sit for 10 minutes. Squeeze out and discard the water released from the vegetables.
Step 7
Cook the noodles in boiling water according to the instructions on the package. Then, rinse them with cold water to cool them down.
Step 8
Place the seasoned chicken on top of the noodles in a bowl. Then, garnish with pickled cucumber, radish and Korean chili peppers. Finally, pour the broth over the noodles to finish and sprinkle some black sesame seeds. If you want it even colder, you can add ice to enjoy it chilled.
