Tested Recipe with Slight Adjustment Adapted from http://www.koreanbapsang.com
Ingredients: (for 4 servings)
400g buckwheat noodles
1 no x 1.5kg whole chicken (cleaned)
1 onion (sliced)
1 whole garlic (peeled)
2 stalk spring onion (sectioned)
1-inch young ginger (sliced)
½ cup roasted white sesame seeds
Seasonings for stock:
4 tbsp vinegar
4 tbsp lemon juice
3 tbsp sugar
2 tsp hot mustard paste
1 ½ tbsp soy sauce for soup
2 tsp salt
Seasonings for chicken meat:
1 tsp chopped garlic
1 tsp extra virgin sesame oil
½ tsp salt
¼ tsp ground white pepper
1 English cucumber
1 tbsp caster sugar
1 tbsp rice vinegar
½ tsp salt
150g red cabbage
½ red bell pepper
- Add 2500ml of water into a pot and bring to a boil.
- Add in whole chicken, sliced onion, garlic, young ginger and spring onion and bring to a boil.
- Turn heat to medium low and continue to simmer for 1 hour.
- After 1 hour, turn off heat, remove the whole chicken, discard the vegetables, strain the stock and remove the excess fat.
- Stir in all the seasoning ingredients and leave to cool completely.
- Blend the roasted white sesame seeds with 1 cup of the chicken stock. Add to the prepared stock before putting it in the freezer to chill, preferably until it becomes slushy.
- When the chicken is cool enough to handle. Remove the meat off the bones. Shredded the meat into bite-sized pieces. Add the chopped garlic, extra virgin sesame oil, salt and ground white pepper. Mix well and refrigerate to keep cold.
- Thinly slice the cucumber, and mix well with the sugar, rice vinegar and salt. Keep in the fridge to chill.
- Thinly slice the red cabbage and red bell pepper. Keep in the fridge to chill.
- Bring a pot of water to a boil. Add in buckwheat noodles and cook for 5 minutes. Drain quickly and shock in cold water to stop cooking. Drain and rinse in icy cold water until the noodles are very cold. Make 4 one-serving size mounds. Place the mounds in a colander to drain.
- To serve: Place the noodles in the middle of the serving bowl and garnish with the chicken and vegetables, and ladle the icy cold broth over.