Mool Naeng Myeon (Korean Chilled Noodle Soup)

• 0.5 (1 1/2 lb) bag buckwheat noodle (naengmyeon noodles)
• 2 boneless chicken thighs
• 6 green onions, chopped (green leaves only)
• 1 garlic clove, halved
• 1 inch fresh ginger, peeled cut into thirds
• 1 liter water
• 3 tablespoons rice vinegar
• 12 cucumber
• 1 hard-boiled egg, shelled
• 1 apple, julienned
• 1 Asian pear, julienned
• 2 tablespoons sour kimchee

1. Remove fat from chicken and cut into thin strips.
2. In a large pot, bring 1 liter water to a boil and add chicken, green onion, garlic clove and fresh ginger.
3. Lower to a simmer and cook for 1 hour, occasionally removing surface foam.
4. After one hour, season with salt, adding gradually until flavor is on the strong side.
5. Remove green onions, garlic clove and fresh ginger and discard.
6. Remove chicken and set aside.
7. Allow soup to cool then place in refrigerator to chill overnight.
8. Add the chicken in a separate container and chill also.
9. When ready to create dish, slice cucumbers in half lengthwise then diagonally into thin slices.
10. Halve hard boiled egg.
11. Cook noodles in boiling water until al dente.
12. Rinse then cover in cold water.
13. Drain and cover again with cold water.
14. Drain well and separate noodles into two bowls.
15. Remove chilled soup and chicken from refrigerator.
16. Stir in rice vinegar then ladle soup over noodles.
17. Garnish with chicken, cucumber, apple, pear and 1 tbsp kimchi and egg half in each bowl.

buckwheat noodle, chicken thighs, green onions, garlic, ginger, water, rice vinegar, cucumber, egg, apple, asian pear, sour kimchee

Taken from www.food.com/recipe/mool-naeng-myeon-korean-chilled-noodle-soup-521117 (may not work)