Steps

1. In a bowl, combine Soy Sauce 2 tbsp, Vinegar 1 tbsp, Water 1 tbsp, Sugar 1 tbsp, Ground Sesame Seeds 2 tbsp, Sesame Oil 1/2 tbsp, Grated Garlic 1 tsp, and Grated Ginger 1 tsp. Mix well to create the flavorful dressing. The ground sesame, garlic, and ginger add aroma and punch, creating an appetizing flavor.
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2. Keep the prepared dressing chilled in the refrigerator until ready to use.
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3. Pour 1L of Water into a pot and bring to a boil over high heat.
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4. Thinly slice 1 pc (300g) of Chicken Breast diagonally against the grain. Slicing it to about 2-3mm thickness, similar to pork for shabu-shabu, will result in a tender and juicy texture.
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5. Add 10g of Salt to the boiling water. Boiling the chicken in water with a 1% salt concentration adds a subtle saltiness and removes any gaminess.
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6. Spread out the thinly sliced chicken and add it to the pot. Poach briefly until the pink color disappears. Overcooking will make the chicken tough, so cook just until the color changes.
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7. Drain the poached chicken in a colander and thoroughly remove excess water. Let it cool slightly by propping it against the colander.
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8. Slice 1/2 pc of White Onion in half lengthwise, then thinly slice diagonally.
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9. Trim the ends of 1 pc (100g) of Cucumber, then cut in half lengthwise and thinly slice diagonally.
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10. In the colander, gently mix the cooled chicken and cucumber.
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11. Arrange the chicken and cucumber on a serving plate.
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12. Mix the chilled dressing well and pour it evenly over the plate.
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13. Top the dish with the thinly sliced white onion in the center.
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14. Sprinkle with Chili Flakes if desired, and serve.
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