Steps

1. Slice 1/3 cucumber, then julienne it.
   🕒 03:36
2. In a bowl, add 1 1/2 tsp chicken stock and 180cc cold water. Mix well until the chicken stock dissolves.
   🕒 04:21
3. To the bowl from step 2, add 1 tsp sugar, 1 tbsp soy sauce, 1 pinch salt, 1 tbsp vinegar, and 1/2 tsp lemon juice.
   🕒 04:50
4. Further add 2 shakes Aji-no-moto and 1 tsp sesame oil, then mix well to create the cold noodle-style soup. [Chef's Tip!] Because the noodles are thick, we recommend eating them submerged in plenty of soup, just like naengmyeon.
   🕒 05:20
5. Chill the finished soup in the refrigerator.
   🕒 06:16
6. Boil 1 liter of water in a pot, then add 2 tsp vinegar. [Chef's Tip!] Adding vinegar to the boiling water gives even cheap somen noodles a chewy texture and makes them significantly more delicious.
   🕒 08:04
7. Add 100g somen noodles to the boiling water and cook for 2 minutes.
   🕒 08:38
8. One minute after the somen noodles start boiling, add 60g pork belly and boil together for another 1 minute.
   🕒 09:05
9. Rinse the cooked somen noodles and pork belly under running water, then chill them further in ice water.
   🕒 09:42
10. Firmly squeeze out excess water from the thoroughly chilled somen noodles and pork belly. [Chef's Tip!] Squeezing out the water thoroughly prevents the cold noodle soup from becoming diluted.
    🕒 10:15
11. Arrange the somen noodles in a bowl and pour in the chilled soup.
    🕒 10:27
12. Garnish with the boiled pork belly, julienned cucumber, 60g kimchi, and 1 boiled egg to complete.
    🕒 10:38