Pour water to cover chicken breast and when it boils over high heat, discard the water and wash the chicken once.
Pour 700ml of water into the washed chicken breast, and when it boils over high heat, reduce it to medium heat and boil it for 15 minutes.

I'm going to use it for other purposes, so I boiled enough chicken breast.
Boil 180g of chicken breast for 2 people.
Let the boiled chicken breast cool.

I'm going to use the boiled chicken breast as a broth for Chogye-guksu.

I prepared cold chicken breast broth and commercially available dongchimi cold noodle broth.
Mix the two together.

Make the sauce with 2 tsp of lotus root, 3 tbsp of tsuyu, 3 tbsp of plum syrup, and 1 tbsp of vinegar.
Add the sauce to the prepared stock and stir well.
Let the broth freeze a couple of years old in the freezer.

I boiled the eggs half-cooked.
I'll post a link on how to boil eggs:
@6974022

Slice cucumber thinly, add 1 tablespoon sugar, 1 tablespoon salt, and 1 tablespoon vinegar and marinate for 10 minutes.

Prepare pickled cucumbers by squeezing out the water.

Tear chicken breast according to texture.
Add 1 tablespoon sesame oil, 1 tablespoon sesame, 2 skewers of salt, 1 tablespoon pepper, and 1 tablespoon chopped green onion and mix well.

Add 1.5L of water over high heat and boil noodles.
Boil it for about 3 minutes, take a few strands, rinse it in cold water, taste it, and check how chewy it is.

You have to rinse the boiled noodles well while rubbing them in running water so that they don't smell like flour.
Drain the rinsed noodles on a strainer tray.

Place noodles, pickled cucumbers, chicken breasts, eggs, and cherry tomatoes in a bowl and pour in the frozen stock.

Enjoy the sweet and sour chicken breast chogye noodles.