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Begin by slicing the cucumber and half an onion.
Combine them with vinegar, sugar, and salt, then let them pickle for 30 minutes.
While the vegetables are pickling, boil a skinless chicken breast and allow it to cool.
After the pickling time, squeeze out the excess liquid from the pickled vegetables and set the liquid aside.
Prepare the sauce by mixing the reserved liquid with gochujang, additional vinegar, sugar, soy sauce, ketchup, minced garlic, gochugaru, sesame seeds, sesame oil, and black pepper.
Shred the cooled chicken and cook your noodles, then rinse the noodles under cold water.
Finally, combine the noodles, sauce, pickled vegetables, and shredded chicken in a bowl.