Kongguksu (Cold Soy Milk Noodle Soup)

Name: Kongguksu (Cold Soy Milk Noodle Soup)
Total time: 760 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 cup dried yellow soybeans; 2 servings thin wheat noodles (somyeon); 1/2 cucumber (julienned); 1/2 tomato (sliced); 2 tbsp toasted sesame seeds; 2 pine nuts (optional); salt (served on the side)

A seasonal Korean noodle dish served in a cold, rich, and creamy soy milk broth made freshly from soybeans.

760 minutes

Serves 4

Lunch

Contains common allergens

Dairy Sesame Soy Tree nut Wheat

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Instructions

6 steps

1
Rinse the dried soybeans and soak them in plenty of cold water overnight (at least 8-12 hours). They will double in size.

2
Drain and transfer the beans to a pot with fresh water covering them by 1 inch. Boil uncovered for exactly 15 minutes. Overcooking makes them smell like fermented paste; undercooking leaves a raw, grassy taste.
3
Drain and rinse under cold water. Rub the beans vigorously between your hands to slip off the translucent skins. Discard the skins.
4
In a high-powered blender, puree the peeled beans with 3 cups of fresh, icy cold water and the toasted sesame seeds until incredibly smooth. Chill this soy milk in the refrigerator until ice-cold.
5
Boil the wheat noodles in water until chewy, then drain and vigorously rinse under ice water to remove starch.
6
Place a mound of noodles in a bowl, pour the chilled soy milk over them, and top with julienned cucumber and a slice of tomato. Serve with a small dish of salt for diners to season their own bowls.

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