Cold Korean Noodle Soybean Soup (Kongguksu)
INGREDIENTS:
8 Ounces Somyeon (Thin Wheat Flour Noodles)
1-2 Tsp Salt
½ Cup Dried Soy Beans, Washed and Soaked in Cold Water for Overnight
2 Tbsps Toasted Sesame Seeds
2 Tbsps Toasted Pine Nuts
3 Cups Water
2 Persian Cucumbers, Julienned
⅓ Cup Kimchi, for Garnish (optional)
Toasted Black/White Sesame Seeds, for Garnish (optional)
1-2 Tsp Salt
½ Cup Dried Soy Beans, Washed and Soaked in Cold Water for Overnight
2 Tbsps Toasted Sesame Seeds
2 Tbsps Toasted Pine Nuts
3 Cups Water
2 Persian Cucumbers, Julienned
⅓ Cup Kimchi, for Garnish (optional)
Toasted Black/White Sesame Seeds, for Garnish (optional)
DIRECTIONS:
- Add the soybeans to a pot of boiling water. Cover and cook for 10 minutes over medium-high heat. Turn off the heat, uncover and allow them to cool to room temperature.
- Add the strained soybeans, sesame seeds, pine nuts and the 3 cups of water into a high-speed blender and blend until smooth. Transfer to the fridge to chill.
- Cook noodles according to package directions and divide them into bowls.
- Pour 1 cup of the soymilk over the noodles, sprinkle with salt, and top with cucumbers, kimchi and sesame seeds, if desired. Enjoy!
- Tags: Food