Korean Cold Soy Milk Noodles
Kongguksu is a Korean cold noodle dish served in a chilled broth made entirely from ground soybeans. Cooked white soybeans are peeled as thoroughly as possible, then blended with cold water, sesame seeds, and salt until the mixture is smooth and creamy. The resulting soy broth is refrigerated until very cold - adding ice would thin it out, so proper chilling beforehand is essential. Thin somyeon noodles are boiled, rinsed vigorously under cold water, and dipped in ice water to tighten their texture before being placed in the bowl. The cold soy broth is poured over, and julienned cucumber goes on top. Seasoning is left to personal preference: some eat it with salt alone, others add a touch of sugar. Straining the broth once through a fine sieve produces a noticeably silkier texture.
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Instructions
- 1
Rinse cooked soybeans in cold water and remove as much skin as possible.
- 2
Blend soybeans, water, sesame seeds, and salt until very smooth.
- 3
Chill the soy broth thoroughly in the refrigerator.
- 4
Boil noodles, rub-rinse in cold water, then chill in ice water for firmness.
- 5
Place noodles in bowls, pour over chilled soy broth, and top with cucumber.
- 6
Adjust taste with a little extra salt or sugar if desired.
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Nutrition (per serving)
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