Korean Black Soybean Noodle Cup
Seori-kongguksu-cup serves chilled black soybean broth over thin somyeon noodles in a cup-sized portion. The broth is made by blending boiled black soybeans with milk and cold water, then straining for a silky-smooth consistency. Black soybeans give the broth a grayish hue and a deeper, more intensely nutty flavor compared to regular soybean versions. Sliced cucumber, cherry tomatoes, and ice cubes are placed on top, adding crunch and keeping the dish cold so the rich soybean flavor stays sharp.
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Instructions
- 1
Boil black soybeans, peel some skins, and let them cool.
- 2
Blend soybeans, cold water, milk, and salt until smooth.
- 3
Strain once for a smoother soybean broth.
- 4
Cook noodles, rinse under cold water, and drain well.
- 5
Place noodles in cups, pour broth, then top with cucumber, tomatoes, and ice.
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