Kong Guksu

Ingredients

Dried soybeans

1 cup

Water

6 cups, divided (2 cups for blending, 4 cups for boiling)

Salt

1 teaspoon (adjust to taste)

Noodles (preferably somyeon or any thin wheat noodles)

2 servings

Cucumber

1, thinly sliced

Scallions

2, chopped

Sesame oil

1 tablespoon

Sesame seeds

1 tablespoon, toasted

Instructions

1. Soak the dried soybeans in water overnight to soften them.
2. Drain the soaked soybeans and rinse them well under cold water.
3. In a blender, blend the soybeans with 2 cups of water until smooth and creamy.
4. Strain the soybean mixture through a fine-mesh sieve or cheesecloth, collecting the liquid. Discard any solids to ensure a silky-smooth soup.
5. In a large pot, bring 4 cups of water to a boil. Add the soybean milk and salt to the boiling water, stirring to combine.
6. Add the noodles to the boiling soybean soup and cook according to the package instructions until they are al dente.
7. Once the noodles are cooked, drain them and rinse them under cold water to stop the cooking process and cool them down.
8. Divide the cold noodles into serving bowls and pour the chilled soybean soup over them.
9. Garnish with cucumber slices, a drizzle of sesame oil, toasted sesame seeds, and chopped scallions for added flavor and texture.
10. Serve immediately and enjoy the refreshing taste of Kong Guksu!