Instructions

1. Soak the dried soybeans in water overnight to rehydrate them.
2. Drain the soaked soybeans and rinse them well under cold water.
3. In a blender, combine the soaked soybeans with 4 cups of fresh water. Blend until the mixture is smooth and creamy.
4. Strain the blended soy mixture through a cheesecloth or fine mesh strainer into a large bowl, discarding the solids to obtain smooth soy milk.
5. In a large pot, bring the remaining 2 cups of water to a boil over medium heat.
6. Add the strained soy milk and salt to the boiling water, reducing the heat to low. Simmer for about 20 minutes, stirring occasionally to prevent sticking.
7. Remove the pot from heat and allow the kongguksu to cool to room temperature.
8. Once cooled, transfer the kongguksu to a pitcher or container and refrigerate for at least 2 hours to chill completely.
9. To serve, pour the chilled kongguksu into bowls and add a few ice cubes to each serving.
10. Garnish with thinly sliced cucumber and sprinkle with toasted sesame seeds for added crunch and flavor.
11. Enjoy this refreshing and creamy kongguksu as a light meal or snack!