Korean
Korean - Noodles
Kongguksu
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 1.5 cups dried soybeans
- • 300g thin wheat noodles (somyeon)
- • 4 cups cold water
- • 1/2 cucumber, julienned
- • 1 tomato, cut into wedges
- • 1 teaspoon salt
- • 2 tablespoons toasted sesame seeds
Preparation Steps
1
Phase 1
Soak the soybeans in water overnight, then drain.
2
Phase 2
Cook the beans in fresh water for 15 to 20 minutes until soft; skim off any dark skins that float up.
3
Phase 3
Blend the beans with the cold water, salt, and sesame seeds until completely smooth and milky; chill thoroughly.
4
Phase 4
Boil the somyeon for 3 minutes, then rinse under cold water and chill in ice water.
5
Phase 5
Drain the noodles, place in bowls, and pour the cold soy milk over.
6
Phase 6
Top with cucumber and tomato and serve ice cold.