Kongguksu (Chilled Soy Milk Noodle Soup)



½ cup dried soybeans (soaked in cold water overnight)

2 tbsp roasted pine nuts

1 tsp toasted white sesame seeds

240g somyeon (thin noodles)

¼ tsp salt

2 cups water

1 cup ice cubes


1 soft-boiled eggs (shelled and halved)

½ cup alfalfa sprouts

4 cherry tomatoes (halved)

½ cup cucumber strips

1 tsp toasted white sesame seeds

Preparation Instructions:

  1. Drain the soybeans you’ve soaked overnight and put them in a pot with enough water to cover the beans. Bring it to a boil and continue to simmer for 5 minutes.
  2. Rinse the cooked soybeans in cold water. Drain and put into a large bowl.
  3. Rub the beans with your fingers to remove the skins. Pour out the skins that rise to the top. Add more water. Repeat this process several times until all the skins are remove.
  4. Put the cleaned soybeans, 2 tbsp of roasted pine nuts, 1 tsp of toasted white sesame seeds and 2 cups of water to the blender and blend until everything is creamy. Season with salt and refrigerate to chill.
  5. Boil water in a large pot and add the noodles and continue to simmer for 3 minutes.
  6. Drain quickly and shock in cold water to stop cooking. Drain again and rinse in icy cold water. Makes 2 serving size mounds. Place the mounds in a colander to drain.
  7. Place each mound of noodles in a stainless steel serving bowl.
  8. Stir up the solids settled on the bottom of soy milk and pour over the noodles. Garnish with soft-boiled egg, alfalfa sprouts, cherry tomatoes, cucumber strips and toasted white sesame seeds. Drop in a few ice cubes and serve very cold.

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