Cherry & Dennis Helper Habitat

Korean Kongguksu Soy Milk Noodles

韓式豆漿冷麵

Korean Kongguksu Soy Milk Noodles — finished dish

Total time: 600 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Soaked soybeans are cooked fully and blended into a rich cold broth for noodles, cucumber and sesame.

01

Ingredients

Main ingredients

250 g dried soybeans
400 g wheat noodles
1 piece cucumber
1.2 L water

Soy-broth seasoning

1 tsp salt
2 tbsp toasted sesame

Korean Kongguksu Soy Milk Noodles — ingredients

02

Tools

large pot
blender
sieve
large bowl
strainer
knife
cutting board

Korean Kongguksu Soy Milk Noodles — tools

03

Steps

Korean Kongguksu Soy Milk Noodles — Sort and rinse dried soybeans

Step 1

Sort and rinse dried soybeans

Sort and rinse dried soybeans.

Korean Kongguksu Soy Milk Noodles — Soak soybeans under refrigeration for 8 hours

Step 2

Soak soybeans under refrigeration for 8 hours

Soak soybeans under refrigeration for 8 hours.

Korean Kongguksu Soy Milk Noodles — Discard soaking water and rinse beans

Step 3

Discard soaking water and rinse beans

Discard soaking water and rinse beans.

Korean Kongguksu Soy Milk Noodles — Cover with fresh water and simmer 30 minutes after boiling

Step 4

Cover with fresh water and simmer 30 minutes after boiling

Cover with fresh water and simmer 30 minutes after boiling.

Korean Kongguksu Soy Milk Noodles — Check beans are fully tender; skim and drain

Step 5

Check beans are fully tender; skim and drain

Check beans are fully tender; skim and drain.

Korean Kongguksu Soy Milk Noodles — Blend cooked beans with 900 ml clean water until smooth

Step 6

Blend cooked beans with 900 ml clean water until smooth

Blend cooked beans with 900 ml clean water until smooth.

Korean Kongguksu Soy Milk Noodles — Strain blended soy milk and season with salt

Step 7

Strain blended soy milk and season with salt

Strain blended soy milk and season with salt.

Korean Kongguksu Soy Milk Noodles — Cover and refrigerate soy broth for at least 60 minutes until cold

Step 8

Cover and refrigerate soy broth for at least 60 minutes until cold

Cover and refrigerate soy broth for at least 60 minutes until cold.

Korean Kongguksu Soy Milk Noodles — Wash and finely shred cucumber

Step 9

Wash and finely shred cucumber

Wash and finely shred cucumber.

Korean Kongguksu Soy Milk Noodles — Cook noodles as directed until done and drain promptly

Step 10

Cook noodles as directed until done and drain promptly

Cook noodles as directed until done and drain promptly.

Korean Kongguksu Soy Milk Noodles — Rinse noodles with safe cold drinking water and drain

Step 11

Rinse noodles with safe cold drinking water and drain

Rinse noodles with safe cold drinking water and drain.

Korean Kongguksu Soy Milk Noodles — Divide noodles, add chilled broth, cucumber and sesame; serve at once

Step 12

Divide noodles, add chilled broth, cucumber and sesame; serve at once

Divide noodles, add chilled broth, cucumber and sesame; serve at once.

Common mistakes

Do not blend undercooked soybeans into cold soup; do not leave broth or noodles at room temperature.

Tips

Soaking and chilling are included in total time; keep broth refrigerated until serving.