Kong Guksu (Cold Noodles in Soybean Broth)
Kong Guksu (translation: bean noodle soup) is a very nutritious summertime dish which is mainly made from the soybeans. They call soybeans as "beef from the vegetable field" because it has a lot of protein as well as good vitamins, Vitamin A, Iron and Calcium. I make this dish when I don’t have much appetite in the summer and it’s too hot to cook.
- 1 cup of soybeans
- 5 cups of cold water
- 3 tbsp of roasted whole sesame seed (tongkae 통깨)
- 4 tbsp of pine nut (jat 잣), optional
- 2 bundle of white thin noodles, about 8 oz (gigye guksu)
- 1 english cucumber, or 2 pickle cucumber
- salt to taste
- Wash and soak the bean in cold water overnight or 4-5 hours. Then rub with both hands in the water, so that some of the skins will come off. The skins will float over the beans, then put enough water and wash off the skins.
- Put beans in a pot and add about 4 cups of water to cover the beans. Bring the beans to a boil, then skim off the white bubbles from the top of the pot; cook for additional 1-2 mins, don’t overcook. Drain the beans.
- In a blender, add 1/2 of the cooked beans, sesame seeds and pine nuts. Add about 2 1/2 cups of cold water. Set the blender on the liquefy setting and grind until it becomes very smooth. Do the same with the rest of the beans – adding another 2 1/2 cups water while you are grinding it. In total, it will make about 3/4 gallon milky soup. Add about 3/4 tsp of salt. Taste and add more if you like. Put all of the liquid in the refrigerator and cool for a couple of hours.
- Wash and peel off part of the rough skin of cucumber, and slice thinly, then julienne.
- Now to cook the noodles: bring about 6 cups of water to a rapid boil and put the noodles in, stir around, and when it boils again, add some cold water (1/2 cup) and stir again. When it boils again, cook about 2-3 min additionally. Drain and wash in cold water.
- For each serving, get a large bowl. Add a pile of noodles, then scoop some broth. Place the cucumber slices on top. Garnish with some sesame seeds. You can add ice cubes if you like a colder taste. Drink up all the soup since it has a lot of nutritional value in it.
- Leftovers note: You can save the leftover soup in the refrigerator; drink it as soy milk, or you can have the noodle dish for a couple of days. Add a little bit of salt when you drink, or you can drink plain, but it would taste better with some salt in it.
Serving Size: 2
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Preparation Time: 30 minutes