Korean Soybean Noodles Kong Kook Su Recipes

KONGGUKSU (COLD SOY MILK NOODLE SOUP)

Steps:

• In a medium bowl, combine soy beans with enough water to cover by 3 inches and refrigerate for 8 hours or up to overnight. Drain.
• In a large pot, cover soaked soy beans with enough water to submerge by 2 inches and bring to a boil over high. Reduce heat to medium and simmer, stirring occasionally and skimming foam and skins that rise to the top, until beans have softened but are still slightly crunchy, 10 to 12 minutes. (The beans should still have a little snap to them.) Drain beans and transfer to a large bowl.
• Fill the bowl with cold water, swish the beans around, then drain, pouring off any skins that rise to the top. Repeat until the beans are cold and the loosened skins are gone. (Not all skins need to be removed, just the ones that fall off on their own.)
• Meanwhile, cook noodles according to package instructions until al dente. Drain and run under cold water to stop the cooking. Divide among 4 bowls.
• In a blender, combine soy beans with the chilled water and salt, then purée until smooth. Season to taste with more salt, if desired. If the broth isn't cold, stir in a few ice cubes to chill it down before pouring it over the noodles. (Remove the ice first.) Garnish with cucumbers and sesame seeds, if using, and serve immediately.

KONGGUKSU (CHILLED SOY MILK NOODLE SOUP)

Steps:

• Rinse and soak 1 cup dried soybeans for 5 to 6 hours or overnight. (Yields about 2 to 2 1/4 cups soaked beans.)
• Add enough water to cover the beans, bring to a boil and cook for an additional 3 - 4 minutes. (Do not overcook.) Drain and place the beans in cold water to cool. 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 to remove as much as possible.
• In a blender, puree 1/2 of the cooked beans, 2 tablespoons of nuts, and a teaspoon of sesame seeds, if using, in about 2 cups of cold water as fine as you can. (The finer it is, the creamier the result will be.) Repeat with the remaining beans. Add water (no more than a cup) to adjust the thickness of the liquid.
• Run the puree through a fine strainer for a smooth milk-like texture, stirring with a spoon to force it through. (This step is optional.)
• Lightly salt to taste. Stir well. Refrigerate to chill.
• Bring a medium pot of water to a boil. Cook somyeon noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Drain again and rinse in icy cold water. Make serving size mounds. Place the mounds in a colander to drain.
• Stir up the solids settled on the bottom of the soy milk and pour over the noodles in a serving bowl. Garnish with the julienned cucumbers, tomato pieces and/or sesame seeds. Drop in a few ice cubes and serve very cold.

KOREAN SOYBEAN NOODLES (KONG KOOK SU)

Steps:

• Place soybeans in a bowl; add enough hot water to cover. Soak soybeans for 1 to 2 hours; drain.
• Transfer soybeans to a pot and add enough water to cover; bring to a boil. Drain and rinse well under cold water.
• Bring a pot of water to a boil; add noodles and cook until tender yet firm to the bite, 3 to 4 minutes. Drain.
• Combine soybeans and 2 1/2 cups water in a blender; blend until smooth. Add water or strain water until desired consistency is reached.
• Place noodles in a bowl and top with pureed soybeans, tomato, cucumber, and sesame seeds; season with salt.