Kongguksu is one of my summer favorites. It takes some time and patience to make it, but the process is relatively simple. The result is an irresistible summer meal that’s obviously healthy.The soy milk can be made with yellow soybeans or black soybeans. This time, I decided to use black soybeans. It was deliciously refreshing!
8 ounce wheat flour noodles (somyeon/somen)
1 cup dried soy beans
4 tablespoons roasted peanuts (or pine nuts)
2 teaspoons roasted sesame seeds (optional)
1 Kirby (pickling) cucumber, julienned
Rinse and soak 1 cup dried soybeans overnight. (Yields about 2 1/2 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.)
In cold water, rub the beans between fingers to remove the skins and pour out the skins that rise to the top. Repeat this process to remove them as much as possible. (This requires a little bit of patience.)
Puree 1/2 of the cooked beans at a time with 2 cups of cold water in a blender. (Along with a teaspoon of sesame seeds, and/or 2 tablespoons of pine nuts or peanuts, if desired.) Repeat with the remaining beans. Add more water for desired thickness or if adding nuts.)
Run it through a strainer for smooth milk-like texture, stirring with a spoon to force it through. (This step is optional.)
Lightly salt and pepper to taste.
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. Continue to drain and rinse in icy cold water. Make two one-serving size mounds. Place the mounds in a colander to drain.
Pour the cold soy milk over the drained cold noodles in a bowl and garnish with julienned cucumbers and sesame seeds.