MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy & Authentic Cold Kong Guksu (Soybean Noodles)
Categories: Korean
Yield: 4 Servings
1/2 c Dried yellow soybeans
1/4 c Pine nuts
2 tb Toasted sesame seeds
2 Medjool dates; pitted
1 ts Sea salt
16 oz Somyeon; or your favorite
- noodles
2 Cucumbers; julienned
2 c Cherry tomatoes; halved
2 ts Cracked black pepper
1 ts Sea salt
1/4 c Toasted sesame seeds
Preparation time: 1 hour 15 minutes
Cooking time: 18 minutes
Delicious and cold noodle dish made with homemade soy milk!
Homemade Soy Milk:
Add the dried soybeans to a large bowl together with 2-1/2 cups of
filtered water. Let it soak overnight. The next day, your beans will
be plump and most of the water will have been absorbed. Drain and set
aside.
Add 2 cups of water to a medium pot, together with the rehydrated
soybeans, over high heat. When the water comes to a boil, reduce heat
to medium and let it cook uncovered for another 20 minutes, until the
soybeans grow soft (not fork tender).
Reserve 1/2 cup of the bean water and drain the rest. Rinse your
cooked beans and place them in a high powered blender. Add your bean
water through a sieve or strainer (to catch any shells that came off
during the boiling). Next, add your pine nuts, sesame seeds, dates,
and salt, together with 2-1/2 cups of filtered water. Blend on high
for 1 minute, until totally smooth, creamy, and frothy.
Noodles:
To assemble your noodles, cook your noodles according to package
instructions (e.g., for somyeon, add noodles to boiling water and
cook for 3 to 4 minutes). Drain and rinse under cold water. Divide
noodles into four servings.
Pour equal amounts of soy milk (about 1-1/2 cups) over your noodles.
Garnish with julienned cucumber, tomatoes, black pepper, salt, and
sesame seeds. Add a handful of ice cubes to each bowl to keep the
soup chilled throughout.
Recipe by Joanne Molinaro
Recipe FROM: <
https://thekoreanvegan.com/
easy-and-delicious-cold-kong-guksu-recipe/>
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