Kongguksu (Korean Cold Soybean Noodle Soup)

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Drain the soaked soybeans and rinse them thoroughly under cold water.

   Oko 2 min

2. 2

   Transfer the rinsed soybeans to a large pot, cover with fresh water, and bring to a boil over high heat.

   Oko 5 min

3. 3

   Reduce the heat to medium-low and simmer the soybeans for 10-15 minutes, until they are tender but not mushy.

   Oko 15 min

   Napomena kuhara: Do not overcook the soybeans, as this can affect the texture of the broth.

4. 4

   Drain the cooked soybeans and immediately transfer them to a bowl of ice water to stop the cooking process and cool them down.

   Oko 3 min

5. 5

   Rub the cooled soybeans between your hands to remove their skins, then discard the skins.

   Oko 5 min

   Napomena kuhara: Removing the skins ensures a smoother broth texture.

6. 6

   Combine the skinned soybeans, water, toasted sesame seeds, pine nuts, sugar, and salt in a blender.

   Oko 1 min

7. 7

   Blend on high speed until the mixture is completely smooth and creamy, about 2-3 minutes.

   Oko 3 min

   Napomena kuhara: Achieving a very smooth consistency is key for the best broth.

8. 8

   Pour the soybean broth into a container, cover, and refrigerate for at least 1 hour to chill thoroughly.

   Oko 1 h

   Napomena kuhara: A well-chilled broth is essential for this cold noodle dish.

9. 9

   Cook the noodles according to package directions, typically in boiling water for 3-5 minutes.

   Oko 5 min

10. 10

    Drain the cooked noodles and rinse them thoroughly under cold running water to remove excess starch and cool them down.

    Oko 2 min

11. 11

    Divide the chilled noodles into two serving bowls.

    Oko 1 min

12. 12

    Pour the cold soybean broth over the noodles in each bowl.

    Oko 1 min

13. 13

    Garnish each bowl with julienned cucumber, sliced tomato, and a few ice cubes.

    Oko 1 min

    Napomena kuhara: Adjust salt to taste before serving.