Kong Guksu / Cold Soy Milk Noodle Soup

Kongguksu is a summer delicacy that is healthy and refreshing. This noodle soup is served, in cold savory soy milk. Handmade soy milk is not as difficult as you might think, and it worth making! ------------------------------------------------------------------------------------------------------------------------------------------------------ Ingredients 1 cup(150g) dried yellow soybean (meju soybean) 4 cups water, add in a blender 1/3 cup almond or 2 tablespoons of almond powder 200g somyeon, somen noodles 1/2 teaspoon salt 1/2 cucumber 1 cup of dried soybean will expand to 2 cups after soaking it for 6 hours Instructions 1. Rinse the soybeans in water. Then soak them in water for 6 hours. 2. Drain water. Add enough water to cover. Add salt and bring to a boil. Skim off when boiling and lower the heat to medium and cook for an additional 10 minutes with no lid. 3. Julienne the cucumber for garnish. 4. Turn off the heat. Drain and rinse the soybeans in cold water. Add 2 cups of cooked soybeans, 4 cups of water and 1/3 of almond or 2 tablespoons of almond powder in a blender and grind finely. Stir well and refrigerate to chill. Soymilk can be sieved or poured directly to the noodles. 5. Cook the somyeon noodles according to the package instructions. Pour cold water, when boiling. Drain quickly and rinse in cold water. Place the noodles in a colander to drain, for about 2 minutes. Make serving size mounds. Place the mounds in the bowl. If you let the noodles in a colander too long (more than 3 minutes) they’ll stick each other and it’ll be hard to make mounds of noodles. 6. Pour the chilled soy milk over the noodles. Garnish with the cucumbers. This dish is served very cold with salt at a side. More information WebSite : www.ongofood.com Facebook : www.facebook.com/ongofood Instagram : www.instagram.com/ongofoodkorea #vegan #noodle #koreanfood