Baek Jong-won's White Soybean Kongguksu

• 500g white soybeans (for boiling)
• 1.5L purified water (for boiling)
• 1.5 cups boiled white soybeans (195g, for soy milk)
• 2 cups ice (160g)
• 1 cup purified water (180g)
• 1 tbsp whole sesame seeds (5g)
• 0.25 tbsp fine salt (3g)
• 100g somyeon (thin wheat noodles)
• 0.5 cup cucumber (50g)
• 1 cherry tomato
• 0.5 tbsp soybean powder (3g)

Recipe 🍳

Cooking tips 💡

• You can portion and freeze the boiled soybeans so you can blend them fresh whenever you want to eat.
• If you don't have ice, you can use 2 cups of cold water instead of the purified water when blending the soy milk.
• Adding cold water in stages when the somyeon boils over prevents overflow and helps cook the noodles to a chewy texture.
• Rubbing the boiled soybeans in cold water to remove the skins makes the soy milk smoother and cleaner.

Recommended for 🙋

• ⭐Those who want a rich kongguksu made by boiling white soybeans themselves instead of using tofu or milk.
• ⭐Those who want to pre-boil and portion soybeans to enjoy cool noodle dishes throughout the summer.
• ⭐Those who love the combination of nutty soy milk and chewy somyeon noodles.