Yoon Yi-ryeon's U-muk Kongguk
A refreshing summer dish of homemade agar jelly served with rich soy milk made from boiled soybeans
Ingredients needed 4 servings
Recipe
Cooking tips
- Boiling agar-agar in a pressure cooker significantly reduces cooking time compared to a regular pot and yields a richer extraction.
- Boil the soybeans only until the raw smell disappears; taste a soybean to ensure no grassy flavor remains.
- Let the agar jelly cool completely and set, then serve with the chilled soybean milk.
Recommended for
- Dieters looking for a refreshing and satisfying meal without calorie concerns.
- Those who want to taste a rich, homemade soy milk that cannot be compared to store-bought versions.
- Those seeking a light traditional nourishing dish to enjoy when appetite is low in the summer.
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