A dish for Korea’s hottest weeks: boiled soybeans are blended with sesame into an ice-cold milk, then served with chilled noodles. It has no heat, no sauce, and nothing red—exactly the opposite of Korea’s spicy cold noodles. Salt is served at the table because salted soy milk will settle within half an hour.
Drain the soaked soybeans and boil them in plenty of water for 12 minutes. Do not overcook them; soybeans cooked too long will have a pronounced bean smell. Mash one between two fingers; it is ready if it breaks apart easily.
Transfer the boiled soybeans to cold water and rub them between your palms; the skins will rise to the surface. Skim them off and discard. If the skins are not removed, the soy milk will be gritty and catch in your throat. This step is labor-intensive and is the key to the texture of kongguksu.
Blend the peeled soybeans, sesame seeds, and half of the cold water in a high-powered blender for 3 minutes, until completely smooth. Add the remaining water and blend once more. Strain through fine cheesecloth if you like; many Korean households leave the solids in.
Cook the noodles according to the package directions, drain them, and rinse in ice water while rubbing them gently with your hands. This removes surface starch; if you skip it, the noodles will stick together in the bowl and cloud the soy milk. Drain thoroughly and set aside.
Twirl the noodles into serving bowls, pour the ice-cold soy milk over them, and add a few ice cubes. Arrange the cucumber cut into matchsticks and tomato slices alongside. Halve the eggs and place them in the center.
Serve the coarse salt separately in a small bowl. Each person salts and stirs their own bowl; this is not just a matter of preference, but necessary to keep the soy milk from settling. Serve and eat immediately while cold.
Soak dried soybeans in cold water overnight for at least 8 hours. Chill the blended soy milk in the refrigerator for at least 3 hours before serving; kongguksu is served cold, never warm.
Erişteyi şoklamayı atladım, sıcak erişte sütü ılıttı ve kâse soğuk kalmadı.
Soyanın kabuklarını ayıklamak sabır istiyor ama ayıklamayınca süt kum gibi oluyor. Soyayı haşlarken fazla pişirmemek de gerekiyor, dağılan soya sütü tortulu yapıyor ve sonra süzmek zorunda kalıyorsunuz.
Kore'de yazın her yerde satılıyor, evde yapması düşündüğümden kolay çıktı.
Soyayı bir gece ıslatırsanız hem haşlama süresi hem kabuk ayıklama kolaylaşıyor, bir sonraki sefere deneyin.
Susamı soyayla birlikte çekmek sütü kremsi yapıyor, ayrı çekince tat dağıldı.
Tuzu sofraya verme fikri doğru, sütü baştan tuzlayınca fazla geldi ve geri alamadım.
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