Kong guksoo

This recipe is amazing! It is the best soy bean cold noodle dish I've had and my hubby loves it! It is annoying to make because it is time consuming to remove all the peels from the beans. However, I hear you can buy pre peeled beans or there is an easier recipe using tofu, which I will try another day. I usually make a lot and put the rest in the fridge. It lasts for about 1 week in the fridge. 

Ingredients: 

-soy bean (I start with two cups but will need to remeasure after cooking) soy beans are round but change shape when put in water

-4 cups of water 

-2 table spoons of pine nuts 

-1 table spoon of sesame seed

-1 cucumber

-1 tomato

-1 boiled egg (I skipped this, this time)

-salt to taste

-noodles( I used flour hand cut noodles but you can use somyun like the picture below)

Instructions:

1. Put beans in water for 12 hours (cover completely with enough water)

2. Boil beans w 1 teaspoon of salt for 15 mins

3. Wash beans with cold water and rub them to remove all bean peels.

It will look like this after they are all removed. 

4. Toast the pine nuts using a pan for about one minute. 

5. In the mixer put 2 cups of the peeled soy beans, pine nuts, sesame seeds, and 4 cups of water. 

6. Mix for about 15 minutes. Must mic well. If you still see little seeds it is because it needs more time in the mixer. 

7. Add salt to taste.

8. Boil water in a pot and cook the noodles. Taste them to see if they are done. 

9. Rinse the noodles in cold water until noodles are cold. 

10. Cut cucumber and slice the tomato. 

11. Put noodles in a bowl. Pour blended soy milk, ice, and decorate with cut cucumber and tomato. (Put peeled boiled egg on top if wanted)

Enjoy!!