Kong-guksu (Chilled Soybean Noodles)

How to make it

1. 1

   Prep

   • Rinse the white soybeans and soak them in cold water for 8 hours. / • Julienne the cucumber. / • Grind the sesame seeds fine.

2. 2

   Put the soaked soybeans in fresh water and boil for 12 minutes.

3. 3

   Rinse the boiled soybeans in cold water and rub off some of the skins.

4. 4

   Grind the soybeans, water, and sesame seeds smooth, then pass the mixture through a strainer.

5. 5

   Season the soybean broth with salt and keep it cold.

6. 6

   Boil and rinse the somyeon noodles, put them in a bowl, and pour the soybean broth over them.

7. 7

   Top with the cucumber and ice.

No coming back

Things that actually went wrong over 20 years in a kitchen.

• Undercooked soybeans leave a raw, grassy smell.
• Boiled too long, the soybean broth turns chalky.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the broth is too salty, add cold water or more ice. The ice thins it further as it melts, so it should taste slightly salty when you serve it.

Storage

The soybean broth keeps 2 days refrigerated. Use the noodles right away.