“Kongguksu” – Soy Milk Cold Noodle Soup

| Doyd

Inspired by Maangchi, I wanted to create my own version of her Soy Milk Cold Noodle.  It was super easy and I loved it. Although my family doesn’t like cold noodle dishes that much, I personally enjoyed the nutty and creamy cold soup base.

This is a very easy and healthy & economical noodle dish perfect for the warm days of coming summer months.

For the recipe, you can visit Maangchi’s website.  She is the expert and I am just a fan.

If you have any questions, feel free to leave me a message.

IMG_4708

Wash Soy Beans and remove dead floating ones
Wash Soy Beans and remove dead floating ones
Soak for 10-12 hours
Soak for 10-12 hours
After soaking, wash well with bare hands and scrub soy beans together to remove softened skin.
After soaking, wash well with bare hands and scrub soy beans together to remove softened skin.
After washing the soy beans well, cook for 10-15 minutes then drain.
After washing the soy beans well, cook for 10-15 minutes then drain.
Put soy beans, salt, mixed nuts in the blender
Put soy beans, salt, mixed nuts in the blender
Add water (2 1/2 cups of water to 1 cup of cooked soybeans) and some ice then blend until smooth
Add water (2 1/2 cups of water to 1 cup of cooked soybeans) and some ice then blend until smooth

Leave a comment