Traduzindo esta receita para o seu idioma... A página será atualizada automaticamente.
Kongguksu
Korean Cold Soy Milk Noodles
A refreshing and protein-rich Korean summer noodle dish featuring chilled noodles served in a creamy, homemade cold soy milk broth. It's surprisingly simple to make and incredibly satisfying.
🧂 Ingredientes
- 1 cup Dried soybeans
- 200 g Thin wheat noodles (e.g., somen or somyeon)
- 1/2 Cucumber
- to taste Salt
- generous amount Ice cubes
- 4-5 cups Water
👨🍳 Instruções
- 1
Soak the soybeans: Place the rinsed dried soybeans in a large bowl and cover with plenty of cool water (at least 3 times their volume). Let them soak for at least 8 hours, or preferably overnight, at room temperature. The beans will swell significantly.
⏱️ 8+ hours - 2
Cook the soybeans: Drain the soaked soybeans and rinse them again. Place them in a saucepan and cover with fresh water by about 2 inches. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook for about 10-15 minutes, skimming off any foam that rises to the surface. This step helps remove any beany taste and ensures they are tender.
⏱️ 15 minutes - 3
Blend the soybean broth: Drain the cooked soybeans, reserving about 1 cup of the cooking liquid. Transfer the cooked soybeans to a high-powered blender. Add 3 cups of fresh cold water and the reserved cooking liquid. Blend on high speed until completely smooth and creamy, about 2-3 minutes. If the broth is too thick, add more cold water, 1/4 cup at a time, until it reaches your desired consistency – it should be pourable but rich.
⏱️ 5 minutes - 4
Chill the broth: Pour the blended soybean broth into a large bowl or pitcher. Stir in a generous amount of ice cubes to chill it rapidly. You can also refrigerate the broth for at least 30 minutes to ensure it's thoroughly cold. Taste and season with salt as needed. The salt enhances the nutty flavor of the soybeans.
⏱️ 30+ minutes (chilling) - 5
Cook the noodles: While the broth is chilling, bring a large pot of water to a rolling boil (no salt needed in the noodle water). Add the thin wheat noodles and cook according to package directions, usually 3-5 minutes, until al dente (tender but with a slight bite). Be careful not to overcook them.
⏱️ 5-10 minutes - 6
Rinse and drain noodles: Once cooked, immediately drain the noodles into a colander and rinse them thoroughly under cold running water. This stops the cooking process and removes excess starch, preventing them from clumping together. Drain very well.
⏱️ 2 minutes - 7
Assemble and serve: Divide the chilled, well-drained noodles between two serving bowls. Ladle the very cold soy milk broth over the noodles. Garnish generously with the julienned cucumber. Add a few more ice cubes to each bowl if desired to keep it extra cold. Serve immediately.
⏱️ 3 minutes
💡 Dicas Profissionais
- ✓This dish is a classic Korean summer specialty, perfect for hot weather.
- ✓The creamy soybean broth is naturally rich in protein and provides a satisfying meal.
- ✓For an even richer flavor, you can add a tablespoon of toasted sesame seeds or a few blanched pine nuts to the blender with the soybeans.
- ✓Ensure the soybeans are fully cooked to avoid any residual raw bean taste.
✨ Ideias de Variações
Inspiração para sua própria versão desta receita
- Add toasted sesame seeds to the broth before blending for a nutty aroma.
- Blend in a small amount of blanched pine nuts for added richness and flavor.
- Garnish with a sprinkle of black sesame seeds or a drizzle of sesame oil.