ⓒ illustrated by BODAM

Kongguksu(Noodles in cold soybean soup)

Ingredients and Quantity (4 servings)

500g Fine wheat noodle (somen), ½ cucumber (75g), 2 cherry tomatoes, a little salt

Soybean soup: 1 cup of white beans (200g), 3 tablespoons of sesame seeds, ½ cup of pine nuts (75 g), 6 cups of water (1.5 L)

To prepare
1. Pick white beans that are not rotten, wash well, put them in a bowl, pour water enough to soak the beans, and macerate them for about 3 hours.
2. Put macerated beans and water in a pot to the extent to be soaked and boil them for 20 minutes in medium heat, then turn off the fire when the smell of beans ripens.
3. Rinse the boiled beans in cold water and rub them by hand to peel off.
4. Put boiled beans, sesame seeds, and pine nuts in the mixer, pour 6 cups of water, grind finely, and strain them into a fine strainer.
5. Cool the soybean soup in the refrigerator.
6. Slice cucumber diagonally and cut into thin slices.
7. Cut cherry tomatoes in half.

To cook
1. Pour 16 cups of water into a large saucepot and add noodles when it starts to boil. When the bubbles generate and it starts to boil, pour 1 cup of cold water, and stir the noodles. Boil for 3~4 minutes, rinse several times in cold water, make a dose for each serving, and place on a plate to drain.
2. Put noodles in a bowl, topping with sliced cucumbers and tomatoes, and pour bean soup. Serve with salt.

Tip
While preparing some noodles, pour about half a cup of cold water when the water boils and boil again to make the noodles chewy. You can also use black beans, pine nuts, and sesame seeds to make savory soup instead of white beans.