• Cold Kong Guksu (Soybean Noodles)

    From Ben Collver@1:124/5016 to All on Wed Aug 28 16:00:44 2024
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    Title: Easy & Authentic Cold Kong Guksu (Soybean Noodles)
    Categories: Korean
    Yield: 4 Servings

    1/2 c Dried yellow soybeans
    1/4 c Pine nuts
    2 tb Toasted sesame seeds
    2 Medjool dates; pitted
    1 ts Sea salt
    16 oz Somyeon; or your favorite
    -noodles
    2 Cucumbers; julienned
    2 c Cherry tomatoes; halved
    2 ts Cracked black pepper
    1 ts Sea salt
    1/4 c Toasted sesame seeds

    Preparation time: 1 hour 15 minutes
    Cooking time: 18 minutes

    Delicious and cold noodle dish made with homemade soy milk!

    Homemade Soy Milk:

    Add the dried soybeans to a large bowl together with 2-1/2 cups of
    filtered water. Let it soak overnight. The next day, your beans will
    be plump and most of the water will have been absorbed. Drain and set
    aside.

    Add 2 cups of water to a medium pot, together with the rehydrated
    soybeans, over high heat. When the water comes to a boil, reduce heat
    to medium and let it cook uncovered for another 20 minutes, until the
    soybeans grow soft (not fork tender).

    Reserve 1/2 cup of the bean water and drain the rest. Rinse your
    cooked beans and place them in a high powered blender. Add your bean
    water through a sieve or strainer (to catch any shells that came off
    during the boiling). Next, add your pine nuts, sesame seeds, dates,
    and salt, together with 2-1/2 cups of filtered water. Blend on high
    for 1 minute, until totally smooth, creamy, and frothy.

    Noodles:

    To assemble your noodles, cook your noodles according to package
    instructions (e.g., for somyeon, add noodles to boiling water and
    cook for 3 to 4 minutes). Drain and rinse under cold water. Divide
    noodles into four servings.

    Pour equal amounts of soy milk (about 1-1/2 cups) over your noodles.
    Garnish with julienned cucumber, tomatoes, black pepper, salt, and
    sesame seeds. Add a handful of ice cubes to each bowl to keep the
    soup chilled throughout.

    Recipe by Joanne Molinaro

    Recipe FROM: <https://thekoreanvegan.com/
    easy-and-delicious-cold-kong-guksu-recipe/>

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