Kongguksu

What to get ready

• Dried soybeans 8.5 oz
• Somyeon (thin noodles) 11.3 oz
• Cucumber 4.2 oz
• Tomato 4.2 oz
• Salt 0.3 oz
• Roasted sesame seeds 0.7 oz

Method

1. 1 Soak soybeans in cold water for 6 hours or overnight until they swell.
2. 2 Boil the beans for 12 minutes until tender, rinse with cold water, and then rub to remove the skins.
3. 3 Grind the soybeans with cold water and roasted sesame seeds until very smooth, then strain through a sieve to obtain a creamy soy milk.
4. 4 Add a pinch of salt to the soy milk and refrigerate for 30 minutes until completely cool.
5. 5 Boil somyeon noodles for 3 minutes, rinse with cold water, and squeeze out excess water to form individual strands.
6. 6 Arrange the noodles in a bowl, pour in the cold soy milk, and top with shredded cucumber and tomato slices.

With an appliance

• Pressure cooker 42 min

  Replace step 2: cook the soaked soybeans under high pressure for 4 minutes, then let them rest naturally for 6 minutes; this only reduces the cooking time by about 2 minutes, but the beans are softer, easier to grind into a smooth paste, and there's no need to test for doneness. The cooling steps remain the same.