Soy Milk Noodle Soup (Kongguksu)

Steps

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1. 1
   Wash and soak the soy beans in water for 5 hours to overnight depending on room temperature—warmer rooms require shorter soaking time.
   ▶ ≈0:46
2. 2
   Strain the soaked beans and add 2 cups of water. Bring to a boil over medium-high heat.
   ▶ ≈1:36
3. 3
   Cook uncovered over medium-high heat for 15 minutes without a lid to allow foam to rise and dissipate, stirring occasionally.
   ▶ ≈1:55
4. 4
   Reduce heat to low, cover, and simmer for 5 minutes. The beans should be firm yet soft—not crispy and not overcooked.
   ▶ ≈2:46
5. 5
   Drain the beans and reserve the cooking liquid. Blend the cooked beans in a powerful blender with about half a cup of the cooking liquid and 3 cups of cold water until completely smooth.
   ▶ ≈3:38
6. 6
   Add 2 tablespoons of toasted sesame seeds and 2 tablespoons of pine nuts to the blended mixture and blend until fully incorporated and creamy.
   ▶ ≈4:49
7. 7
   Refrigerate the soy milk broth until well chilled. It can be made up to 24 hours ahead.
   ▶ ≈5:43
8. 8
   Slice the cucumber and cut the tomato and hard-boiled egg into pieces for garnish.
   ▶ ≈5:56
9. 9
   Boil a large pot of water and cook the thin noodles (8 oz total, 4 oz per person), stirring to prevent sticking. Cover partially to prevent boiling over.
   ▶ ≈7:16
10. 10
    Drain the cooked noodles when chewy but fully cooked. Rinse thoroughly in cold water, rubbing gently with both hands until completely cooled.
    ▶ ≈8:09
11. 11
    Add 1.5 teaspoons of salt to the chilled soy milk broth just before serving, stirring well. Add salt only at the last moment to prevent the broth from becoming thin.
    ▶ ≈9:02
12. 12
    Place cooled noodles in a bowl, pour the seasoned soy milk broth over them, add 5 to 6 ice cubes, and arrange cucumber, tomato, and egg on top. Serve immediately with ssamjang for dipping.
    ▶ ≈9:46