Korean Soybean Noodles (Kong Kook Su)
Yellow soybean paste is a fermented paste made from yellow soybeans, salt, and water.
Recipe Summary Korean Soybean Noodles (Kong Kook Su)
A healthy and refreshing Korean noodle dish.Ingredients | Soybean Pasta Stew1 cup dried soybeanshot water to cover2 ½ cups watersea salt to taste1 (9 ounce) package Korean noodles2 tomato wedges1 cucumber, thinly sliced1 teaspoon black sesame seeds, or to taste (Optional)DirectionsPlace soybeans in a bowl; add enough hot water to cover. Soak soybeans for 1 to 2 hours; drain.Transfer soybeans to a pot and add enough water to cover; bring to a boil. Drain and rinse well under cold water.Bring a pot of water to a boil; add noodles and cook until tender yet firm to the bite, 3 to 4 minutes. Drain.Combine soybeans and 2 1/2 cups water in a blender; blend until smooth. Add water or strain water until desired consistency is reached.Place noodles in a bowl and top with pureed soybeans, tomato, cucumber, and sesame seeds; season with salt.You can prepare the cooked soybeans in advance and freeze it. Just thaw and blend.Info | Soybean Pasta Stewprep:
10 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
2
Yield:
2 servings
TAG : Korean Soybean Noodles (Kong Kook Su)Soups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes,
