This Korean noodle dish is refreshingly cold and mild, with a nutty taste that makes it perfect for very hot summer days. It's an easy recipe for even the most novice cook, costs almost nothing to make, and is a healthy and filling vegan Korean dish.
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours, 30 minutes
- 1 cup dried soybeans
- 8 oz somen or somyeon (thin, wheat noodles that are white and often come packaged in bundles)
- 2 tsp salt
- 3 Tbsp toasted sesame seeds
- 3 Tbsp pine nuts (optional)
- sliced matchstick cucumbers and/or sliced tomatoes (optional garnish)
- sesame seeds, pine nuts, or peanuts (optional garnish)
- Soak soybeans overnight in cold water OR soak in hot water for 1-2 hours.
- Drain soybeans, cover with water in a saucepan, and bring to a boil. Boil about 20 minutes over medium heat.
- At same time, boil noodles according to package directions and rinse in cold water.
- Drain soybeans and run them under cold water, rubbing them between your hands to remove their skins.
- In a blender, puree soybeans, sesame seeds, salt, and pine nuts (optional) with about four cups water. You will have to do this in a few batches.
- When mixture starts to smooth, add about 3 or 4 ice cubes or ½ cup of crushed ice.
- When puree is smooth and frothy, it is done. You can also run through a sieve and discard the solids if you want a smoother texture.
- Makes 4-6 servings, depending on how large the portions are, so plate accordingly. Place mound of noodles in bowl, cover with soybean puree, and top with optional garnish (cucumbers, tomatoes, sesame seeds, pine nuts, or peanuts). You can also add a couple ice cubes into each bowl if you like it very cold. (Serves 4-6)