Kong-guksu is a dish of cold noodles in a chilled soybean puree which is made of ground white soybeans after soaked, boiled and skinned. Kong-guksu is sweet and rich in nutrition. It is a summer specialty for people who are easily exhausted from the hot weather.
Kong-guksu (Institute of Traditional Korean Food)
● 1/4 cup white bean, 5 cups soaking water,
● 4 cups boiling water,
● 4 1/2 cup grinding water
● 1 tbsp salt
● 350 g noodles (thin noodles), 10 cups boiling water,
● 1 cups additional boiling water
● 1/2 ea cucumber, 1/2 ea tomato
1. Wash the bean cleanly and remove useless elements. Soak in water for 8 hours.
2. Clean cucumber by rubbing with salt, cut into 5 cm-long and 0.3 cm-wide diagonally. Shred them at intervals of 0.3 cm-thick, dip in cold water.
3. Halve tomato lengthwise, cut into 2 cm-thick.
4. Put the soaked bean and water in the pot, heat it up for 5 min. on high heat. When it boils, continue to boil it for another 5 min.
5. Put the boiled bean on a tray in water and peel the skin by rubbing with hands.
6. Put the bean and grinding water in a mixer, grind finely, filter through a strainer and season with salt.
7. Pour water in the pot and heat it up for 9 min. on high heat. When it boils, put noodles and boil for 1 min. When it boils over, add 100 g of water, let it sit for 1 min. Repeat adding 100 g of water and boil it for 30 sec. more.
8. Take out the noodles from the pot, rinse in cold water, make coils with noodles, drain water through a strainer.
9. Place the noodles in a bowl, garnish with cucumber and tomatoes, finally pour the bean soup.
(Adapted from the Institute of Traditional Korean Food)