Double the Richness! Soy Milk Noodles with Milk & Savory Soybean Pancakes
Double the Richness! Soy Milk Noodles with Milk & Savory Soybean Pancakes
A Wholesome Bowl: Creamy Soy Milk Noodles Made Richer with Milk, Plus Crispy Soybean Pancakes
I’ve been using convenient store-bought soy milk powder for kongguksu for years, finding it so easy and delicious that I never felt the need to make it from scratch. However, I recently found myself with leftover soybeans (baektae) in the fridge that I wanted to use up. Kongguksu seemed like the perfect dish! Since it had been a while since I made soy milk from scratch, I wanted to make it extra nutritious and rich, so I decided to add milk. As expected, it turned out incredibly creamy and flavorful! And to make it a complete meal, I used the leftover soybean pulp to make delicious soybean pancakes (kongjeon). Kongguksu and kongjeon are a match made in heaven! The refreshing coolness of the soy milk noodles paired with the tender, savory kongjeon is simply delightful. Enjoy this nutritious and flavorful milk-infused kongguksu, perfectly complemented by its delightful pancake partner. Stay healthy today! ♡
Kongguksu & Kongjeon Ingredients- 3 cups dried soybeans (baektae)
- 600ml water
- 5 packs milk (approx. 100ml each)
- A small amount of cucumber
- 2 cherry tomatoes
- 2 hard-boiled eggs
- 3 Tbsp pancake mix (for kongjeon)
- 3 Tbsp kimchi juice (for kongjeon)
- 1 cup kimchi (finely chopped, for kongjeon)
- 3 Tbsp soybean pulp (for kongjeon batter)
Seasoning & Garnish- Olive oil (for frying kongjeon)
- Black sesame seeds (for garnish)
- Salt (to taste)
- Olive oil (for frying kongjeon)
- Black sesame seeds (for garnish)
- Salt (to taste)
Cooking Instructions
Step 1
First, thoroughly rinse the 3 cups of dried soybeans. Soak them in plenty of water for at least 6 hours, or preferably overnight, until they are fully hydrated. Soaking makes the skins easier to remove and softens the beans.
Step 2
After soaking, gently rub the soybeans between your hands to remove the skins. Removing the skins results in a smoother and cleaner tasting soy milk. Tip: If removing skins is tedious, you can briefly blanch the soaked beans in boiling water before peeling.
Step 3
Place the peeled soybeans in a pot and boil them until they are completely tender and soft, about 15-20 minutes. (Using a pressure cooker will speed up the cooking time.) Drain the boiled beans and let them cool completely. Once cooled, combine the cooked soybeans, 600ml of water, and 5 packs of milk in a blender. Blend until very smooth. If the soy milk is too thick, add a little more water. If you detect any raw bean smell, boil the beans once more before blending.
Step 4
Set aside the desired amount of soy milk for the kongguksu. To the remaining soybean pulp, add 3 tablespoons of pancake mix, 1 cup of chopped kimchi, and 3 tablespoons of kimchi juice. Mix well to form a batter. Heat a frying pan with a little olive oil, and spoon dollops of the batter to form small pancakes. Fry on both sides until golden brown and crispy.
Step 5
Bring a generous amount of water to a boil for cooking the noodles. (It’s good to have slightly more water than you would for regular ramen.)
Step 6
Prepare the toppings for the kongguksu: thinly slice the cucumber and halve the cherry tomatoes. Cut the hard-boiled eggs in half.
Step 7
Add the kongguksu noodles to the boiling water and cook according to package directions. Once cooked, rinse the noodles under cold water to remove excess starch. Place the noodles in a serving bowl. Pour the rich and creamy soy milk generously over the noodles. Arrange the prepared cucumber, cherry tomatoes, and hard-boiled egg halves on top. Season with salt to taste and sprinkle with black sesame seeds for garnish.
Step 8
Serve the delicious kongguksu and kongjeon immediately. Enjoy the refreshing and creamy soy milk noodles alongside the warm, crispy soybean pancakes for a truly satisfying meal!
