Rich and Nutty Seoritae Bean Noodles
Rich and Nutty Seoritae Bean Noodles
Summer Superfood! Homemade Seoritae Cold Bean Noodles Recipe
On sweltering summer days, what’s more satisfying than a bowl of refreshing and hearty kongguksu (cold bean noodle soup)? I didn’t appreciate it much when I was younger, but now it’s my go-to dish when I have a lack of appetite. Today, I’m sharing how to make this healthy and deeply flavorful kongguksu using premium seoritae (black soybeans), known for their rich taste. You can achieve a professional-level flavor right in your own kitchen!
Kongguksu Ingredients- 1 cup Seoritae (black soybeans)
- 4 Tbsp roasted sesame seeds
- 3 servings somyeon noodles (approx. 300g)
- 1/2 cucumber
- 2 eggs
- 3-4 cherry tomatoes (or 1/2 regular tomato)
- Coarse salt (for seasoning)
Cooking Instructions
Step 1
1. Soaking the Seoritae: First, rinse 1 cup of seoritae thoroughly under running water several times until the water runs clear. Then, add 3 cups of fresh water and let them soak for about 5 hours. Soaking them overnight in the refrigerator is also a great option.
Step 2
2. Cooking the Beans: Place the soaked seoritae and 3 cups of water for cooking into a pot. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 15-20 minutes. It’s important to cook them until they are tender but still have a slight bite (slightly undercooked). Drain the cooked beans and let them cool completely.
Step 3
3. Making the Bean Broth: In a blender, combine the completely cooled cooked seoritae, 4 tablespoons of roasted sesame seeds, and 5 cups of cold water. Blend until very smooth and creamy. Blending the bean skins thoroughly is key to a smooth, non-gritty broth.
Step 4
4. Chilling the Bean Broth: Pour the blended bean broth into an airtight container and refrigerate for at least 1 hour, or until thoroughly chilled. Kongguksu is best served ice cold!
Step 5
5. Preparing the Toppings: Hard-boil the eggs, then cool them in cold water, peel, and slice them into bite-sized pieces. Wash the cucumber, remove the seedy core, and slice it thinly into julienne strips. Halve the cherry tomatoes (or slice a regular tomato into bite-sized pieces).
Step 6
6. Cooking the Noodles: Bring a large pot of water to a rolling boil. Once boiling, add a pinch of coarse salt and then add the 3 servings of somyeon noodles. Stir with chopsticks to prevent the noodles from sticking together.
Step 7
7. Noodle Cooking Technique: When the water returns to a boil, add about 1/3 cup of cold water. Once it starts boiling again, add another 1/3 cup of cold water. Repeat this process of adding cold water a total of three times. This technique helps the noodles cook up extra springy and chewy.
Step 8
8. Rinsing and Draining the Noodles: Once cooked, immediately transfer the noodles to a bowl of cold water. Gently rub them with your hands to remove excess starch until the water runs clear. Rinse several times in cold water until they are no longer slippery. Drain them thoroughly in a colander.
Step 9
9. Assembling the Kongguksu: Arrange the drained somyeon noodles in a serving bowl. Top with the julienned cucumber, sliced hard-boiled egg, tomatoes, and other prepared toppings. Finally, generously ladle the chilled, rich seoritae bean broth over the noodles. Season with salt to your taste, and enjoy your delicious homemade seoritae kongguksu!
