#shorts #koreanfood #mukbang
400g Korean wheat noodles aka. Somyeon
300g soybeans
2 liters of water for boiling
1.2 liters of cooked bean water for blending
3 tbsp roasted sesame or sesame powder
30g pine nuts
1 cucumber
Cherry tomatoes
Egg
Sesame for sprinkling
This recipe serves approximately 4-5 portions of soup.
Instructions:
Soak the soybeans in water overnight or for at least 6 hours.
Boil the soaked soybeans in boiling water for 7 minutes. Add the beans once the water starts boiling. If you soaked the soybeans for more than 12 hours, cook them for only 3 minutes. When boiling the soybeans, use a large pot and avoid opening the lid during cooking to prevent any unpleasant odor. The soybeans should not be cooked for too long, only until they are kind of "crunchy" when broken.
Strain the beans along with the water. Keep the cooked bean water aside for later use.
Gently rub off the bean skins. You can achieve this by putting the beans back into water and rubbing them between your hands. The skins will come off and float on the water's surface. Drain the water from the container with the beans, allowing only the skins to be discarded. Repeat this process several times until most of the skins are removed.
Put the beans in a blender and mix them with the cooked bean water (about 1 liter). For a more nutty and creamy flavor, you can add 3 tablespoons of roasted sesame or sesame powder and about 30g of pine nuts. Blend everything until smooth, and then strain it to separate the soy milk from the mixture.
Refrigerate the soy milk for about 1 hour.
Cook the Korean wheat noodles (Somyeon) for 3-4 minutes and rinse them thoroughly under cold water. Cut the cucumber into thin strips and halve the cherry tomatoes. Boil an egg according to your preference.
Garnish the noodles with the cooked egg and the cut vegetables. Add the soy milk and season with salt according to your taste. You can also add some ice cubes for a refreshing cold soup. Sprinkle sesame on top. Enjoy 🥰
Note 1: The grainy part of the soybeans will be left in the sieve - you can use this as a "Hummus" spread made from soybeans: put sesame, olive oil, 1 clove of garlic, some lemon juice, sesame, and salt in a blender until it becomes creamy. Otherwise, you can store the rest of the soybeans in an airtight container and keep them in the freezer for up to 1 week.
Note 2: If you have a cheese cloth to squeeze the soybean mixture instead of using a sieve, that's great too! It will give you a clear and smooth soup 🙌
Note 3: It's best to blend the beans and water in several batches if your blender is too small. Otherwise, the water might overflow hehe.
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