dinner · vegan · vegetarian · dairy-free
Kongguksu
Korean summer noodles in chilled, creamy homemade soy milk with sesame and cucumber.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy, tree nuts and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
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Method
-
1
Boil soybeans 10 minutes; rinse and rub off skins.
-
2
Blend beans with sesame and cold water until very smooth.
-
3
Chill the soy milk.
-
4
Cook noodles and rinse in ice water.
-
5
Pour soy milk over noodles; top with cucumber and season with salt at the table.
