(chopping)
(upbeat music)
- Hi, everybody!
How have you been doing?
You're doing very well?
Me, too!
As long as we make delicious food, every day is happy.
It doesn't matter, hot or cold, isn't it?
(laughs)
Today let's make some refreshing and delicious noodle soup.
Cold noodle soup made with soy beans.
It's kongguksu.
Kongguksu is soy milk noodle soup.
I got these from a Korean store.
You can use either one.
This is kind of organic, you know, organic soy beans.
Half a cup of soy beans.
We are going to make for two servings,
nice size noodle soup.
Let's wash.
Soak these.
Small amount soy beans with lots of water.
The soaking time takes from five to overnight,
It depends on your room temperature.
If your room is warm then it takes a shorter time.
If your room is cold it takes a longer time.
This is the soy beans just now the soy beans.
And these are, around 10 hours ago, now really huge.
Strain this.
I will add two cups of water.
Turn on the heat over medium-high heat.
I will just cook over medium-high heat
15 minutes without the lid.
Because sooner or later these beans
will be really boiling over,
lots and lots of foams, will be coming up.
So just let it open.
This is my hard boiled egg.
(cracking)
I'm going to shell this.
My beans are really boiling, vigorously,
and a lot of foams.
Occasionally, stir this.
(bright music)
15 minutes passed! I will
turn down the heat to very low.
And simmer.
Close the lid.
Cooking these beans is very important.
If the beans are cooked too long, it smells like
a kind of meju, meju blocks
when you make Doenjang, kind of a smell.
Also, if we don't cook long enough,
it's not cooked, so when we grind this,
we have to grind this, and it's not going to be very smooth.
That's why it has to be cooked,
but it shouldn't be cooked too long.
15 minutes over medium-high heat
and five minutes low heat is perfect.
A few years ago I uploaded my kongguksu video,
but today is a little upgraded version.
More nutty and a little sticker.
Turn off.
See?
Wow, pretty!
Gorgeous looking beans!
Mmm~
When you chew, it shouldn't be like a crispy sound.
Firm and also soft.
What a confusing instructions, huh?
(laughs)
Firm and soft!
Strain this.
Make it cool down.
After cooking, this water is sweet.
All kinds of sweetness is melted here,
but a little bitter, just a little bitter, but I use this.
You know, every family these days has a blender.
It has to be very powerful.
If it's not powerful just keep grinding
for a longer time.
I will just add here.
Soy bean water, let's see how much.
About half a cup
and then I will add three cups of cold water.
To make it more tasty,
I will add toasted sesame seeds,
very crispy, and also pine nuts.
Two tablespoons pine nuts
and sesame seeds also, two tablespoons.
(blender whirring)
This smells so good!
Let me taste this foam.
Mmm, delicious!
These days I always make this.
Kongguksu, almost every other day I make it.
Also every other day also naengmyeon,
cold noodle soup or bibim-naengmyeon.
That's my favorites for my summertime.
Refrigerate this, it will still be nice even 24 hours later.
Keep it really cold.
Then, as long as you have this, just boil noodles
and then pour this, just eat with kimchi.
This guy's my garnish.
(chopping)
This one, I'll cut and eat with a dipping sauce.
Saamjang, dipping sauce I'm going to eat with it.
This one, I'm eating!
Tomato.
And egg.
I like it, this time, different style.
All the time, we cut it in halves.
This one.
This is my dipping sauce to dip my cucumber.
Ssamjang is a mixture of doenjang, gochujang,
garlic, green onion, sesame oil.
My water is boiling.
I have to cook my noodles.
I will add, for each person, four ounces.
So eight ounces I will just cook.
This is called somyeon in Korean.
Very thin wheat noodles.
Just stir with your wooden spoon so that
these guys don't stick to each other.
And then close it half because it's going
to be really boiling over soon.
Okay, my noodles are done.
You can use some chop sticks to take a sample to taste.
You can hear the kind of chewy sound?
It's not soggy, and well cooked.
That's it, let's go and rinse it in cold water.
(water splashing)
Just wash.
Wash with your both hands.
Once the noodles are done,
we gotta eat quickly before noodles go soggy.
Busy, busy!
I will bring my soy milk.
We didn't add any salt here.
I will add one and a half teaspoons salt.
One, half, mix.
Just before eating, add the salt.
If you add the salt too much before,
just right after you grind it,
it's going to be liquefied.
So right before serving, add the salt.
Wow, look at this!
Really, really heavy looking.
I love that!
We still have some leftover.
I'm going to add some ice cubes.
Around five or six.
Cucumber.
We don't need many side dishes, just kimchi.
My kimchi's so, now really in its peak, really tasty!
Also, I like to taste this.
This is seasoned dried pollock.
Bugeopo muchim.
I already posted this recipe, maybe a month ago.
This is ssamjang.
I like to dip this cucumber in it.
kongguksu!
I made this for you guys.
You guys can make this.
So easy, isn't it?
Just half a cup of dried soy beans,
that's all you need, (laughs) and noodles!
You will hear my slurping sounds.
(slurping)
Mmm!
Delicious.
This soy milk is so, so nutty,
because we added the pine nuts.
Pine nuts and toasted sesame seeds are perfect combination.
Cucumber and ssamjang.
So delicious!
(slurping)
Cold and refreshing and nutty, soy milk is so yummy.
And key point about this recipe
is that just make it really, really puree.
Make it soft and creamy, so that
you can drink, drinkable!
That's the only thing that you can keep in mind.
Today we made kongguksu, cold, cold, kongguksu;
soy milk noodle soup.
Enjoy my recipe.
See you next time!
Bye!
(bright music)