Kongguksu (Cold Soy Milk Noodle Soup)

Step 1

In a medium bowl, combine soy beans with enough water to cover by 3 inches and refrigerate for 8 hours or up to overnight. Drain.

Step 2

In a large pot, cover soaked soy beans with enough water to submerge by 2 inches and bring to a boil over high. Reduce heat to medium and simmer, stirring occasionally and skimming foam and skins that rise to the top, until beans have softened but are still slightly crunchy, 10 to 12 minutes. (The beans should still have a little snap to them.) Drain beans and transfer to a large bowl.

Step 3

Fill the bowl with cold water, swish the beans around, then drain, pouring off any skins that rise to the top. Repeat until the beans are cold and the loosened skins are gone. (Not all skins need to be removed, just the ones that fall off on their own.)

Step 4

Meanwhile, cook noodles according to package instructions until al dente. Drain and run under cold water to stop the cooking. Divide among 4 bowls.

Step 5

In a blender, combine soy beans with the chilled water and salt, then purée until smooth. Season to taste with more salt, if desired. If the broth isn’t cold, stir in a few ice cubes to chill it down before pouring it over the noodles. (Remove the ice first.) Garnish with cucumbers and sesame seeds, if using, and serve immediately.