Korean Soybean Noodles (Kong Kook Su)

Noodles are topped with pureed soybeans, tomato, and cucumber in this refreshing Korean noodle soup, also known as Kong Kook Su.

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1 cup dried soybeans

hot water to cover

2 1/2 cups water

sea salt to taste

1 (9 ounce) package Korean noodles

2 tomato wedges

1 cucumber, thinly sliced

1 teaspoon black sesame seeds, or to taste (optional)

Place soybeans in a bowl; add enough hot water to cover. Soak soybeans for 1 to 2 hours; drain.

Transfer soybeans to a pot and add enough water to cover; bring to a boil. Drain and rinse well under cold water.

Bring a pot of water to a boil; add noodles and cook until tender yet firm to the bite, 3 to 4 minutes. Drain.

Combine soybeans and 2 1/2 cups water in a blender; blend until smooth. Add water or strain water until desired consistency is reached.

Place noodles in a bowl and top with pureed soybeans, tomato, cucumber, and sesame seeds; season with salt.

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