soymilk (duyu) and soymilk noodles (kong guksu)

[melonpan]

soymilk (duyu) and soymilk noodles (kong guksu)

there are many ways to make soy bean milk, but here is the way i was taught.

• dried soybeans (the fresher the better)
  
• water
  
• salt
  

pick over the beans (quite often there will be tiny stones).

soak the picked over soybeans in water overnight (usually ill soak about a cup or two of soy beans in 3-5 cups

of water).

the next day, rinse the beans and boil them in water for about 10 minutes. drain again. pour the drained beans into a blender. for every cup of beans, add about a cup of fresh, cold water. cover, then blend.

strain the mush through a clean cheesecloth. (i usually skip the straining bit and make sure that i have ground the mush very fine with lots of water.)

simmer gently again for a few minutes more. be very careful, since not only can the soymilk burn, but it will sit there on the stove acting very quiet and then all of a sudden it will foam up and make a huge mess...

season to taste with salt or sugar (not both!).

serve hot or chill and drink later.

if you want a very refined soymilk, DO strain very well. you can save the left over mashed beans for use in biji dishes (콩 비지), aka okara ( おから) dishes.

if you dont mind the nuttiness or the coarseness (i actually favour it!), you can leave the soymilk in its unstrained state. you can also wait for the crushed soybeans to settle naturally to the bottom of your container in the fridge.

to serve as soymilk noodles, simply add very cold soymilk (i add lots of the 'biji') to a large bowl and top with VERY FRESH, thick, just cooked noodles. something that would work very well would be udon. handpulled jjajangmyeon noodles are ideal, but harder to come by. (NOTE!! if making kong guksu, the soymilk must be savory. only add salt, no sugar!)

top with shredded cukes and a couple ice cubes.

apparently in some parts of korea, this is served warm with noodles as a winter dish. sounds good too!

Keywords: Vegan, Vegetarian, Korean, Blender

( RG1096 )