Naeng Kongguksu One of the Summer Foods in South Korea You Must Try

 

Enjoying various culinary delights, especially cold foods such as ice cream, can indeed be a moodbooster, especially if enjoyed during the summer. However, did you know that in South Korea there are various summer food menus that are healthy for the body, one of which is "Naeng Kongguksu".

A recommended dish for those of you who might lose your appetite from the heat is naeng kongguksu, noodles in cold soy soup. The soup is made by soaking cooked soybeans in cold water and then grinding them with a millstone.

Then the noodles are added with cucumber slices, boiled eggs, and tomatoes. For taste, you can add sugar or salt. It's high in protein, so this savory dish is great for refreshing on a hot, humid day.

Because it's still a COVID-19 pandemic, you can try to make this dish at home!

Ingredients (2 servings)

-         ½ cup dried soy beans (90 grams), washed and soaked in cold water for overnight

-         2 tablespoons toasted sesame seeds

-         2 tablespoons pine nuts

-         8 ounces somyeon (thin wheat flour noodles)

-         1½ teaspoons kosher salt

-         1 hard boiled egg, shelled and cut into 8 equal pieces

-         ½ cup cucumber matchsticks

-         1 small tomato, sliced

-         10 to 12 ice cubes, optiona

 

Directions, Make the soy milk

-     Strain the beans and add them to a heavy pot with 2 cups of water. Cook for 15 minutes over medium high heat, uncovered. Then cover and simmer for another 5 minutes over low heat.

-        Remove from the heat. Uncover, stir, and let them cool down for 10 minutes.

-    Transfer the beans and the water from cooking them (about ½ cup) to a blender. Add 3 cups of cold water, the pine nuts, and the sesame seeds.

-      Blend at high speed for 1 to 2 minutes, until everything is smooth and creamy. It may take longer depending on the power of your blenders.

-         Transfer the soy milk to an airtight container or glass jar and refrigerate for up to 24 hours until you’re ready to make kongguksu.

 

Cook the noodles

-         Bring a large pot of water to a boil over medium high heat.

-         Add the noodles and stir them with a wooden spoon so they don’t stick together. Cook for 2 to 3 minutes. If it boils over, stir and crack the lid.

-         Taste a sample to see if the noodles are cooked. You can use chopsticks or tongs. There shouldn’t be anything hard in the noodles when you chew them. If there is, cook them longer. If they are done, remove from the heat.

-         Transfer the noodles to a large strainer and rinse them in cold running water. Gently rub the noodles between your palms and in the strainer until they are cold and not slippery. Divide the noodles into 2 equal portions and gently squeeze excess water from each portion and put them into 2 large shallow bowls.

 

Put it together

-         Bring the soy milk from the refrigerator. Add the salt and stir it in well with a wooden spoon. You can add more or less salt depending on your taste.

-         Pour the soy milk on top of the noodles in each bowl. Place cucumber, egg, tomato pieces on top of the noodles. Add some ice cubes if you use. Serve right away with kimchi and a few more side dishes.

 

Source : https://gayahidup.dreamers.id/article/74877/yuk-intip-7-makanan-musim-panas-di-korea-selatan-yang-wajib-kamu-coba , https://www.maangchi.com/recipe/kongguksu

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