[4K] aespa, ZEROBASEONE, NOWADAYS, tripleS, YOUNITE, FANTASY BOYS, TIOT | On the way to music bank 240517
2024-05-17
Also dubbed “the beef of the field,” beans are rich with protein. It is said that having beans daily will help one stay fit. Soybeans originate from the northern part of the Korean Peninsula and Manchuria, in northeast China. Locals have enjoyed various soybean dishes since the old days. In particular, soybean soup made by grinding soybeans was a local favorite from the past. This soybean soup has developed into kongguksu, or noodles in chilled soybean broth. We enjoy it today by chilling the soybean puree with ice cubes and adding cooked noodles. Today, it’s relished as a summer specialty that helps locals ward off the sweltering heat.
Main Ingredients :
(Serves 2)
200 g medium-thick noodles, 400 g black soybeans, 45 g roasted peanuts, 2 tbsp black sesame seeds, 25 g roasted almonds, 1/4 of a cucumber, 50 g tomato, 2 g black sesame seeds (for garnish), 1 tsp sugar, 1/2 tsp salt, water
Spices :
☑ Soak the soybeans in cold water for more than 8 hours to soften them.
☑ Grinding soybeans with almonds, peanuts and black sesame seeds for about 1 minute will enhance the taste of the soybean puree.
☑ Add a little bit of cold water several times when the water is boiling. Then, the noodles will become chewy.
☑ Adjust the thickness of the soybean broth with cooked soybean water, water, or milk.
Seon Dong-ju: Head Chef of the Menu Development & Consulting Division of CJ Freshway
Head Chef of the Menu Development & Consulting Division of CJ Freshway
Head Instructor of CJ Cooks / Host of Hansik Cooking Class
2024-05-17
2024-05-01
2024-05-06
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