My love for learning Korean cooking continues and here is one of my favorite noodles and chilled homemade soy milk dish. This bowl is so refreshing treat for hot summer days. I was surprised to see how easy it was to make the soy milk at home. I love the flavors in the milk which is accompanied by grinding small amount of nuts for an extra-nutty flavor.
1 cup dried soybeans
2 tablespoons of roasted peanuts or pine nuts
2 tablespoons of roasted sesame seeds
1 small cucumber, julienned
1 piece of water melon or tomato for garnishing (optional)
2 cups of boiled thin wheat noodles
For the Gochujang Dip (Optional)
1 tablespoon of gochujang paste
1 tablespoon toasted sesame oil
1/2 teaspoon of rice vinegar
1 tablespoon of soy sauce
1/2 teaspoon brown sugar
1 tablespoon chopped scallions
1/2 tablespoon sesame seeds
Rinse and soak the dried soybeans overnight.
Cook the soybeans until soft and remove the white froth during the boiling process. Once the beans are cooked rinse them in cold water and rub it with your hands few times to remove the skin.
Grind boiled soybeans, roasted peanuts and sesame seeds together to a smooth paste. Refrigerate the milk at least for 1 hour before serving or add crushed ice when serving the milk.
Boil the wheat noodles for 3-4 minutes. Rinse the noodles in cold water.
Stir the chilled soybean milk and add salt. Pour the milk on the noodles and garnish with thinly sliced cucumber and toasted sesame seeds.