Maknyussss.. Uenakkk bangeettt.. Aku bakalan betah tinggal di Korea nih, tinggal berangkat aja. 😂 Ini resepnya lengkap, diajarin gimana bikin susu dari kacang kedelai. Kalau saya pake jalan pintas yang lebih praktis, beli jadi. 😜 Terus mie nya pakai misoa.
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Soy Milk Noodle Soup
Cold soy milk noodle soup (Kongguksu: 콩국수) is great for the summertime: it’s a dish of thin wheat flour noodles in a cold, creamy, nutty and refreshing soy milk broth.
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 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, optional
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.
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