Rich and Nutty Black Soybean Milk for Noodles (Kongguksu)
Homemade Black Soybean Milk Recipe
A recipe for making creamy and nutty soybean milk using healthy black soybeans. Perfect for a refreshing summer meal!
Ingredients for Soybean Milk
- 2 cups black soybeans (Seoritae)
- 1 cup water (from boiling the beans)
- 4 cups water
Cooking Instructions
Step 1
First, prepare 2 cups of black soybeans (Seoritae). Rinse them thoroughly 3-4 times under running water. Then, soak the rinsed beans in plenty of water for about 3-4 hours until they are fully plump and soft.
Step 2
Once the soybeans are well-soaked, drain them completely using a colander. It’s a good idea to rinse them one more time with clean water.
Step 3
Place the drained soybeans into a pot. Add enough water (1 cup of water for boiling the beans) to completely cover the soybeans. This is important as the beans will absorb water while cooking.
Step 4
Place the pot over high heat and bring the water to a boil. Once it starts boiling, you’ll adjust the heat.
Step 5
As soon as the water begins to boil, reduce the heat to medium and let the beans simmer for 15 minutes. Be careful not to overcook them, as this can result in a ‘meju’ (fermented soybean paste) smell. Check if the beans are tender.
Step 6
While the beans are simmering, skim off any foam or scum that rises to the surface with a spoon. This step helps to create a cleaner and more delicious soybean milk.
Step 7
After simmering for 15 minutes, carefully pour the cooked beans and their cooking water into a colander to separate them. Don’t discard the cooking water; you’ll use it for the soybean milk.
Step 8
Now, transfer the cooked soybeans to a blender. Add the 1 cup of reserved soybean cooking water and the additional 4 cups of water. Secure the blender lid tightly and blend until the mixture is completely smooth and creamy, with no bean chunks remaining. Adjust blending time based on your blender’s power. This is the key step to achieving a velvety smooth texture.
Step 9
Your rich and nutty black soybean milk is ready! It’s best to chill it in the refrigerator before serving. Cold soybean milk enhances the nutty flavors beautifully.
Step 10
For a touch of sweetness, you can add honey or sugar to your liking. A drizzle of honey offers a subtle sweetness, while sugar provides a cleaner sweetness that complements the nutty taste of the soybeans.
Step 11
This soybean milk is fantastic when served as Kongguksu (Korean cold noodle soup). Place boiled noodles in a bowl, pour the chilled soybean milk over them, and top with a halved hard-boiled egg. Add some fresh tomato slices for color. Finally, sprinkle with sesame seeds for a visually appealing and incredibly delicious, healthy bowl of Kongguksu!
