Rich and Nutty Seoritae (Black Bean) Noodles
Homemade Seoritae Black Bean Noodles: The Ultimate Guide to Making the Bean Broth and Cooking the Noodles
This Seoritae black bean noodle recipe is perfect for warm weather! We’ve enhanced the nutty flavor by adding walnuts and almonds to the black bean broth. If you soak the beans overnight, you can easily prepare this delicious lunch the next day. Enjoy a healthy and satisfying bowl of noodles!
Noodle Ingredients- Seoritae (black soybeans) 60g
- Walnuts 20g
- Almonds 20g
- Noodles (somen or thick noodles for kongguksu) 100g
- Salt to taste (or sugar, optional)
Fresh Toppings- Cucumber (julienned) as desired
- Egg garnish (julienned) as desired
- Watermelon (cut into decorative shapes) as desired
- Cucumber (julienned) as desired
- Egg garnish (julienned) as desired
- Watermelon (cut into decorative shapes) as desired
Cooking Instructions
Step 1
First, prepare 60g of thoroughly washed Seoritae (black soybeans). Place the beans in 120ml of water and soak them for at least 5 hours, or preferably overnight. Soaking the beans beforehand makes preparation much easier the next day.
Step 2
Combine the soaked beans and their soaking water in a blender. Add an additional 200ml of water. Bring the mixture to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes. This cooking process helps remove any beany smell and ensures a smooth texture for the broth.
Step 3
Once the beans are cooked, drain them slightly and transfer them to a blender or food processor. Blend until very smooth and creamy. Ensure there are no lumps for a perfectly silky bean broth.
Step 4
To further enhance the nutty flavor, add 20g of walnuts and 20g of almonds to the blender along with the beans. Blend until everything is finely incorporated. This addition will give the broth a richer, deeper taste.
Step 5
Adjust the consistency of the bean broth by adding more water (filtered or cold) to your preference. I made a total of 500ml of broth. The ideal consistency is smooth and easily pourable. Refrigerate the bean broth until well chilled. Serving it cold is essential for the best kongguksu experience.
Step 6
Start boiling a generous amount of water for cooking the noodles, and simultaneously prepare your toppings. Wash the cucumber, remove the seeds, and julienne it finely. For the egg garnish, make thin egg crepes (one with yolk and one with white), then julienne them.
Step 7
Cut the watermelon into decorative shapes or small pieces as desired. Feel free to use any other ingredients you have on hand, such as cherry tomatoes or pine nuts, to create your own unique topping combination. Garnish generously to make your kongguksu visually appealing!
Step 8
For this recipe, I used special kongguksu noodles purchased from the grocery store. They have a wonderfully chewy texture and are also great for bibim guksu (spicy mixed noodles). Regular somen noodles will also work perfectly.
Step 9
Once the water is at a rolling boil, carefully add the noodles, separating them so they don’t clump together. Using a large, deep pot and plenty of water is key to prevent sticking and boiling over.
Step 10
Boil the noodles over high heat. Just as the water begins to boil over, add about half a cup of cold water. Once it boils again, add the remaining half cup of cold water. Repeating this process helps make the noodles extra chewy. Stir the noodles gently with chopsticks to prevent sticking. Cook for about 4 to 5 minutes, adjusting the time based on the thickness of your noodles.
Step 11
Once the noodles are cooked al dente, immediately drain them in a colander. Rinse thoroughly under cold running water to remove excess starch. This step ensures the noodles are firm and won’t clump together in the broth.
Step 12
Arrange the perfectly cooked noodles in a serving bowl. Pour the chilled, rich, and nutty bean broth generously over the noodles. Artfully arrange the prepared cucumber, egg garnish, and watermelon on top to complete your beautiful bowl of kongguksu. Finally, season with a pinch of salt or sugar to your taste. Enjoy your delicious and refreshing homemade kongguksu!
