Easy & Authentic Cold Kong Guksu (Soybean Noodles)

Add the dried soybeans to a large bowl together with 2 1/2 cups of filtered water. Let it soak overnight. The next day, your beans will be plump and most of the water will have been absorbed. Drain and set aside.

Add 2 cups of water to a medium pot, together with the rehydrated soybeans, over high heat. When the water comes to a boil, reduce heat to medium and let it cook uncovered for another 20 minutes, until the soybeans grow soft (not fork tender).

Reserve 1/2 cup of the bean water and drain the rest. Rinse your cooked beans and place them in a high powered blender. Add your bean water through a sieve or strainer (to catch any shells that came off during the boiling). Next, add your pine nuts, sesame seeds, dates, and salt, together with 2 1/2 cups of filtered water. Blend on high for 1 minute, until totally smooth, creamy, and frothy.

To assemble your noodles, cook your noodles according to package instructions (e.g., for somyeon, add noodles to boiling water and cook for 3 to 4 minutes). Drain and rinse under cold water. Divide noodles into four servings.

Pour equal amounts of soy milk (about 1 1/2 cups) over your noodles. Garnish with julienned cucumber, tomatoes, black pepper, salt, and sesame seeds. Add a handful of ice cubes to each bowl to keep the soup chilled throughout.