Ingredients with Measurements:
- 1 cup dried soybeans
- 8 cups water
- 1 teaspoon salt
- 2 sheets of roasted seaweed, cut into thin strips
Special equipment needed:
- Blender or food processor
- Cheesecloth or nut milk bag
Step-by-step instructions:
1. Rinse the soybeans and soak them in water for at least 8 hours or overnight.
2. Drain the soybeans and add them to a blender or food processor with 4 cups of water. Blend until smooth.
3. Strain the soybean mixture through a cheesecloth or nut milk bag into a large pot. Discard the solids.
4. Add the remaining 4 cups of water to the pot and bring to a boil.
5. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
6. Add salt to the pot and stir to combine.
7. Remove the pot from the heat and let it cool to room temperature.
8. Chill the kongguksu in the refrigerator for at least 1 hour.
9. Serve the kongguksu in bowls and top with seaweed strips.
- Time:
Preparation time: 8 hours (soaking time) + 15 minutes (blending and straining)
- Cooking time: 20 minutes
Temperature:
- Boiling and simmering on low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 4g
- Carbohydrates: 11g
- Protein: 9g
Substitutions for ingredients:
- Roasted seaweed can be substituted with fresh seaweed or omitted altogether.
Variations:
- Add cooked noodles, sliced cucumbers, and boiled eggs for a heartier meal.
- Use almond milk or cashew milk instead of soy milk for a nutty flavor.
Tips and tricks:
- Use a high-powered blender or food processor for a smoother consistency.
- Rinse the soybeans well before soaking to remove any debris.
- Use a large pot to prevent the kongguksu from boiling over.
Storage instructions:
- Store leftover kongguksu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Kongguksu can be reheated on the stove over low heat, stirring occasionally.
Presentation ideas:
- Serve the kongguksu in a clear glass bowl to showcase the creamy white color.
Garnishes:
- Garnish with chopped scallions or sesame seeds for added flavor and texture.
Pairings:
- Serve with kimchi or pickled vegetables for a traditional Korean meal.
Suggested side dishes:
- Steamed rice, grilled meats, or stir-fried vegetables.
Troubleshooting advice:
- If the kongguksu is too thick, add more water to thin it out.
- If the kongguksu is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to rinse the soybeans well before soaking to prevent any contamination.
Food history:
- Kongguksu is a traditional Korean dish made with soy milk and served cold during the summer months.
Flavor profiles:
- Kongguksu has a creamy and nutty flavor with a hint of saltiness.
Serving suggestions:
- Serve the kongguksu as a refreshing and light meal on a hot summer day.
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Region: Korean