Korean Cold Soybean Noodles Kongguksu with Sesame and Pine Nuts (2 Servings)

Rinse 90 g soybeans and soak covered in plenty of cold water for about 8–12 hours overnight; drain. This overnight soak is additional to active prep time.

Put soaked soybeans and 480 ml water into a pot; boil uncovered over medium-high for 15 minutes, then cover and simmer on low for five more minutes to cook thoroughly.

Turn off heat and cool ten minutes. Transfer beans and roughly 1/2 cup retained cooking liquid to a blender, adding 720 ml cold water, 2 tbsp pine nuts and 2 tbsp sesame.

Secure the blender lid and blend for 1–2 minutes until smooth. Refrigerate the soy broth promptly in a covered container until cold.

Boil 225 g somyeon following its package directions, often 2–3 minutes; stop when there is no firm center.

Rinse the cooked noodles thoroughly in cold water, drain and divide between two bowls.

Season the chilled soy broth with up to 1 1/2 tsp salt to taste and pour over noodles. Divide 1/2 cup cucumber, one sliced tomato and one hard-boiled egg between bowls.

Add 5–6 ice cubes per bowl if desired and serve at once. Keep any soy broth refrigerated in a sealed container and use within the original recipe's 24-hour window.