Maangchi — Soy Milk (Duyu)
Official July 16, 2024 creator video showing cooked soybeans blended with sesame and water to make duyu.
Official cooking video · Maangchi · YOUTUBEHomemade Korean Duyu Soy Milk with Sesame (4 Glasses)
Soak soybeans for 10–12 hours in the refrigerator, cook thoroughly, then blend with toasted sesame and salt to make Korean-style duyu to drink. Soaking is additional to the stated cooking time.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse 180 g dried soybeans and soak generously in cold water in the refrigerator for 10–12 hours. Drain and rinse; do not leave soaking beans out overnight.
- 02
Bring fresh water to a boil, add soaked beans and boil uncovered over medium-high heat for 15 minutes while watching for foam. Reduce heat, cover and simmer at least five more minutes; cook longer if the beans are still firm.
- 03
Drain cooked beans and cool promptly in a clean container. Measure four 1/2-cup portions (2 cups total). Chill or freeze extra cooked beans promptly for another use.
- 04
For each batch, blend 1/2 cup cooked soybeans, 360 mL cold water, 1 tsp toasted sesame and 1/4 tsp salt for 1–2 minutes. Repeat four times, adapting to blender capacity.
- 05
Pour into clean glasses and serve promptly. Add a little cold water for a thinner drink, which will taste less concentrated. Refrigerate leftovers within two hours and consume soon.
Helpful source links
Before you cook
Avoid with soy or sesame allergy. Raw soaked soybeans are not ready to eat; cook them thoroughly (15 minutes boiling plus at least five minutes simmering, longer if still firm). Use clean equipment and refrigerate soy milk within two hours at 4°C or below.
Allergens: 대두 / soybeans (soy) / 大豆, 볶은 참깨 / toasted sesame (sesame) / いりごま（ごま）
Image & source credits
These illustrations stand in for food photos.
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