Korean Soybean Noodles (Kong Kook Su)

A healthy and refreshing Korean noodle dish.

Step: 1

Place soybeans in a bowl; add enough hot water to cover. Soak soybeans for 1 to 2 hours; drain.

Step: 2

Transfer soybeans to a pot and add enough water to cover; bring to a boil. Drain and rinse well under cold water.

Step: 3

Bring a pot of water to a boil; add noodles and cook until tender yet firm to the bite, 3 to 4 minutes. Drain.

Step: 4

Combine soybeans and 2 1/2 cups water in a blender; blend until smooth. Add water or strain water until desired consistency is reached.

Step: 5

Place noodles in a bowl and top with pureed soybeans, tomato, cucumber, and sesame seeds; season with salt.

Per Serving: 804 calories; protein 44g; carbohydrates 106.9g; fat 21.2g; sodium 943.9mg.

The word “stew” can process to both a food and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it does have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.