Kongguksu (Cold Soy Milk Noodles)

• 180 g Soybeans, dried
• 900 ml Water, cold, plus more for soaking and boiling
• 1 ½ tsp Fine sea salt
• 200 g Ice cubes
• 200 g Stir-fry wheat noodle
• 1 medium Cucumber
• 2 tsp Roasted sesame seeds

1. Rinse the soybeans, then cover generously with cold water and soak for 8 to 12 hours at cool room temperature. Drain and rinse well.
2. Bring a large pot of water to the boil. Add the soaked soybeans and boil for 8 to 10 minutes, then drain and rinse under cold running water until fully cool.
3. Put the cooled soybeans in a blender with 900 ml cold water and 1 tsp of the fine sea salt. Blend until very smooth and creamy, about 1 to 2 minutes, scraping down as needed.
4. Pour the soy milk into a bowl and stir in the ice cubes to chill it quickly. Taste and season with the remaining 0.5 tsp fine sea salt, then refrigerate until very cold.
5. Bring a large pot of water to the boil and cook the stir-fry wheat noodle until tender but still springy. Drain in a colander, then rinse thoroughly under very cold running water until the noodles are completely chilled.
6. Cut the cucumber into fine matchsticks. Divide the cold noodles between two bowls, pour over the chilled soy milk broth, then top with the cucumber and roasted sesame seeds.

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