Korean Cold Soybean Noodles (Kong-guksu)

Directions

1. 1

   Blend tofu, sesame seeds, sugar, salt, peanut butter and soy milk in a blender on high speed until smooth and creamy. You can taste and adjust by adding more salt or sugar depending on your preference!

2. 2

   Set aside the blended soy milk in the fridge for around 10 minutes

3. 3

   Boil the noodles. When the water boils up until it reaches the top of the pot, pour half a cup of cold water. Repeat this 3 times until the noodles are cooked

4. 4

   Rinse the noodles in cold running water to remove the starch, and drain well

5. 5

   Place the noodles in a bowl and pour the blended soy milk over it

6. 6

   Garnish with half a hardboiled egg, cherry tomato, and thinly sliced cucumber. You can also add a few ice cubes to serve it even colder.