FOODSTEPS: ChaGapDa Dubu KongGukSu (차갑다 두부 콩국수) Cold Tofu Soyabean Noodles

I’m on a roll with summer associated dishes.

Cold noodle dishes at that.

#LaterBlogSeries.

 

This is the part when I will practice a little Korean :)

Kong 콩  – Bean (Soya)

GukSu 국수 – Noodles

Therefore KongGukSu would mean Bean Noodles!

 

If I’d like to be really specific it would have been:

ChaGapDa  Dubu KongGukSu 차갑다 두부 콩국수 – Cold Tofu Soyabean Noodles

 

Forgive my enthusiastic diversion, I’m just practicing my Korean.

This is actually fun.

Of all the Korean recipes I have wanted to make so far, this is the one dish that I look forward to.

Considering this is seldom heard of  in Singapore for a Korean Dish.

And living in Tropical weather, this Summer dish would be a perfect Summer complement.

And Oh-So-Easy to make.

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I have chose to use aeriskitchen’s recipe, after much research. Since I have all of the ingredients and it is much easier to make.

Also, I have halved the ingredients since this is a 1 portion meal for myself and added Flaxseed to up the nutritional value.

And thanks to her, all these Korean terms below manage to make sense.

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The original version would involve soaking Dried Soyabeans overnight, and then removing the skins. Boiling them in water and making soyabean milk. Much more tedious. Which I will probably do a remake, with watermelon and ice cubes next time!

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INGREDIENTS (Serves 1 Pax)

1 Tsp Ddang Kong 땅콩  – Peanut (I used shelled and raw)

1 Tsp AMonDeu 아몬드 –  Almond

1/2 Tsp Chahm Ggae 참깨 – Sesame Seeds (White)

1/2 Tsp Flaxseed

1/2 Sun Dubu 순두부 – Soft Tofu

1 Cup WuYu 우유 –  Milk

SoGeum 소금 – Salt to taste

SeolTang 설탕 – Sugar to taste

Handful SoMyeon 소면 – White wheat noodles (Tastes like the Chinese Mee Sua, but a little thicker)

1 Tsp GeomJung Chahm Ggae 검정  참깨 – Black Sesame Seeds

1/4 Whole OI 오이 –  Cucumber Cut into thin strips

 

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METHOD

  • Toast Nuts until slightly brown. Set aside to cool.
  • Slice your cucumber and proceed to julienne it.
  • Bring a pot of water to a boil.
  • Prepare blender, Add Tofu, Nuts and Seeds, and milk.
  • Give it a whizz until smooth and frothy.
  • You can decide to add Salt and Sugar to taste at this point. The initial taste has a little sweetness which i prefer.
  • Put your noodles into pot and cook for 5-ten minutes. until soft.
  • When cooked, drain hot water and rinse under cold tap water.
  • I chose to prepare these in advance, chill the Soyabean soup, noodle and cucumber for an hour before serving.
  • Alternatively, you can serve it straight away with some ice cubes.

*TIP: This can be eaten with Cherry tomatoes or even Watermelon for garnish!

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