Tofu Kong Guksu (Cold Soybean Noodles)
- 7ounces Firm tofuDrained and patted dry
- 1spoonful Peanut butter
- 1tablespoon Sesame seeds
- 1/2cup Oat milk
- 1cup Water
- 1bundle Somen noodles
First, prepare your garnish by thinly slicing cucumbers into strips.1 Cucumber (Sliced)
In a blender, add half a block of tofu. 7 ounces Firm tofu (Drained and patted dry)
Add 1 spoonful of peanut butter.1 spoonful Peanut butter
Add 1 tablespoon of sesame seeds. 1 tablespoon Sesame seeds
Add 1/2 cup of oat milk. 1/2 cup Oat milk
Add 1 cup water. 1 cup Water
Blend the mixture and set aside.
Boil 1 bundle of somen noodles for 3 minutes. 1 bundle Somen noodles
Rinse the somen noodles under cold water, then drain.
Place the somen noodles in a bowl, and add the blended tofu mixture. Garnish with cucumbers and sesame seeds.
And you’re done! Easy Kong Guksu, made with tofu.
Add salt to taste, and enjoy.
Here’s how you can make an easy, summery Kong Guksu dish in a pinch, using tofu instead of soaking soybeans.
Gul Bap with daikon radish (Oyster rice)
- 1Cup White riceSoaked
- 250grams OystersThawed
- 200grams Daikon radishchopped into matchsticks
- 4tablespoons Soy Sauce
- 1tablespoon Water
- 1Tablespoon Sesame seeds
- 1Tablespoon Sesame oil
- 1Tablespoon Gochugaru
- 1pack Gim
Wash 2 cups of white rice, then let it soak for 30 minutes. 1 Cup White rice (Soaked)
Thaw and wash 250g oysters in salt water. Drain water. Repeat process until water runs clear. 250 grams Oysters (Thawed)
Chop 200 daikon radish into matchsticks. 200 grams Daikon radish (chopped into matchsticks)
While the rice is soaking, prepare the sauce. Chop 3 scallions finely.3 Scallions (Chopped)
In a bowl, add 4 tablespoons of soy sauce. 4 tablespoons Soy Sauce
Add 1 tablespoon of water.1 tablespoon Water
Add 1 tablespoon of sesame seeds.1 Tablespoon Sesame seeds
Add 1 tablespoon of sesame oil. 1 Tablespoon Sesame oil
Add 1 tablespoon of gochugaru. 1 Tablespoon Gochugaru
Add your chopped scallions to the sauce and mix. Set some scallions aside for garnish.
In a Dutch oven or stone pot, add your soaked rice.
Add 2 pieces of dashima, your chopped radishes, and 1.5 cups of water, or until the water barely covers the rice.
Turn your stovetop on high for 5 minutes, or until the pot starts steaming. Turn down the heat and let simmer for 10 minutes.
Add your oysters and leftovers scallions, then put the lid back on and turn the heat off. Let sit for 10 minutes.
Enjoy your oyster rice with Gim and a little bit of sauce!1 pack Gim