Cold Noodles In Soy Soup (Kong Guksu)

Directions

1. Roast perilla seeds in small dry skillet over medium-low heat, shaking skillet, till golden brown, 8 to 10 min. Set aside.
2. Wash beans, then soak in warm water till plumped and shells have begun to come off, at least 2 hrs. Rinse and remove shells. Place beans in large pot and add in water to cover about 1 inch above beans. Bring to boil. Reduce heat and simmer 35 to 40 min. Occasionally skim foam from top. Remove beans from heat, rinse thoroughly in cool water, then drain.
3. Puree seeds then combine with beans. Puree bean mix in batches in food processor with water so which you process 1 c. beans with 2 c. water, till liquefied. Strain liquid through cheesecloth or possibly fine mesh strainer. Add in salt to taste. Chill soy liquid 4 to 5 hrs till thoroughly cold or possibly refrigerateover a bowl of ice water 1 hour.
4. Bring 6 to 8 c. water to boil in large saucepan. Loosen bundles of somen and add in to water. Boil till tender, 2 to 3 min. Remove from heat and rinse thoroughly in cool water. Drain.
5. Divide noodles among 8 to 10 large bowls. Carefully pour cool soy soup over noodles. Garnish with cucumbers which have been sliced into thin strips and 1 to 2 tomato wedges per bowl and sprinkle each with black sesame seeds.
6. This recipe yields 8 to 10 servings.
7. Comments: For different flavors, substitute sesame seeds, peanuts or possibly cashews for perilla seeds. All nuts or possibly seeds used should be roasted. Perilla seeds, dry soy beans, somen noodles and Korean cucumbers are available at Korean markets.
8. NOTES :