🧊 I’m Soyyy into this Noodle! 🧊 | K-Cuisine Relay | Kongguksu (Noodles in Cold Soybean Soup)

Hello everyone! We present to you the 20th episode our original LIVE highlight series, ’K-Cuisine Relay’! 📍The 20th Episode: Kongguksu (Noodles in Cold Soybean Soup/ 콩국수) 👉If you’re curious about making Kongguksu, tune in! 👉Watch 2 players make Kongguksu LIVE in a relay format 👉Join Hatago and our 2 players make the famous Kongguksu [Todays Recipe👨🏻‍🍳] Cooking Kongguksu (Noodles in Cold Soybean Soup) Making the Soybean Broth ① In a blender, combine 2 1/2 tbsp of sesame seeds, 1/2 block of tofu, 1 1/2 cups of milk, 1 tbsp of brown sugar, 1/3 tbsp of sea salt, and 1 tbsp of peanut butter. Blend until smooth. ★ Using milk instead of water makes the broth creamier and richer. Adjust according to your preference! ★ For an extra refreshing broth, blend in half a cup of ice. Making the Soybean Noodle Soup ① Bring a pot of water to a rolling boil over high heat. Add the somyeon noodles and cook for about 4 minutes. ★ If the water starts to foam and boil over, add half a cup of cold water. Repeat this 2-3 times. ② Drain the cooked noodles in a strainer and rinse them under cold water, scrubbing vigorously to remove the excess starch. ③ Place the noodles neatly in a bowl and pour the soybean broth over them. ④ Top the noodles with julienned cucumber and halved cherry tomato. Add a few ice cubes to the broth. ★ Slice the cucumber into 5cm lengths and thickness. Halve the cherry tomato. ★ Serve with salt and sugar on the side so everyone can adjust the flavor to their liking. Cooking Gogimandu (Meat Dumpling) ① Soak the glass noodles in lukewarm water for 20-30 minutes, then boil them for about 3 minutes. Rinse under cold water and chop finely. ★ Place the noodles in a large bowl and cut them with scissors for convenience! ② Blanch the mung bean sprouts in boiling water, then rinse under cold water and squeeze out excess moisture. Chop finely. ③ Crumble the tofu and squeeze out excess moisture using a cheesecloth. ④ Finely chop the chives and slice the green onions in half lengthwise before chopping them finely. ⑤ Cut the napa cabbage into halves or thirds, then finely shred. ⑥ In a large bowl, combine the prepared tofu, chives, green onions, minced garlic, napa cabbage, minced ginger, ground pork, glass noodles, and mung bean sprouts. Mix well. ⑦ Once the ingredients are well combined, add soy sauce, sea salt, brown sugar, all-purpose stir-fry sauce, sesame oil, MSG (optional), and black pepper. Mix thoroughly. ★ You can add pork fat for extra richness, according to your preference! ⑧ Moisten the edges of the dumpling wrappers with water. Place about 1 tablespoon of the filling in the center of each wrapper and fold to seal, making sure they look neat and pretty. ⑨ Fill a steamer with water and bring it to a boil. Once boiling, place the dumplings in the steamer and steam for about 6 minutes. We hope you enjoy Episode 20 of K-Cuisine Relay! ━━━━━━━━━━━━━━━━━━━━━━━ ❓ K-Cuisine Relay ❓ 👉 Making Korean food in a relay game format ✨ 🔴K-Cuisine Relay Live Streaming 👉 Every Tuesday 👉 14:00 to 15:00 (KST) / 5:00 to 6:00 (UTC) We ask for your attention and support🙏 Please ’Subscribe’ and turn on ’Notifications’! 👍 🔔👍🏻🔔 ━━━━━━━━━━━━━━━━━━━━━━━ Produced by the Ministry of Culture, Sports and Tourism(MCST) 제작: 문화체육관광부 Use Term for KOGL Type 4 According to above KOGL, user can use public works freely and without fee when user complies with the terms provided as follows. However, it is prohibited to use public works for commercial purpose, or to create secondary works by changing or modifying it. 공공누리의 제4유형: 출처표시 상업적 이용금지 변경금지 #korea #kocis #koreanet #koreanculture #koreancuisine #koreanfood #relaychallenge #koreanchef #koreanstreetfood #kcuisine #koreandish #cooking #koreancooking #koreanrecipe #recipe #kongguksu