U-Ding Kum-Soo (Udong Kuksoo.)
Made with vacuum aged dough which gives them a chewy and pleasing texture. The noodles were dried via the hot air convection drying method, very similar to a natural drying environment. This allows the wheat noodles to dry evenly which prevents them from getting mushy and soggy and brings out the genuine flavor and aroma of the noodles.
Wheat Flour 96.5%, Salt 0.5%, Water 3%.
|1416kJ / 350kcal
|Of which Saturates
|Of which Sugars
May Contain: Cereal.
See ingredients in bold.
The highly elastic and soft texture comes from a unique method of kneading the dough.
Made from good quality wheat flour. Great in both hot and cold dishes. Use it with your favorite recipe.
Ideal for soup & stir-fry.
1. Bring 3 litres of water to a boil in a large pot, add noodle according to the portion you wish to serve, Add 2/3 teaspoon of salt.
2. Cook for 6-8 minutes, do not overcook.
3. Drain noodles in a strainer and rinse with cold water.
4. Place noodles into a bowl and add prepared soup. Garnish with hard-boiled egg and shredded cucumber to augment flavour.
Ingredients (2 servings)
- ½ cup dried soy beans (90 grams), washed and soaked in cold water for overnight
- 2 tablespoons toasted sesame seeds
- 2 tablespoons pine nuts
- 8 ounces somyeon (thin wheat flour noodles)
- 1½ teaspoons kosher salt
- 1 hard boiled egg, shelled and cut into 8 equal pieces
- ½ cup cucumber matchsticks
- 1 small tomato, sliced
- 10 to 12 ice cubes, optional
Make the soy milk
- Strain the beans and add them to a heavy pot with 2 cups of water. Cook for 15 minutes over medium high heat, uncovered. Then cover and simmer for another 5 minutes over low heat.
- Remove from the heat. Uncover, stir, and let them cool down for 10 minutes.
- Transfer the beans and the water from cooking them (about ½ cup) to a blender. Add 3 cups of cold water, the pine nuts, and the sesame seeds.
- Blend at high speed for 1 to 2 minutes, until everything is smooth and creamy. It may take longer depending on the power of your blenders.
- Transfer the soy milk to an airtight container or glass jar and refrigerate for up to 24 hours until you’re ready to make kongguksu.
Cook the noodles
- Bring a large pot of water to a boil over medium high heat.
- Add the noodles and stir them with a wooden spoon so they don’t stick together. Cook for 2 to 3 minutes. If it boils over, stir and crack the lid.
- Taste a sample to see if the noodles are cooked. You can use chopsticks or tongs. There shouldn’t be anything hard in the noodles when you chew them. If there is, cook them longer. If they are done, remove from the heat.
- Transfer the noodles to a large strainer and rinse them in cold running water. Gently rub the noodles between your palms and in the strainer until they are cold and not slippery. Divide the noodles into 2 equal portions and gently squeeze excess water from each portion and put them into 2 large shallow bowls.
Put it together
- Bring the soy milk from the refrigerator. Add the salt and stir it in well with a wooden spoon. You can add more or less salt depending on your taste.
- Pour the soy milk on top of the noodles in each bowl. Place cucumber, egg, tomato pieces on top of the noodles. Add some ice cubes if you use. Serve right away with kimchi and a few more side dishes.
Keep in a cool and dry place, away from direct sunlight.
For Best Before End: See packaging.
Country of Origin:
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