Kongguksu (Chilled Soy-Milk Noodles)

Soak the soybeans overnight until swollen, then boil them just until tender — only about ten to fifteen minutes, so they don't turn beany.

Rub the beans between your hands under water to slip off the skins, which keeps the broth smooth and pale.

Blend the beans with the cold water and sesame seeds until completely smooth, then chill the soy milk until icy.

Season the cold soy milk with only a little salt — the rest is added at the table to taste.

Boil the somyeon until tender, rinse under cold water, and drain well.

Coil the noodles into bowls, pour the chilled soy milk over them, and top with cucumber and a sprinkle of sesame.