A quintessential Korean summer dish of thin wheat noodles served in an ice-cold, creamy broth made from ground soybeans. The raw soybeans are soaked, blanched, and blended into a silky, subtly nutty liquid that envelops the noodles in a refreshing, protein-rich cloud. The chilled temperature and pale white broth make it a meditative summer food prized for cooling the body through the theory of hot-foods-fighting-heat.
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The Soybean Preparation. Drain the soaked soybeans. Blanch them in water for 5 minutes , then drain and rinse under cold water. Rub them together to remove as many skins as possible; the white interior produces a cleaner, brighter broth.
The Blending. Add the peeled soybeans and 2 cups of ice-cold water to a high-powered blender. Blend on maximum speed for 2 full minutes until the mixture is absolutely smooth and uniformly white. Strain through a fine-mesh sieve. Season with salt. Refrigerate until ice cold.
The Noodles. the somyeon in vigorously salted water for 2-3 minutes . Drain immediately and rinse repeatedly and aggressively under cold running water to stop cooking and remove surface starch. The noodles must be completely cold.
The Assembly. Twist the cold noodles into a neat nest and place them in a deep, chilled bowl. Pour the ice-cold soybean broth generously over the noodles.
The Finish. Top with the julienned cucumber, a pinch of toasted sesame seeds, and two or three ice cubes directly in the bowl. Serve immediately while the broth is as cold as possible.
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