Steps
- Rinse 1 cup of dried yellow soybeans and soak in water for 5-6 hours, then drain.
- Cover the beans with fresh water, bring to a boil, and cook for 3-4 minutes. Drain, cool in cold water, and rub off the skins. Rinse away the loosened skins.
- Divide the beans, ¼ cup of roasted pine nuts, 2 teaspoons of toasted sesame seeds, and 4 cups of cold water between two blender batches. Blend as finely as possible, then combine.
- Season the soy milk with salt and refrigerate until cold. Cook 450g of dried somyeon noodles according to the package, rinse in ice-cold water, and drain well.
- Stir the chilled soy milk and pour over the noodles in bowls. Top with 1 small julienned pickling cucumber and sesame seeds, and add ice.