Korean Cold Soybean Purée with Noodles Recipe

Soak soybeans in water overnight, or place in saucepan and cover with 2 inches/5 cm water; bring to boil and simmer for 3 minutes. Cover; let stand for 1 hour.

Meanwhile, in skillet over medium-low heat, toast sesame seeds, stirring or shaking constantly, until fragrant and slightly darkened, about 5 minutes; let cool.

Drain beans. Place in saucepan and cover with cold water; boil over medium heat, skimming off foam, until tender, 18 to 20 minutes. Drain. Rinse in bowl under cold running water while rubbing between hands to remove skins. Skim off floating skins, then drain beans.

In batches in blender, purée together beans, sesame seeds, salt and 4-1/2 cups/1.125 L water. Strain through fine sieve, discarding solids; refrigerate until cool.

Egg Strips: In bowl, beat together eggs, sesame oil, salt, pepper and 1 tsp/5 mL water. Lightly brush nonstick 8- to 10-inch/20 to 25 cm skillet with oil; place over medium heat. Add half of the egg mixture, swirling to cover bottom of pan; cook until set but not browned, about 2 minutes.

Slide onto plate to cool. Repeat with remaining egg mixture. Roll up each cooled egg sheet; cut into thin strips.

Sliced Cucumber: Core cucumber and thinly slice. In bowl, stir with salt; let stand for 15 to 30 minutes. In batches, with hands, firmly squeeze out as much liquid from cucumber as possible; discard liquid.

In pot of boiling salted water, cook noodles according to package instructions; drain. Rinse under cold running water until cool; drain.

Mound in 4 bowls; divide soybean mixture between bowls and top with Egg Strips, Sliced Cucumber, tomato and onion.

Makes 4 servings.