Kongguksu (Cold Soy Milk Noodle Soup)

Rinse the soybeans, cover with some of the water so they're fully submerged, and leave to soak for 8 hours or overnight.

Drain the water, transfer the beans to a pot, cover with fresh water, and boil for 15 minutes. Drain the hot water, cover the beans with cold water, and let cool for 20 minutes.

Rub the cooled beans together in the water with your hands to loosen the skins; repeat rinsing several times until most of the skins have come off.

Blend the peeled beans in a blender with the peanuts, cashews, peanut butter, salt, and 650 ml cold water until as smooth as possible.

Strain the soy mixture through a fine sieve, pressing the pulp with a spoon. Pour the broth into a pitcher and chill in the refrigerator for 60 minutes.

Cut the cucumber into thin strips and quarter the cherry tomatoes.

Cook the somyeon noodles in boiling water according to the package instructions, usually 2–3 minutes. Drain the noodles and rinse under cold water two or three times.

Divide the noodles among 3 bowls, top with cucumber and tomatoes, pour over the cold soy broth, and add more salt to taste if needed.