In English, it is read as Kong guksoo; chilled soymilk soup ( 공국수 ). Fresh, chilled soymilk is poured over cooled, freshly prepared noodles, and then it is topped with cucumber, ice cubes, and optionally, sesame seeds. It is refreshing, low calorie, and full of healthly ingredients!
Today, I'm looking forward to making my own version of 떡볶이 (tteokbokki: pronounced duk-boke-ee)! A very spicy dish with rice cakes, pepper sauce, anchovies, kelp, eggs, and fish cake. I do not have fish cake or pepper flakes, but I have 고추장 (gochujang: hot pepper sauce), so I will wing it. It's usually a little sweet, so I'll either substitute stevia, or leave out the sugar, but I'm not sure, since the sweet balances the heat. It's a popular street food in Korea, and I think the vendors add way too much sugar, but this recipe only calls for one tablespoon. I'll leave it as is.
One reason I love Korean food is that it is soooooo healthy, and sooooo flavorful! Kelp, whole grain rice, soy, lots of veggies... Awesome! I also found another website for Korean cooking http://crazykoreancooking.com/ that has a pancake made with mung beans and veggies (빅대떡 bindaetteok), and a side dish (반찬 banchan or 나물 namul ) made with mountain greens 고사리 ; I can't wait to make those too!
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