Nicknamed in South Korea « beef that grows on the ground », black soybeans are an important source of protein and other essential fatty acids.
. 400 g black soybean
. 150 g kimchi
. 2 nice tomatos
. 2 tbsp grilled sesame seeds
. 1,5 tbsp of red chili paste
. 2 tbsp cider vinegar
. 2 tbsp olive oil
. 1 tbsp sesame oil
. 1 tbsp ginger jam
. 1 pack of sweet potato noodle (dangmyeon)
. 2 tbsp of chiseled spring onion
Soak the soybeans in water for 6h, then wash them.
Cut the tomate in cubes, slice the kimchi, and chop the spring onion.
Boil the soybean grains in 400 ml of the soaking water.
When the water starts boiling, lower the heat, put a lid on the pot and continue to cook, at a low heat, stirring from time to time, until grains are done. Add water if needed.
Turn off the heat, strain the beans, let it cool.
Dive the noodles in the boiling water and let them cook for 6 minutes. They should be soft. Wash them under cold water and reserve.
In a bowl mix both oils, vinegar, the chili paste and the ginger jam. Add the black soybeans, the tomatoes, the noodles and the vinaigrette.
Divide into serving bowls and sprinkle with sesame seeds.
15 min + 6 hours for soaking
Cooking time : 15 min