This one has been on my list for a while and it was just waiting for the perfect chance to try out at home. I've seen this dish in menus along with the other cold noodle Nengmyon before but never got the chance and courage yet to try making one until today.
It so happen that we have the cukes and a bit of leftover watermelon, along with the ever present noodles, that all I need is the bean milk. And I chanced on a store in the downtown market yesterday that sells fresh stuff of everything soy and noodles so it was a no-brainer. I got a 500 ml of unsweetened soymilk at 3000 won that quenched my thirst at that moment and completed my bean noodles today after a day of sweating while doing my batch baking. (Oops! I sure like extending my sentences with conjunctions. ^^)
Oh..on a side note..I tried out my newly acquired pyrex loaf dish with one of the loaves I baked today. It just arrived on time when I was about to punch down the dough for the second rise so after a few moments of hesitation and more minutes of rinsing and drying, the first loaf went in it. The bread rise too much though that it was jard to get it out of the oven without hitting the heating lamps. It will have to be adjusted next time.
The Pyrex came with the Dutch oven and I was almost tempted to try them both today. But no...I would have to save the artisan bread trial for next time. It fits my small oven but I would have to put it in the lowest rack. I may try it with a 3 C loaf next time but that will be a bit later...when the temps gets a bit kinder coz it will need to preheat the pot and not only the oven. Then I need to take it out to slide in the dough and figure out the temperature with only the top heating on.
I will have to think about other stuff that I can use that thing for the time being. It's pretty big to make soups in this sweltering summer but maybe I can try the good old rice and maybe even a decent burnt rice. We'll see when that pot gets tested out in my kitchen.
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