Jeolla-do Kongguksu

Rinse the white soybeans thoroughly under cold running water. Place the white soybeans in a large bowl and add the Water for soaking. Soak the white soybeans for at least 8 hours or overnight until they have significantly expanded.

Drain the soaked white soybeans and discard the Water for soaking. Transfer the white soybeans to a large pot and add the Water for boiling soybeans. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the white soybeans are tender but not mushy. Do not overcook.

Drain the cooked white soybeans, reserving a small amount of the cooking liquid (about 100g) if a thinner broth is desired later. Rinse the white soybeans under cold running water until cool enough to handle. Gently rub the white soybeans between your palms to remove their skins. Discard the skins.