Cold soybean noodles, Kongguksu
Kongguksu is the perfect dish to help you cool off on a hot day. Traditionally eaten during the summer, this chilled soy milk noodle dish is hearty enough to eat year round. The homemade soymilk is the center of this soup.
Making soy milk is not as hard as you think. The soybeans are soaked, then cooked and pureed until smooth. The key to making soy milk for kongguksu is not to overcook the beans so that they retain their natural flavor. Add a dash of salt, perfectly cooked noodles and a fresh vegetable garnish to complete the soup. Kongguksu is great for vegans and vegetarians too.
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|10 oz||Korean thin noodles 소면|
|11 oz||Soybean 콩|
|5 cups||Water 물|
|1 tbs||Salt 소금|
|1 tsp||Sesame Seeds 깨|
Good to Know
How to Cook Noodles:
1. Put the noodles in boiling water.
(Make sure you have enough water in a pot. If you put too little, the noodles will become mushy and stuck together.)
2. When the water starts boiling up again, pour ½ cup of cold water.
3. Repeat when it starts boiling up again.
4. When the noodles are cooked, put them in COLD water immediately.
5. Wash them in cold water several times until no starch coming out.
6. Drain well.
Soaking Soybeans: If you don’t soak soybeans before boiling, your soybean broth may have a bad beany smell (콩비린내).
Seasoning: If you want to keep the soybean broth for later use, do not season when cooking. Adding salt will make the broth watery and sloppy.
More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.
Ingredient amounts in the recipe instructions are for the default serving size.
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Ingredient amounts in the recipe summary are for the default serving size.
1. Prepare soybeans
Wash 320grams of soybeans thoroughly (about 2-3 times). Soak them in water for 4 hours.
Wash & soak
2. Boil soybeans
Boil the soaked soybeans in boiling water on highheat for 5 minutes. (TiP: Don’t overcook or they may smell bad!)
3. Remove soybean skins
Rinse the cooked soybeans in cold water twice. Rub the cooked soybeans with your hands to remove the skins (some of them may have been removed already when washing). Add some water to let the skins float. Carefully pour the water out with the skins on top leaving the beans behind. Repeat this process until all the skins are removed.
Put the soybeans, 5 cups of water and 1 tablespoon of salt in a blender. (Or add salt when serving if you’re not using it right away.) Grind them until they get smooth and creamy like soybean milk. Keep it in the freezer while cooking noodles. (If you have enough time to make it icy cold before serving, refrigerate it.)
Freeze (or refrigerate)
5. Prepare garnish
Wash & peel ½ cucumber. Don’t peel all the skin. Leave bits of skin randomly. Cut into 2” (or 5cm) long pieces and peel the flesh thinly while turning to create a thin sheet of cucumber flesh. Do not use the middle part (seeds). Julienne the cucumber flesh. If this method is too hard, just use the regular method of julienning cucumber. Then, wash and slice ½ tomato into wedges.
6. Cook noodles
Boil 4 cups of water and 1 teaspoon of salt. Cook noodles in boiling water. When cooked, rinse in cold water 3-4 times and drain well.
Place the cooked noodles in a bowl. Pour the chilled soybean broth over the noodles. Garnish with some cucumber and tomato and sprinkle some sesame seeds.(Add more salt if needed depending on your taste.) Enjoy!
(Add more salt if needed)