Soybean Noodle Soup (Kongguksu)
How to make kongguksu: perfect for when you crave a bowl of cold, nutty, and refreshing soup!
Ingredients
Main ingredients
- soybeans (baektae) 100 g
- somyeon noodles 100 g
- cucumber 20 g
- cold water 400 ml
Seasonings/Sauce
- roasted sesame seeds 1 tbsp
- salt (flower salt) 1 tsp
- sugar 0.25 tsp
Nutrition summary
Carbohydrates
52 g
43%
Protein
32 g
26%
Fat
11 g
31%
Cooking steps
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1
Soak clean soybeans (baektae) in cold water for at least 4 hours until well rehydrated, then put them in a pot with enough water to cover the beans and bring to a boil over high heat.
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2
Once the water boils, reduce to medium heat and cook exactly 10 minutes, skimming off the foam to remove any beany taste.
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3
Rinse the cooked beans in cold water and remove the skins by gently rubbing them with your hands. Blend the peeled beans, 400ml of cold water, and 1 tablespoon of roasted sesame seeds in a blender until very smooth.
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4
Chill the finished soy milk base in the refrigerator. Meanwhile, cook somyeon noodles in boiling water, then rinse and rub the noodles vigorously under cold water to remove excess starch.
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5
Drain the noodles and place them in a bowl. Pour the cold soy milk over the noodles, top with julienned cucumber, and season to taste with salt and sugar.
