Kongguksu, also known as soy milk noodles (콩국수), is a refreshing dish typically enjoyed during the summer. It features chilled soy milk made from soybeans and wheat noodles. What makes this dish particularly appealing to me is its healthy and vegetarian nature. Having previously tried cold soba and not enjoying its bland taste, I was unsure of what to expect from Kongguksu. Curious to know if I ended up liking it? Continue reading this post to find out.
Enjoying a bowl of kongguksu on a rainy day! Hahaha
Come on… let’s get cooking.
Soybeans: before (left) and after overnight soaking (right).
On medium heat, bring the soaked soybeans and water to a boil for 15 minutes with the lid off.
In the meantime, while waiting, slice the cucumber and tomatoes. Refrigerate them to chill.
After cooking the soybeans, rinse them with cold water and transfer them to a large bowl.
Gently rub the soybeans with your hands to remove the skins. Next, add water to the bowl, allowing the skins to float to the top. Remove the floating skins from the surface. Repeat these steps until all the skins have been removed.
Next, take 1 cup of soybeans, roasted sesame seeds, mixed nuts, salt, and water, and place them in a blender. Blend the ingredients until creamy, then refrigerate the mixture to chill.
By the way, you can store the remaining unused soybeans in the freezer for future use.
This is somyeon, a type of wheat noodle.. If you don’t have “so myeon”, you can substitute it with “mee suah”. They are the same.
Bring water to a boil and add somyeon noodles. Cook for a few minutes. To check if the noodles are cooked to the desired doneness, take a piece and taste it.. Then rinse the noodles in cold water and drain them well.
Coil the noodles and place them in a serving bowl. Next, add the soy milk broth, cucumber, and tomatoes. If desired, you can also add a couple of ice cubes.
So, yes, initially the taste was quite bland. However, when I added kimchi, it transformed into an amazingly delicious combination! I discovered that in Korea, they serve kimchi with kongguksu, so it seems like I’m on the right track. I also learned that they provide salt in case you need to add more seasoning.
A few minutes after finishing my bowl of kongguksu on a rainy day, I found myself craving for more. The good news is that I still have some frozen soybeans left. Can you guess what I’m going to make tomorrow?
- Soak 1 cup of dried soybeans in cold water overnight.
- 2 tablespoons of mixed nuts (such as hazelnuts, macadamia nuts, walnuts, and pine nuts)
- Add 1 teaspoon of toasted sesame seeds.
- 100g of somyeon (thin wheat noodles)
- 1 teaspoon of salt
- Water and ice cubes
- 1/2 cup of cucumber strips and a few pieces of tomatoes
- In a pot, combine the soaked soybeans and 2 cups of water. Bring to a boil over medium heat without covering the pot.
- Rinse the cooked soybeans under cold running water, then transfer them to a large bowl.
- Gently rub the soybeans between your hands to remove the skins. Add water to the bowl so that the skins float to the top. Remove the floating skins and repeat this process until all the skins are removed.
- In a blender, combine 1 cup of soybeans, mixed nuts, roasted sesame seeds, salt, and 2 1/2 cups of cold purified water. Blend for approximately 2 minutes or until the mixture becomes smooth and creamy. Transfer the soy milk to a container and refrigerate. Store any remaining unused soybeans (not blended) in the freezer for future use.
- In a pot, bring water to a boil and then add the noodles. Continue cooking the noodles until they reach the desired level of doneness.
- Rinse the cooked noodles under cold running water and drain them.
- Arrange the noodles in a coiled shape in a bowl. Pour the soybean broth over the noodles and add tomato and cucumber strips. Optionally, you can also add ice cubes for a refreshing touch.