Nutty Geomeun Kongguksu (Cold Black Soybean Noodle Soup)
A chilled summer noodle dish made by pouring finely ground soaked black beans and toasted black sesame seeds over noodles.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A nutty summer delicacy made by boiling soaked black beans for about 10 minutes and grinding them with toasted black sesame seeds. The bean broth is strained through a sieve for a clean texture, chilled, and poured over chewy thin wheat noodles (somyeon). Season with salt to taste and garnish with cucumber or egg garnish (jidan) to finish.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Black beans1 cup
- Black sesame seeds2 tbsp
- Water6-7 cups
- Salta little
- Thin wheat noodles (somyeon)
- Julienned cucumber
- Egg garnish (jidan)
- Tomatoes, etc.
- Remove any stones or debris, then soak thoroughly in water.
- Lightly toast the black sesame seeds in a frying pan.
Steps
These are the black beans with stones and debris removed. It is 1 cup.
1 cup using a paper cup is based on 2 servings.
They have been thoroughly soaked in water. Here is 2 tbsp of black sesame seeds.
Lightly toast the black sesame seeds in a frying pan.
Pour in 6-7 cups of water, and once it boils, add the soaked beans and boil for about 10 minutes.
Keep the lid open the entire time.
Once the beans are cooked through, let the beans and cooking water cool.
Put the cooled beans and their water into a blender and blend together with the black sesame seeds.
Strain out the bean skins well through a sieve.
If the soup feels too thick, pour in more cold bottled water to adjust the consistency.
Place it in the freezer so it gets nice and cold.
These are the bean skins strained through the sieve. It feels like a waste to throw them away, so I'm thinking of adding them to savory pancakes tonight.
Add the noodles to boiling water, cook, and then rinse in cold water.
For the final rinse, use ice water.
Drain well in a sieve.
Place the noodles in a bowl, top with garnishes like cucumber and egg garnish (jidan), and pour in the bean broth.
Season with salt and float a few ice cubes.
Having kongguksu for the first time in almost 1 year, and today it is black.
It tastes so good.
Ppunwife's tips
- When boiling the beans, keep the lid open the entire time.
- If the soup feels too thick, pour in more cold bottled water to adjust the consistency.
- After boiling the noodles, rinse them in cold water, and rinse in ice water for the final rinse.
FAQ
Should I cover the pot with a lid when boiling the beans?
After adding the soaked beans to boiling water, keep the lid off and boil for about 10 minutes.
What should I do if the bean broth is too thick?
If the broth feels thick, just add a little more bottled water to adjust it to the right consistency.
How can I use the leftover bean skins after straining?
You can mix the strained bean skins with squid, chili peppers, flour, and eggs to make a batter, then pan-fry them into savory pancakes or pan-fried patties (donggeurangttaeng).
How can I cook the noodles to make them chewier?
Boil the noodles in boiling water, drain and rinse in cold water, and rinse once more in ice water at the end to bring out their chewiness.
