Nutty Kongguksu (Cold Soybean Noodle Soup)
Kongguksu is a summer delicacy served by blending soaked yellow soybeans and sesame seeds into a chilled broth poured 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 →
Yellow soybeans are soaked, boiled, and finely ground with sesame seeds to bring out a deep, rich nuttiness. Served by pouring chilled soybean broth over chewy thin wheat noodles and ice, it makes a wonderfully refreshing one-bowl meal for the hot summer months.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Yellow soybeans (baektae)1 cup (yellow beans)
- Sesame seeds2 tbsp
- Thin wheat noodles (somyeon)200 g
- Julienned cucumber
- Tomato
- Boiled egg
- Salta little
- Pour about 3 cups of water over the beans and soak them for at least 5 hours. If you plan to eat this for lunch, it is best to soak them early in the morning.
- You can also try making this with black soybeans.
Steps
1. Prepare 1 cup of yellow soybeans (baektae) and 2 tbsp of sesame seeds. 1 cup of beans is enough for 2 servings.
You can also try making this with black soybeans.
2. Pour about 3 cups of water over the beans and soak them for at least 5 hours. If you plan to eat this for lunch, it is best to soak them early in the morning.
3. Rinse the soaked beans once in water, then add about 2 cups of water and bring to a boil.
Use just enough water to submerge the beans for boiling.
Cover with a lid and boil (5-6 minutes); once water starts boiling over the lid, uncover and boil for another 2-3 minutes over medium heat.
4. Place the boiled beans in cold water and rub off the skins. They peel off easily when rubbed between your hands.
I pour in plenty of water and rub them with both hands underwater to remove the skins.
5. Swirl the water gently with your hand, and the skins will float to the surface. Just pour off the skins along with the water.
Refill with water and pour it off about 3 times.
6. Here are the beans with all the skins removed.
7. Add the beans, sesame seeds, and 2 cups of water to a blender and blend until finely pureed.
8. Here is the finely ground soybean broth. If you want it even smoother, you can strain it through a sieve.
Pour 3.5-4 cups of cold drinking water into this soybean broth and mix well.
Since ice will be added, adding too much water will make it watery. (This amount makes 2 servings.)
10
9. Add the thin wheat noodles (somyeon) to rolling boiling water and boil.
Rinse the cooked noodles in cold water, and rinsing them in ice water at the end will give them a chewy texture.
10. Place the noodles in a bowl and pour the soybean broth over them...
Top with julienned cucumber, boiled egg, and tomato, and float some ice cubes on top.
Season with salt to taste before eating.
Ppunwife's tips
- Rinse the cooked noodles in cold water, and rinsing them in ice water at the end will give them a chewy texture.
- If you want it even smoother, you can strain it through a sieve.
- Since ice will be added, adding too much water will make it watery.
FAQ
How long should the beans be soaked?
It is best to pour about 3 cups of water over them and soak them thoroughly for at least 5 hours.
How long should the beans be boiled?
Cover with a lid and boil for about 5 to 6 minutes, then uncover once it begins to boil over and simmer for another 2 to 3 minutes over medium heat.
Is there a trick to rinsing the noodles so they turn out chewier?
Rinsing the boiled noodles in cold water and then giving them one final rinse in ice water brings out their chewy texture.
Can leftover beans be used to make soymilk?
You can blend the boiled beans with nuts like peanuts, almonds, or pine nuts, then add salt and honey to enjoy homemade soymilk.
