Jeju-Style Kongguk (Cold Soybean Soup)
A light soybean soup made with raw soy flour and baby napa cabbage, cooked into soft curds like fresh soft tofu.
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 →
This Jeju local dish is made by boiling baby napa cabbage and Korean radish in a refreshing anchovy broth, then pouring in a raw soy flour mixture. Adding coarse sea salt helps curdle the soup like soft tofu, creating a tender texture with a deep, rich nuttiness. The secret is to avoid stirring while it simmers and to keep a close eye on the heat.
- Servings
- 4–5 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Baby napa cabbage250 g
- Korean radish (mu)200 g
- Raw soy flour2 cups (2 cups)
- Large green onion (daepa)1/2 stalk
- Anchovy broth6 cups
- Coarse sea salt1 tbsp
- Use raw soy flour; roasted soy flour will not work.
- Instead of baby napa cabbage, the inner leaves of bomdong (spring cabbage) or young napa cabbage can also be used.
Steps
Mix the soy flour
Pour 2 cups of cold water into the raw soy flour and stir to mix.
Slice the vegetables
Roughly tear or slice the cabbage lengthwise, and cut the radish into thick matchsticks without making them too thin.
Thinly slice the large green onion (daepa).
Simmer the soup
Add the radish matchsticks to 6 cups of anchovy broth...
Once the radish feels tender and cooked through...
Add the cabbage and slowly pour in the soy flour mixture.
To create curds like soft tofu (sundubu), sprinkle 1 tbsp of coarse sea salt throughout the soup to act as a curdling agent.
Simmer as is without stirring until the soup is completely cooked; keep a close eye on the heat so it does not boil over.
Once soft curds form and the soup is fully cooked, finish by adding the large green onion and simmering briefly to bring out its aroma.
Finish
It looks like tender soft tofu, but you can also catch a light texture from the soy flour...
Because it is made directly by simmering the soy flour, it tastes even richer than soft tofu.
I ate it yesterday and reheated it again today. It has just the kind of flavor that chases away an oncoming cold.
Ppunwife's tips
- To create curds like soft tofu, sprinkle 1 tbsp of coarse sea salt throughout the soup to act as a curdling agent.
- Simmer as is without stirring until the soup is completely cooked; keep a close eye on the heat so it does not boil over.
FAQ
Can I use roasted soy flour or the soy flour meant for misutgaru?
You must use raw soy flour; roasted soy flour is not suitable.
Can I substitute other vegetables for baby napa cabbage?
You can substitute inner leaves of bomdong (spring cabbage) or young napa cabbage.
Why should I simmer it without stirring after adding the soy flour mixture?
Simmering it undisturbed with the coarse sea salt helps it curdle into soft tofu-like curds, so do not stir until it is completely cooked and adjust the heat as needed.
Can I season it with something other than salt?
You can reduce the salt and serve it with the seasoned soy sauce used for banquet noodles (janchi guksu) to adjust the seasoning to taste.
