KONGGUKSU (COLD SOY MILK NOODLE SOUP)
Traditionally enjoyed during the summertime in Korea, this refreshing cold noodle dish requires just five ingredients: cucumbers, dried soybeans, pasta, salt and water. The base of the dish is a nutty and rich homemade soy-milk broth, which is served ice-cold over thin wheat noodles. There's minimal hands-on work, but overnight soaking time is required, so plan ahead. Once the beans are fully soaked, the meal comes together in just 30 minutes. Adjust the thickness of the broth by adding more or less water, and for extra earthy flavor, try adding 1/4 cup of roasted pine nuts, peanuts or sesame seeds before blending. If you like, you can make the broth ahead of time and keep it in the refrigerator until ready to serve. You can also freeze it, but once thawed, whiz it in the blender to restore its smooth texture.
Provided by Kay Chun
Categories dinner, lunch, noodles, main course, side dish
Time 8h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, combine soy beans with enough water to cover by 3 inches and refrigerate for 8 hours or up to overnight. Drain.
- In a large pot, cover soaked soy beans with enough water to submerge by 2 inches and bring to a boil over high. Reduce heat to medium and simmer, stirring occasionally and skimming foam and skins that rise to the top, until beans have softened but are still slightly crunchy, 10 to 12 minutes. (The beans should still have a little snap to them.) Drain beans and transfer to a large bowl.
- Fill the bowl with cold water, swish the beans around, then drain, pouring off any skins that rise to the top. Repeat until the beans are cold and the loosened skins are gone. (Not all skins need to be removed, just the ones that fall off on their own.)
- Meanwhile, cook noodles according to package instructions until al dente. Drain and run under cold water to stop the cooking. Divide among 4 bowls.
- In a blender, combine soy beans with the chilled water and salt, then purée until smooth. Season to taste with more salt, if desired. If the broth isn't cold, stir in a few ice cubes to chill it down before pouring it over the noodles. (Remove the ice first.) Garnish with cucumbers and sesame seeds, if using, and serve immediately.
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Lunarina Panimdim
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of soy milk, but I was pleasantly surprised. The broth was creamy and flavorful, and the noodles were perfectly cooked. I will definitely be making this again.
Jill Francis
[email protected]This kongguksu was delicious! The broth was creamy and flavorful, and the noodles were perfectly cooked. I especially liked the addition of the sesame seeds, which added a nice nutty flavor to the dish.
Milton Victory
[email protected]This was my first time making kongguksu, and it turned out great! The broth was light and flavorful, and the noodles were perfectly cooked. I will definitely be making this again.
Adnan Imran
[email protected]Loved this kongguksu! The broth was creamy and flavorful, and the noodles were cooked perfectly. I especially liked the addition of the cucumber and kimchi, which added a nice crunch and spice to the dish. Will definitely be making this again!
Mohammed Babla
[email protected]This kongguksu was just what I needed on a hot summer day. The broth was refreshing and flavorful, and the noodles were perfectly chewy. I will definitely be making this again.
Major Payne
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of soy milk, but I was pleasantly surprised. The broth was creamy and flavorful, and the noodles were perfectly cooked. I will definitely be making this again.
Natukudha Gloria
[email protected]This kongguksu was delicious! The broth was light and flavorful, and the noodles were perfectly cooked. I especially liked the addition of the sesame seeds, which added a nice nutty flavor to the dish.
Qaisar Zain
[email protected]I've made this kongguksu recipe several times now, and it's always a hit. The broth is so creamy and flavorful, and the noodles are perfectly cooked. I love the addition of the cucumber and kimchi, which add a nice crunch and spice to the dish.
Veer Baloch
[email protected]This was a great recipe for kongguksu. The broth was rich and flavorful, and the noodles were cooked perfectly. I will definitely be making this again.
Ashley Bardwell
[email protected]This kongguksu was amazing! The broth was so creamy and flavorful, and the noodles were perfectly chewy. I loved the addition of the cucumber and kimchi, which added a nice crunch and spice to the dish. I will definitely be making this again!
Papato Mamata
[email protected]This was my first time making kongguksu, and I'm so glad I tried it! The recipe was easy to follow, and the dish turned out great. The broth was light and flavorful, and the noodles were perfectly cooked. I will definitely be making this again.
Tia Beach
[email protected]I've always been a fan of kongguksu, and this recipe did not disappoint. The broth was rich and creamy, and the noodles were cooked perfectly. I especially liked the addition of the cucumber and kimchi, which added a nice crunch and spice to the dish
Skylor Elkins
[email protected]Kongguksu is a refreshing and delicious cold noodle soup that is perfect for a hot summer day. The soy milk broth is creamy and flavorful, and the noodles are perfectly chewy. I added some extra vegetables to my bowl for a boost of nutrition, and it