Kongguksu (Korean Cold Soy Milk Noodles)
Quick answer
Kongguksu is a Korean cold noodle dish in which thin somyeon noodles are served in a chilled broth made entirely from blended soybeans.
What makes this special
- Fine somyeon noodles are served in a chilled broth of peeled and blended white soybeans.
- Peeling the soybeans before blending gives the broth a smooth creamy consistency
- Straining the blended soy milk once makes the texture noticeably silkier
Key ingredients
Core cooking flow
- 1 Put 220 g cooked white soybeans in cold water and rub them gently with your hands.
- 2 Add the soybeans, 500 ml cold water, 1 tablespoon sesame seeds, and part of the salt to a blender.
- 3 Pass the soy broth through a fine sieve once to remove coarse particles.
Kongguksu is a Korean cold noodle dish in which thin somyeon noodles are served in a chilled broth made entirely from blended soybeans. Cooked white soybeans are peeled as thoroughly as possible to reduce any bitterness, then blended with cold water, sesame seeds, and salt until the mixture is smooth and creamy. The resulting soy broth is refrigerated until genuinely cold before use -- adding ice directly to the bowl would thin it out, so proper chilling in advance is the standard approach. Somyeon noodles are boiled until just cooked through, then rinsed vigorously under cold running water and briefly submerged in ice water to firm up their texture before being placed in the serving bowl. The cold soy broth is poured generously over the noodles, and julienned cucumber is arranged on top for color and crunch. Seasoning is personal: some eat it with salt only, others stir in a small amount of sugar. Straining the broth once through a fine mesh sieve eliminates any remaining gritty bits and gives the finished soup a noticeably silkier mouthfeel. High in plant protein and relatively light on the stomach despite its richness, it is exactly the kind of cold dish that makes summer heat more bearable. Black soybeans blended in alongside white ones deepen both the color and the toasty, nutty flavor.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Put 220 g cooked white soybeans in cold water and rub them gently with your hands.
Skim off the floating skins as much as possible, since removing them helps keep the broth clean-tasting and less bitter.
- 2Season
Add the soybeans, 500 ml cold water, 1 tablespoon sesame seeds, and part of the salt to a blender.
Blend for 1 to 2 minutes, until the mixture looks creamy and no large bean bits remain.
- 3Season
Pass the soy broth through a fine sieve once to remove coarse particles.
Add the remaining salt and the sugar gradually, tasting as you go so the broth stays balanced instead of turning too salty or sweet.
- 4Control
Cover the soy broth and chill it in the refrigerator for at least 1 hour, until it is genuinely cold.
Do not rely on ice in the bowl, because it will dilute the broth quickly.
- 5Heat
Boil 180 g somyeon noodles in rapidly boiling water for 3 to 4 minutes, until they turn evenly white and tender.
Drain, then rub-rinse under cold water to wash off starch and prevent stickiness.
- 6Finish
Dip the rinsed noodles briefly in ice water to firm them, then drain very well so the broth does not become watery.
Place them in bowls, pour over the chilled soy broth, and finish with julienned cucumber.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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