Kongguksu (Korean Cold Soy Milk Noodles)
Quick answer
- Active time
- 37 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Cooked white soybeans blended with sesame seeds make a thick, nutty soy milk that is chilled and poured over somen.
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Skimming off the loose skins while rinsing the beans keeps bitterness out of the broth, and one pass through a sieve removes the gritty bits for a much silkier soup. Seasoning splits between salt alone and salt with a little sugar, added a pinch at a time either way. The soup needs at least 1 hour in the fridge and is blended well ahead, since ice cubes in the bowl would only thin it. The noodles get a rub in cold water and a short dip in ice water to firm them up.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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