Kongguksu-Style Cold Linguine
Kongguksu-style cold linguine reinterprets Korea's chilled soy noodle soup using Italian linguine instead of wheat noodles. Unsweetened soy milk is blended with toasted sesame seeds and peanut butter into a thick, nutty broth that is served cold. The linguine is cooked al dente, then shocked in ice water to firm up its texture and chill it completely before the broth is poured over. Julienned cucumber and halved cherry tomatoes add fresh crunch and color on top. Salt and sugar are adjusted to balance the broth's natural bean flavor. The entire preparation takes about 10 minutes, with stovetop time limited to boiling the pasta.
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Instructions
- 1
Blend soy milk, sesame, peanut butter, salt, and sugar into a smooth cold broth base.
- 2
Cook linguine, rinse thoroughly in cold water, and drain well.
- 3
Julienne cucumber and halve cherry tomatoes.
- 4
Place noodles in bowls, add ice, and pour over the cold soy broth generously.
- 5
Top with cucumber and tomatoes, then adjust seasoning with a pinch of salt.
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