Kongguksu-Style Cold Linguine
Quick answer
Kongguksu-style cold linguine reinterprets Korea's chilled soy noodle soup using Italian linguine in place of traditional wheat noodles.
What makes this special
- Toasted sesame and peanut butter enrich a chilled soy milk broth for this cold linguine.
- Unsweetened soy milk blended with toasted sesame and peanut butter for creamy cold broth
- Ice-water rinse tightens linguine strands for a chewy snap
Key ingredients
Core cooking flow
- 1 Add 400ml unsweetened soy milk, 2 tablespoons toasted sesame seeds, 1 tables...
- 2 Check the broth before chilling it. It should lightly coat a spoon, not pour...
- 3 Bring a large pot of water to a full boil and salt it lightly.
Kongguksu-style cold linguine reinterprets Korea's chilled soy noodle soup using Italian linguine in place of traditional wheat noodles. Unsweetened soy milk is blended with toasted sesame seeds and peanut butter into a thick, nutty cold broth poured directly over the pasta at serving. The linguine is cooked al dente and immediately shocked in ice water to firm up the texture and chill it completely before the broth goes on. Julienned cucumber and halved cherry tomatoes scatter on top for fresh crunch and color. Salt and sugar are adjusted at the end to balance the broth's natural bean flavor against the richness from the peanut butter. The full preparation takes about ten minutes, with stovetop time limited strictly to boiling the pasta, which makes it one of the more practical cold dishes to assemble in summer heat. Adding more peanut butter thickens the broth further, while extra sesame seeds push the nuttiness higher.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Add 400ml unsweetened soy milk, 2 tablespoons toasted sesame seeds, 1 tablespoon peanut butter, 0.75 teaspoon salt, and 0.5 teaspoon sugar to a blender. Blend about 1 minute, until no sesame specks remain and the broth looks thick and smooth.
- 2Season
Check the broth before chilling it.
It should lightly coat a spoon, not pour like water; if it is too thick, loosen it with a little more soy milk, and if it tastes flat, adjust only with small pinches of salt.
- 3Season
Bring a large pot of water to a full boil and salt it lightly.
Add 180g linguine and cook 30 seconds longer than the package time, so the pasta stays pleasantly firm but not hard after it is chilled.
- 4Heat
Move the cooked linguine directly into ice water.
Rub it gently with your hands to wash off surface starch, rinse several times until fully cold, then drain very well so extra water does not cloud or thin the soy broth.
- 5Prep
Cut 80g cucumber into fine 0.2cm julienne strips and halve 6 cherry tomatoes lengthwise.
Keep the vegetables cold while the noodles drain, so the cucumber stays crisp and the tomato halves look fresh when placed on top.
- 6Finish
Place the drained linguine in bowls and arrange 8 ice cubes around it.
Pour over enough chilled soy broth to partly submerge the noodles, top with cucumber and tomato, then serve immediately while the broth is still cold and clean-tasting.
After the steps
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