Korean Black Soybean Noodle Cup
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Seori-kongguksu-cup serves chilled black soybean broth over thin somyeon noodles in a cup-sized portion, a cool summer street food built for hot weather.
Read more
The broth is made by blending boiled black soybeans with milk and cold water, then pressing through a fine strainer for a silky, lump-free consistency. Black soybeans give the broth a grayish hue distinct from the ivory-colored broth made with ordinary yellow soybeans, and the flavor is noticeably richer and more intensely nutty, with a clean finish rather than a heavy aftertaste. Cooking the soybeans fully and letting them cool before blending is important because heat drives off the aromatic compounds that give the broth its characteristic fragrance. Sliced cucumber, cherry tomatoes, and ice cubes go on top, the vegetables adding crunch and color contrast while the ice keeps the broth cold so the soybean flavor stays sharp and defined. Somyeon noodles are boiled and rinsed several times in cold water to strip off surface starch, which would otherwise cloud the broth and make the noodles clump. The result is a simple, satisfying bowl where every element has a clear role.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Cook the 180 g soaked black soybeans over medium heat for about 25 to 30 minutes, until they crush easily between your fingers.
Skim off only loose floating skins, then cool the beans completely before blending.
- 2Season
Add the cooled beans, 450 ml cold water, 120 ml milk, and 4 g salt to a blender.
Blend for at least 1 minute, until the broth turns grayish and no coarse bean pieces remain.
- 3Control
Press the soybean broth through a fine strainer to reduce graininess and make it silky.
If you are not serving right away, chill it for 1 hour so the nutty flavor settles and deepens.
- 4Control
Add 180 g somyeon to boiling water and cook over medium-high heat for 3 to 4 minutes.
Lower the heat if foam rises, and drain before the noodles soften too much.
- 5Heat
Rinse the cooked noodles several times in cold water, rubbing gently to remove surface starch.
Drain well when they no longer feel slippery and the strands feel springy, so the broth does not turn watery.
- 6Finish
Divide the drained noodles among cups and pour the cold soybean broth over them.
Top with 60 g cucumber, 6 cherry tomatoes, and 8 ice cubes, then serve immediately while the broth is cold and clean tasting.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Chilled black soybean broth served over somyeon noodles provides a cool, nutty summer meal.
- Finish cue
- Divide the drained noodles among cups and pour the cold soybean broth over them.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 8 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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