๐ฅฃ Kongguksu (Korean Cold Soy Milk Noodles) Recipe
Kongguksu (์ฝฉ๊ตญ์) is a refreshing Korean noodle dish served in a cold soy milk broth, perfect for hot summer days. It's light, creamy, and packed with protein. This dish is especially popular among vegetarians and those looking for healthy, cooling meals.
๐ Prep Time: 6 hours (includes soaking)
๐ Cook Time: 15 minutes
๐ฝ️ Servings: 2
๐ Ingredients:
For the Soy Milk Broth:
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1 cup dried soybeans
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1 to 1½ cups cold water (for blending)
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1 tbsp roasted sesame seeds (optional)
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Salt to taste
For the Noodles:
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200g somyeon (thin wheat noodles) or soba noodles
Optional Toppings:
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Cucumber (julienned)
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Tomato slices
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Sesame seeds
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Ice cubes (to keep the soup extra cold)
๐จ๐ณ Instructions:
1. Soak the Soybeans
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Wash and soak the soybeans in water for at least 6 hours or overnight.
2. Boil and Peel
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Drain soaked beans, then boil them in fresh water for about 10 minutes.
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Once soft, drain and let cool. Rub gently to remove the skins (optional but helps with smoother broth).
3. Blend the Soy Milk
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Place the boiled soybeans in a blender.
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Add 1 to 1½ cups of cold water and sesame seeds if using.
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Blend until smooth and creamy. Strain if needed for a smoother texture.
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Add salt to taste and chill in the fridge.
4. Cook the Noodles
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Boil noodles according to package instructions.
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Rinse under cold water several times to cool and remove starch.
5. Assemble the Dish
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Divide the cold noodles into bowls.
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Pour the chilled soy milk broth over them.
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Garnish with julienned cucumber, tomato slices, sesame seeds, or even ice cubes for extra chill.
๐ก Tips:
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For extra smooth broth, strain the soy milk through a fine mesh sieve or cheesecloth.
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Add a few ice cubes right before serving for a refreshing kick.
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Adjust salt carefully – the flavor is meant to be subtle and nutty.
๐ฅข Serving Suggestion:
Serve cold with kimchi or other Korean side dishes (banchan) for a full meal. Perfect for vegetarians and summer lunch ideas.
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