Kongguksu (Cold Soybean Soup)

Kongguksu (Cold Soybean Soup)

Kongguksu (콩국수) is a refreshing and creamy cold noodle soup made with soybean broth. It’s a popular summer dish in Korea, especially during the hot months, due to its cooling and nourishing properties.

The soup is made from blended soybeans, creating a rich and smooth broth, and served with thin wheat noodles and vegetables. It’s a light yet satisfying meal, perfect for a hot day.

Ingredients:

Soybeans: 1 cup dried soybeans (or 1 can of unsweetened soybeans)

Cold water: 4-5 cups (for the broth)

Wheat noodles (somyeon): 200g (thin, cold wheat noodles, often used in cold noodle dishes)

Garlic: 1-2 cloves, minced

Sesame oil: 1 teaspoon (optional)

Salt: to taste

Cucumber: 1/2, julienned (for garnish)

Sesame seeds: 1 tablespoon, toasted (for garnish)

Ice cubes: optional (for an extra refreshing touch)

Instructions:

Prepare the Soybeans:

If using dried soybeans, soak them in water overnight or for at least 8 hours. After soaking, drain and rinse the soybeans.

If using canned soybeans, drain and rinse them thoroughly.

Make the Soybean Broth:

In a blender or food processor, combine the soaked soybeans and cold water (about 4-5 cups). Blend until smooth and creamy.

If the mixture is too thick, you can add more water to adjust the consistency to your liking.

After blending, strain the mixture through a fine mesh sieve or cheesecloth to remove the soybean pulp, leaving you with a smooth, creamy soy broth. Discard the pulp or save it for other uses.

Prepare the Noodles:

Cook the wheat noodles (somyeon) according to package instructions. Drain and rinse under cold water to cool them down, then set them aside.

Season the Broth:

Pour the strained soybean broth into a large bowl. Add the minced garlic and season with salt to taste. If you like, you can also add a small drizzle of sesame oil for extra flavor.

If you want the soup extra cold, you can add a few ice cubes directly into the broth.

Assemble the Dish:

To serve, place a portion of cold noodles into each bowl. Pour the soybean broth over the noodles, ensuring the noodles are submerged.

Garnish with julienned cucumber and toasted sesame seeds. You can also add a sprinkle of additional salt if needed.

Serve:

Serve Kongguksu immediately, and enjoy it cold as a refreshing and light meal.

Tips:

Soybeans: If you want a richer broth, you can increase the amount of soybeans. However, be sure to balance the soybeans with enough water to keep the soup creamy and drinkable.

Noodles: Use thin, cold wheat noodles (somyeon) for the traditional Kongguksu experience. You can find them in most Korean grocery stores, but if they’re unavailable, you can substitute with other thin, cold noodles.

Customization: Kongguksu can be customized with other garnishes like chopped green onions, boiled eggs, or a dash of chili powder for a bit of heat.

Kongguksu is a delicious and wholesome summer dish that’s perfect for cooling off while still providing nourishment. The smooth, creamy soybean broth pairs beautifully with the cold noodles, making it a refreshing yet satisfying meal.