Perfect Cold Soybean Noodles, Kongguksu!

 

Cold Soybean Noodles, Kongguksu

Hello K Friends! Today, I'd like to introduce Kongguksu (soybean noodles, soy milk noodles), one of Korea's traditional summer dishes. It's a dish made by boiling soybeans, blending them, and mixing them with noodles. It's a popular food choice to beat the summer heat and stay refreshed. Hope you enjoy this recipe!

Ingredients (2 servings):

• 1 cup dried soybeans
• 7oz (200g) somyeon (thin wheat flour noodles)
• half a cucumber
• 1 small tomato
• 1 boiled egg
• A bit of salt
• 1t honey or sugar (optional)

Instructions

Put 1 cup of dried soybeans into a bowl. Pour water over them and rinse once. Drain the water and add enough water to soak the soybeans. Let them soak for about 1 hour.

Slice the cucumber thinly. Cut the tomato into slightly thick slices. Cut the boiled egg in half. These toppings will be added to the soy milk noodle soup later.

After 1 hour, drain the water and put the beans in a large pot. Pour enough water. Open the lid and boil them for about 50 minutes.

After 50 minutes, drain and rinse the cooked beans with cold water quickly. Rub the beans with your hands to remove the skin. Once most of the bean skins are removed, transfer the beans to a strainer.

Put some of the cooked beans into a blender. Add a little more water than the beans to ensure they blend well. Blend for about 2 minutes.

After 2 minutes, if the soy milk appears coarse after blending, add a little more water and blend for another minute to make it smoother.

How to boil noodles:  Add 1/2 tablespoon of salt to the boiling water. Put the noodles. Boil the noodles for about 3 minutes 30 seconds.

After 3 minutes 30 seconds, rinse the noodles well with running cold water. Roll up the noodles with your hands into individual portions and place them in a bowl.

Pour cold soy milk over the noodles. Add some sliced cucumber, tomato slices, and the boiled egg.

Just before eating, sprinkle about 3 pinches of salt over the dish. If you prefer a sweeter taste, you can add a little honey (about 1 teaspoon) according to your taste. Before eating, you can also add a few ice cubes to make it even more refreshing and enjoyable! Very refreshing and nutritious kongguksu (soy milk noodle soup) is done!

How was today’s recipe? Hope you give it a try! I’ll see you next week! Thank you! Bye bye!

Notes

• Shorten the soaking time for the soybeans if you want a sweeter taste and better nutrition, as soaking them too long can cause some of the sweetness and nutrients to float out into the water.
• It is not recommended to grind the beans with the skin, as the soy milk won't be smooth.
• If you want it to be even nuttier, you can add pine nuts or almonds and blend them together.
• If the concentration is too thick, you can add a little more water. 
• It's best to season the soy milk just before eating. Adding salt or sugar in advance can cause the soy milk to spoil.

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