Kong-guksu || Noodles in Cold Soybean Soup, 豆汁面, 豆汁麵, コングクス, 콩국수 1

Kongguksu is a popular Korean cold noodle dish made with a creamy soybean milk broth. It’s a light and refreshing meal, perfect for hot summer days.

Key Ingredients:

• Soybean milk: The base of the dish, made from ground soybeans and water.
• Noodles: Typically, thin wheat noodles (somyeon) are used.
• Toppings: Cucumber slices and pine nuts are common toppings.

How to Enjoy:

• Prepare the soybean milk: Soak soybeans overnight, then grind them into a paste. Boil the paste with water to create a creamy broth.
• Cook the noodles: Boil the noodles in salted water until al dente. Rinse with cold water to prevent them from sticking.
• Assemble the dish: Place the cooked noodles in a bowl and pour the chilled soybean milk broth over them. Top with cucumber slices and pine nuts.

Tips for a Delicious Kongguksu:

• Soybean milk: For a richer flavor, you can add a bit of sesame oil or roasted sesame seeds to the soybean milk.
• Noodles: While somyeon is the traditional choice, you can also use other types of noodles like buckwheat noodles.
• Toppings: Experiment with different toppings like chopped scallions, seaweed, or a boiled egg.

Ingredients (serves 4):

• 400g noodles
• 2 cups dried white beans
• 1 egg
• 1 tomato
• 1 cucumber
• 1 red chili pepper
• 1 tablespoon salt

Preparation:

1. Soak the beans: Rinse the white beans and soak them in plenty of water for at least a day.
2. Peel the beans: Once the beans have doubled in size, rub them to remove the skins.
3. Boil the beans: Boil the beans in enough water to cover them for about 5 minutes. Rinse with cold water.

Cooking:

4. Make the soybean milk: Blend the boiled beans with some of the cooking liquid until smooth. Strain through a sieve and chill in the refrigerator for at least 30 minutes.
5. Prepare the toppings: Beat the egg whites and yolks separately with a pinch of salt and make thin omelets. Cut into thin strips. Thinly slice the cucumber and soak in cold water. Slice the tomato thickly. Remove the seeds from the chili pepper and slice thinly.
6. Cook the noodles: Cook the noodles in boiling water until tender. Rinse with cold water and drain.
7. Serve: Divide the noodles into bowls and pour the chilled soybean milk over them. Top with the egg omelet, cucumber, tomato, and chili pepper. Serve with salt.

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