Kongguksu is one of the dishes I want on a genuinely hot day. The broth is simply cooked soybeans blended until smooth and served cold over chewy noodles. Cucumber on top adds the fresh crunch the creamy broth needs.
Korean Kongguksu Recipe (Cold Soy Milk Noodles) (콩국수)
Cold Korean noodles in a smooth soybean broth, finished with cucumber and sesame. Chill the broth well before serving and season each bowl to taste.
🛒 Ingredients (Dual Measurements)
- 200g (1 cup dried / 7 oz) White Soybeans (Baektae)
- 200g (7 oz / 2 bundles) Korean Wheat Somyeon Noodles
- 30g (2 tbsp / 1 oz) Roasted Pine Nuts or Roasted Peanuts
- 2 tbsp (20g) Toasted White & Black Sesame Seeds
- 600ml (2.5 cups / 20 fl oz) Ice-Cold Mineral Water and 1 cup Clean Ice Cubes
- 1/2 medium Crisp Korean Cucumber, julienned
- 1 whole Hard-Boiled Egg and 2 Cherry Tomatoes
- 1 tsp (6g) Fine Sea Salt
🍳 Master Step-by-Step Cooking Instructions
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Step 1: Soak the Dried Soybeans to Full Plumpness: Soak dried soybeans in cold water for 6-8 hours until doubled in size and smooth.
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Step 2: Precision Boil the Soybeans: Boil soybeans in fresh water for exactly 12-15 minutes until tender without tasting raw. Drain, rinse in cold water, and gently rub to remove loose skins.
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Step 3: High-Speed Puree into Creamy Velvet Broth: Blend the cooked soybeans with roasted pine nuts, toasted sesame seeds, salt, and ice-cold water on high speed for 2 minutes until completely velvety and silky smooth.
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Step 4: Cook & Vigorously Ice-Rinse Somyeon: Boil somyeon wheat noodles for 3-4 minutes. Plunge immediately into ice water and scrub vigorously with hands to remove starch and maximize elasticity.
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Step 5: Assemble, Frost with Ice & Garnish: Place noodle nests into chilled bowls. Pour the frosty velvet soy broth generously around noodles. Top with julienned cucumber, half boiled egg, cherry tomato, and extra toasted sesame seeds.
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💡 Smart International Ingredient Substitutions
- Korean Somyeon: Japanese Somen, Soba, or Italian Capellini
- Whole Dried Soybeans: Unsweetened Pure Organic Soy Milk or Silken Tofu for a 5-minute quick version
- Roasted Pine Nuts: Roasted Cashews or Walnuts
🍽️ Perfect Korean Food Pairings (What to Serve With This)
- Fresh Baechu Kimchi: Crispy, spicy fresh napa kimchi cuts through the rich, creamy nuttiness of the soybean broth.
- Yeolmu Kimchi (Young Summer Radish Kimchi): The quintessential summer kimchi pairing for cold noodles.
❓ Frequently Asked Questions (FAQ)
Q: Should I season Kongguksu with salt or sugar?
In Seoul and northern regions, Kongguksu is traditionally served with salt. In the Jeolla southern province, it is often enjoyed with sugar! We recommend starting with a pinch of sea salt to enhance the natural savory nuttiness.
Q: How can I avoid bean foam when boiling?
Watch the pot closely; when foam rises rapidly, splash half a cup of cold water into the pot to tame the boil.
Chef’s Secret Touch: The secret to the creamiest Kongguksu is soaking whole dried soybeans thoroughly and peeling loose skins after a quick 12-minute boil, then blending with roasted pine nuts and toasted sesame seeds in ice water.
🏷️ Recipe Keywords & Dietary Tags:
