Kongguksu(Chilled Soy Milk Noodle Soup)
Kongguksu is a refreshing noodle dish in which noodles are served in savory soy milk. Perfect for hot summer days!“
Rinse and soak 1 cup dried soybeans for 5 to 6 hours or overnight. (Yields about 2 to 2 1/4 cups soaked beans.)1
Add enough water to cover the beans, bring to a boil and cook. Drain and place the beans in cold water to cool. Rub the beans with your fingers to remove the skins. Add more water.
In a blender, puree 1/2 of the cooked beans, 2 tablespoons of nuts, and a teaspoon of sesame seeds, if using. Repeat with the remaining beans. Add water to adjust the thickness of
Run the puree through a fine strainer for a smooth milk-like texture, stirring with a spoon to force it through. (This step is optional.)4
Lightly salt to taste. Stir well. Refrigerate to chill. Bring a medium pot of water to a boil. Cook somyeon noodles according to the package instructions (about 3 minutes). Drain q
Stir up the solids settled on the bottom of the soy milk and pour over the noodles in a serving bowl. Garnish with the julienned cucumbers, tomato pieces and/or sesame seeds. Drop
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