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Kongguksu
Cold soybean noodle soup
Kongguksu (콩국수): wheat noodles in chilled, creamy ground-soybean broth, a Korean summer staple
When the monsoon heat settles over Seoul in July, queues form outside old noodle houses near City Hall for kongguksu: thin wheat noodles in an ice-cold, thick, nutty broth of soybeans boiled and blended with their skins, topped with cucumber and sesame. It is plain, rich and very cooling, and people season it at the table with salt (in Seoul) or sugar (in Jeolla). A bowl is about 520 kcal, a full meal with plenty of protein. Soak the soybeans overnight first, not counted in the times. The most common mistake is overboiling the soybeans, which gives a fermented, "meju" smell; boil them for exactly 10–12 minutes and taste one: it should be cooked but not soft. Chef's tip: blend a handful of pine nuts or toasted sesame with the beans; it makes the broth even creamier.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 2
Ingredients
For the soy broth
- 5 ½ oz dried soybeanssoaked overnight in plenty of water
- 3 cups cold waterchilled
- 2 tbsp pine nuts or toasted sesame seeds (optional)
- ¾ tsp saltplus more to taste
For the bowls
- ½ cucumbercut into thin strips
- ½ tomato (optional)sliced
- 1 tsp toasted sesame seeds
- 6 ice cubes
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What you'll need
Spices & pantry
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Method
0/5 doneStep 1: Drain 5 ½ oz dried soybeans and boil in fresh water for 10–12 minutes, skimming off the foam. Taste one: it should be cooked through with no raw, beany taste, but not mushy.
12 minStep 2: Drain and plunge into cold water. Rub the beans between your hands to loosen the skins; you can keep the skins for a rougher broth or float them off for a smoother one.
5 minStep 3: Blend the beans with 3 cups cold water, 2 tbsp pine nuts or toasted sesame seeds and ¾ tsp salt for 2–3 minutes, until very smooth and creamy, like thick milk. Chill until very cold.
3 minStep 4: Cook 7 oz thin wheat noodles (somyeon or junggukmyeon) in boiling water according to the packet, usually 3–4 minutes, until just tender. Drain and rinse under cold running water, rubbing them, until completely cold and no longer starchy.
5 minStep 5: Put the noodles in bowls, pour the cold soy broth over, add 6 ice cubes and top with ½ cucumber, ½ tomato and 1 tsp toasted sesame seeds. Season at the table with more salt (or sugar).
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 26 g
- Carbs
- 72 g
- Fat
- 15 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kongguksu take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of cucumber?
- Courgette, same weight (in salads, use young ones).
- What can I use instead of toasted sesame seeds?
- Poppy seeds or finely chopped pumpkin seeds, same amount.
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