How to Make Korean Soybean Noodle Soup (Kongguksu)

Kongguksu is a refreshing Korean summer dish made with cold soy milk broth and noodles. This dish is light, creamy, and packed with plant-based protein from soybeans, making it a perfect choice for hot days. Here's how you can make Kongguksu at home for a healthy and satisfying meal.

Ingredients (for 2 servings)

• 1 cup dried soybeans
• 200 grams somyeon or thin wheat noodles
• 1 cucumber, julienned (for garnish)
• 1/2 teaspoon sesame seeds (for garnish)
• Salt to taste
• Cold water
• Ice cubes (optional)
• Optional toppings: sliced tomato, boiled egg, or seaweed strips

7 Steps to Make Kongguksu

1. Soak and Cook the Soybeans

Soak 1 cup of dried soybeans in water for at least 6-8 hours or overnight. After soaking, drain and rinse the soybeans. In a pot, boil the soybeans in fresh water for about 10 minutes until soft. Drain and set aside to cool.

Tip: Removing the skins from the soybeans after boiling will result in a smoother broth, but it’s optional.

2. Blend the Soybeans

In a blender, add the cooked soybeans and enough cold water (about 2-3 cups) to cover them. Blend until smooth and creamy. Strain the mixture through a fine sieve or cheesecloth if you prefer an extra-smooth texture.

Tip: Adjust the amount of water depending on how thick or thin you prefer your broth. Some like a thicker consistency, while others prefer it more liquid.

3. Season the Soy Milk Broth

Add a pinch of salt to the soybean broth and stir. Taste and adjust the salt to your liking. You can also chill the broth in the refrigerator or add ice cubes to make it extra cold.

Tip: For a nuttier flavor, you can blend in a small handful of sesame seeds or add a few drops of sesame oil to the broth.

4. Cook the Noodles

In a pot, boil the somyeon noodles according to the package instructions (usually 3-4 minutes). Once cooked, drain and rinse the noodles under cold running water to stop the cooking process and remove any starch. Drain well.

Tip: Rinsing the noodles thoroughly in cold water helps them stay firm and prevents them from becoming mushy.

5. Assemble the Kongguksu

Divide the cold noodles into two bowls. Pour the chilled soybean broth over the noodles, making sure they are fully submerged.

6. Add Garnishes

Top the Kongguksu with julienned cucumber and sprinkle sesame seeds. You can also add other optional toppings like sliced tomatoes, a boiled egg, or seaweed strips for extra flavor and texture.

7. Serve Cold

Serve the Kongguksu immediately while cold. You can add a few ice cubes to the soup to keep it cool, especially on hot days.

Tip: Kongguksu is best served chilled, so ensure that both the noodles and broth are cold before assembling the dish.

Pro Tips for the Perfect Kongguksu:

1. Adjust the thickness of the broth: If you like a creamier broth, use less water when blending the soybeans. For a thinner, more refreshing broth, add more water or even a bit of ice when blending.
2. Customize your toppings: While cucumber and sesame seeds are traditional, feel free to add ingredients like tomatoes, sliced radish, or a boiled egg to make the dish your own.
3. Serve it cold: Kongguksu is meant to be enjoyed cold. To enhance the cooling effect, refrigerate the broth and noodles before serving or add ice cubes.
4. Make in advance: You can prepare the soy milk broth ahead of time and store it in the refrigerator for a day or two, making this dish a convenient and quick meal.

Enjoy your light and refreshing Kongguksu — the perfect dish to cool down on a hot day!