Einsteiger
Korean
Kimchi Jjigae (Kimchi Stew)
Quelle: Traditionell
30 Min.3420 kcal
Laktosefrei🌶️🌶️
Kongguksu (Chilled Soy-Milk Noodles)
Wheat noodles bathed in a cold, silky broth of freshly ground soybeans — a nutty, protein-rich summer bowl that is naturally plant-based.
Quelle
Rezept von Korean home kitchens · 🏺 Traditionell
Korean home-style / 한국 가정식 — Kongguksu is wheat noodles served in a chilled, nutty broth of ground boiled soybeans. A cooling summer dish prized for restoring stamina in the heat, it is naturally plant-based.
Zubereitung im Video · 3 Videos
⏱ 60 Min.🍽 4 Portionen🔥 430 kcal🇰🇷 Südkorea
VeganVegetarischLaktosefreiNussfrei
Zubereitung
Soak the soybeans overnight until swollen, then boil them just until tender — only about ten to fifteen minutes, so they don't turn beany.
Rub the beans between your hands under water to slip off the skins, which keeps the broth smooth and pale.
Blend the beans with the cold water and sesame seeds until completely smooth, then chill the soy milk until icy.
Season the cold soy milk with only a little salt — the rest is added at the table to taste.
Boil the somyeon until tender, rinse under cold water, and drain well.
Coil the noodles into bowls, pour the chilled soy milk over them, and top with cucumber and a sprinkle of sesame.
💡 Tipps
- Season each bowl with salt at the table — Koreans debate salt versus a pinch of sugar.
- Don't over-boil the beans, or the broth tastes raw and grassy; just-tender is the goal.
- A few ice cubes in the bowl keep it bracingly cold to the last bite.
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