Kongguksu (Chilled Soy-Milk Noodles)

Name: Kongguksu (Chilled Soy-Milk Noodles)
Total time: 1 h
Yield: 4
Cuisine: Korean
Ingredients: 150 g Dried white soybeans; 720 ml Cold water, for blending; 2 tbsp Toasted sesame seeds; to taste Salt; 2 servings Thin wheat noodles (somyeon); 1/2 Cucumber, julienned; a few Cherry tomato or extra sesame, to garnish

Wheat noodles bathed in a cold, silky broth of freshly ground soybeans — a nutty, protein-rich summer bowl that is naturally plant-based.

Source

Recette de Korean home kitchens · 🏺 Traditionnel

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.

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Watch it being made · 3 videos

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Étapes

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.

💡 Astuces

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.