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Easy Kongguksu Recipe (Chilled Korean Soy Milk Noodles)

 

 Kongguksu (Korean Cold Soy Milk Noodles)

Learn how to make refreshing Kongguksu! Our easy recipe for this chilled Korean soy milk noodle soup is the perfect, healthy meal for a hot day. Ready in 20 minutes!

Recipe Content

Prep Time: 15 minutes
Cook Time: 5 minutes (for noodles)
Total Time: 20 minutes
Servings: 2
Calories: 420 per serving

Ingredients:

For the Soy Milk Soup:

  • 2 cups unsweetened Korean soy milk (or homemade)

  • 1/4 cup roasted peanuts, skinned

  • 1 tbsp toasted sesame seeds

  • 1/2 tsp salt

  • 1 tsp sugar (optional, to taste)

For the Noodles & Toppings:

  • 200g somyeon (thin wheat noodles) or somen noodles

  • 1/2 English cucumber, cut into thin matchsticks

  • 1 hard-boiled egg, halved (optional)

  • 1 tbsp roasted sesame seeds (for garnish)

Instructions:

  1. Make the Soy Milk Base: In a blender, combine the soy milk, roasted peanuts, sesame seeds, and salt. Blend until the mixture is completely smooth and creamy.

  2. Chill the Soup: Pour the blended soup into a bowl or pitcher and refrigerate for at least 30 minutes, or until thoroughly cold.

  3. Cook the Noodles: Bring a large pot of water to a boil. Add the noodles and cook according to package directions until tender. Drain immediately and rinse under cold running water to stop the cooking and cool the noodles down. Drain well.

  4. Assemble the Bowls: Divide the cold noodles between two deep bowls. Pour the chilled soy milk soup over the noodles.

  5. Add Toppings: Arrange the cucumber matchsticks and half of a hard-boiled egg on top of each bowl. Sprinkle with roasted sesame seeds.

  6. Serve: Serve immediately with extra salt or sugar on the side for individual seasoning.

Chef's Notes & Tips

  • Soy Milk: Using Korean soy milk (kong) is key, as it has a specific, nutty flavor. Do not use sweetened or vanilla-flavored soy milk.

  • Creaminess: For an even richer and creamier soup, you can use a higher ratio of peanuts.

  • Make Ahead: The soy milk soup base can be made a day in advance and stored in the refrigerator.

  • Serving: Kongguksu is meant to be eaten cold. Ensure all components are well-chilled before serving.

FAQ Section

Q: What does "Kongguksu" mean?
A: "Kong" means soybean, and "guksu" means noodles. It is a chilled noodle dish served in a savory soy milk broth.

Q: Can I make this nut-free?
A: Yes, you can omit the peanuts. The soup will be less rich but still refreshing.

Q: Is this dish vegan?
A: Yes, if you omit the hard-boiled egg, this recipe is completely vegan.

Q: Can I use another type of noodle?
A: Somyeon or somen noodles are traditional because they are thin and light. You can use soba noodles as a substitute.




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