KONGGUKSU (COLD SOY MILK NOODLE SOUP)
Traditionally enjoyed during the summertime in Korea, this refreshing cold noodle dish requires just five ingredients: cucumbers, dried soybeans, pasta, salt and water. The base of the dish is a nutty and rich homemade soy-milk broth, which is served ice-cold over thin wheat noodles. There's minimal hands-on work, but overnight soaking time is required, so plan ahead. Once the beans are fully soaked, the meal comes together in just 30 minutes. Adjust the thickness of the broth by adding more or less water, and for extra earthy flavor, try adding 1/4 cup of roasted pine nuts, peanuts or sesame seeds before blending. If you like, you can make the broth ahead of time and keep it in the refrigerator until ready to serve. You can also freeze it, but once thawed, whiz it in the blender to restore its smooth texture.
Provided by Kay Chun
Categories dinner, lunch, noodles, main course, side dish
Time 8h30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, combine soy beans with enough water to cover by 3 inches and refrigerate for 8 hours or up to overnight. Drain.
- In a large pot, cover soaked soy beans with enough water to submerge by 2 inches and bring to a boil over high. Reduce heat to medium and simmer, stirring occasionally and skimming foam and skins that rise to the top, until beans have softened but are still slightly crunchy, 10 to 12 minutes. (The beans should still have a little snap to them.) Drain beans and transfer to a large bowl.
- Fill the bowl with cold water, swish the beans around, then drain, pouring off any skins that rise to the top. Repeat until the beans are cold and the loosened skins are gone. (Not all skins need to be removed, just the ones that fall off on their own.)
- Meanwhile, cook noodles according to package instructions until al dente. Drain and run under cold water to stop the cooking. Divide among 4 bowls.
- In a blender, combine soy beans with the chilled water and salt, then purée until smooth. Season to taste with more salt, if desired. If the broth isn't cold, stir in a few ice cubes to chill it down before pouring it over the noodles. (Remove the ice first.) Garnish with cucumbers and sesame seeds, if using, and serve immediately.
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shemul Ahmed
[email protected]I'll never make this again.
Ezekiel Opa
[email protected]This was a waste of time and ingredients.
Dora Smithe
[email protected]Not a fan of the flavor of this dish.
Lola Berrueco
[email protected]Meh.
captain Wasags
[email protected]This recipe was easy to follow and the end result was delicious. I will definitely be making this again.
Aslam IsIam
[email protected]So good.
Sorochukwu Chris
[email protected]Loved it!! This is a delicious and healthy soup. I made it for my family and everyone enjoyed it. The sauce is rich and creamy, and the noodles are perfectly cooked.
Venera Wright
[email protected]Easy and Refreshing! This soup is the perfect meal for a hot summer day. It's light and flavorful, and it comes together in just a few minutes. I garnished mine with some sesame seeds and green onions.
Citybest Richmond
[email protected]This Kongguksu was outstanding! The sauce was creamy, nutty, and flavorful, and the noodles were cooked perfectly. I added some extra vegetables, such as cucumber and carrot, for a bit of extra crunch.
Mannu Bhandari
[email protected]Delish! This is such a refreshing and flavorful soup. I love the contrast between the cold soup and the warm noodles. I also appreciate that this recipe is so easy to make. I will definitely be adding this to my regular rotation.
marcus banda
[email protected]This was a great weeknight meal! I used store-bought vegetable broth and cooked the noodles and vegetables according to package directions. The sauce was flavorful and creamy, and the noodles were cooked perfectly. I will definitely be making this ag