Main CourseLunchDinner

Kongguksu (Korean Cold Soybean Noodle Soup)

Name: Kongguksu (Korean Cold Soybean Noodle Soup)
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Yield: 2 servings
Cuisine: korean
Ingredients: 150 g dried soybean soaked overnight; 720 ml water; 1 tbsp sesame seed toasted; 1 tbsp pine nut; 0.5 tsp sugar; 0.5 tsp salt; 200 g noodle somyeon or thin wheat noodles; 0.5 pcs cucumber julienned; 0.5 pcs tomato sliced; 4 pcs ice cube

Kongguksu is a refreshing Korean noodle dish served in a creamy, savory, and slightly sweet soybean broth. This vegan recipe offers a perfect balance of flavors and textures, ideal for a light yet satisfying meal.

An original recipe by Forkin

Total time: 1 hr 40 min
Serves: 2
Difficulty: Medium
Per serving: 741 kcal

Vegetarian

Allergen information: may contain gluten, nuts, sesame, soy, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

broth

150 gdried soybean, soaked overnight
720 mlwater
1 tbspsesame seed, toasted
1 tbsppine nut
0.5 tspsugar
0.5 tspsalt

noodles

200 gnoodle, somyeon or thin wheat noodles

garnish

0.5 pcscucumber, julienned
0.5 pcstomato, sliced

serving

4 pcsice cube

Equipment

fine-mesh sieve · blender · large pot · serving bowls

The method

Step by step

1
Drain the soaked soybeans and rinse them thoroughly under cold water.
About 2 min
2
Transfer the rinsed soybeans to a large pot, cover with fresh water, and bring to a boil over high heat.
About 5 min
3
Reduce the heat to medium-low and simmer the soybeans for 10-15 minutes, until they are tender but not mushy.
About 15 min
Cook’s note: Do not overcook the soybeans, as this can affect the texture of the broth.
4
Drain the cooked soybeans and immediately transfer them to a bowl of ice water to stop the cooking process and cool them down.
About 3 min
5
Rub the cooled soybeans between your hands to remove their skins, then discard the skins.
About 5 min
Cook’s note: Removing the skins ensures a smoother broth texture.
6
Combine the skinned soybeans, water, toasted sesame seeds, pine nuts, sugar, and salt in a blender.
About 1 min
7
Blend on high speed until the mixture is completely smooth and creamy, about 2-3 minutes.
About 3 min
Cook’s note: Achieving a very smooth consistency is key for the best broth.
8
Pour the soybean broth into a container, cover, and refrigerate for at least 1 hour to chill thoroughly.
About 1 hr
Cook’s note: A well-chilled broth is essential for this cold noodle dish.
9
Cook the noodles according to package directions, typically in boiling water for 3-5 minutes.
About 5 min
10
Drain the cooked noodles and rinse them thoroughly under cold running water to remove excess starch and cool them down.
About 2 min
11
Divide the chilled noodles into two serving bowls.
About 1 min
12
Pour the cold soybean broth over the noodles in each bowl.
About 1 min
13
Garnish each bowl with julienned cucumber, sliced tomato, and a few ice cubes.
About 1 min
Cook’s note: Adjust salt to taste before serving.

Per serving

Nutrition

72%Score

Calories: 741.4kcal
Protein: 43.8g
Carbs: 87g
Fat: 19.8g
Fibre: 20.9g
Sugar: 11.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover broth and noodles separately in airtight containers in the refrigerator.