Kongguksu (Korean Cold Soybean Noodle Soup)
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
Allergen information: may contain gluten, nuts, sesame, soy, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover broth and noodles separately in airtight containers in the refrigerator.
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