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 porsiyon
Cuisine: korean
Ingredients: 150 g dried soybean soaked overnight; 720 ml water; 1 yemek kaşığı sesame seed toasted; 1 yemek kaşığı pine nut; 0,5 çay kaşığı sugar; 0,5 çay kaşığı salt; 200 g noodle somyeon or thin wheat noodles; 0,5 adet cucumber julienned; 0,5 adet tomato sliced; 4 adet 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 40 dk.
Porsiyon: 2
Zorluk: Orta
Porsiyon başına: 741 kcal

Vejetaryen

Alerjen bilgisi: gluten, kuruyemişler, susam, soya ve sert kabuklu yemişler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

broth

150 gdried soybean, soaked overnight
720 mlwater
1 yemek kaşığısesame seed, toasted
1 yemek kaşığıpine nut
0,5 çay kaşığısugar
0,5 çay kaşığısalt

noodles

200 gnoodle, somyeon or thin wheat noodles

garnish

0,5 adetcucumber, julienned
0,5 adettomato, sliced

serving

4 adetice cube

Ekipman

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

Hazırlanışı

Adım adım

1
Drain the soaked soybeans and rinse them thoroughly under cold water.
Yaklaşık 2 dk.
2
Transfer the rinsed soybeans to a large pot, cover with fresh water, and bring to a boil over high heat.
Yaklaşık 5 dk.
3
Reduce the heat to medium-low and simmer the soybeans for 10-15 minutes, until they are tender but not mushy.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
5
Rub the cooled soybeans between your hands to remove their skins, then discard the skins.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
7
Blend on high speed until the mixture is completely smooth and creamy, about 2-3 minutes.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 1 sa.
Aşçının notu: 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.
Yaklaşık 5 dk.
10
Drain the cooked noodles and rinse them thoroughly under cold running water to remove excess starch and cool them down.
Yaklaşık 2 dk.
11
Divide the chilled noodles into two serving bowls.
Yaklaşık 1 dk.
12
Pour the cold soybean broth over the noodles in each bowl.
Yaklaşık 1 dk.
13
Garnish each bowl with julienned cucumber, sliced tomato, and a few ice cubes.
Yaklaşık 1 dk.
Aşçının notu: Adjust salt to taste before serving.

Porsiyon başına

Besin değerleri

72%Puan

Kalori: 741,4kcal
Protein: 43,8g
Karbonhidrat: 87g
Yağ: 19,8g
Lif: 20,9g
Şeker: 11,3g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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