Kongguksu (콩국수)
Korea
A cold Korean noodle soup based on soy milk, flavored with nuts and sesame. Light, nutritious, and refreshing, perfect for hot summer days.
Ingredients
- 1 cup dry soybeans
- 4 tbsp roasted nuts
- 2 tsp roasted sesame seeds
- to taste salt
- 1 piece cucumber
- 1 piece tomato
- 230 g noodles
- as needed water
Steps
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Soak the dry soybeans in water for 5–6 hours.
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Drain the water, rinse the beans, and boil them in fresh water for 3–4 minutes, then discard the broth.
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Rinse the beans with cold water to cool them and remove the skin.
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In a blender, puree half of the cooked beans with 2 tbsp roasted nuts and 1 tsp roasted sesame seeds, adding about 2 cups of cold water.
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Repeat the process with the second half of the beans.
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If desired, pass the resulting mixture through a fine sieve for a smoother texture.
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Add salt to taste, mix thoroughly, and chill the mixture in the refrigerator.
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Five minutes before serving, bring ½ L of water to a boil, cook the noodles for about 3 minutes, then drain and cool them with cold water.
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In a bowl, combine the chilled soy mixture with the drained noodles and mix thoroughly.
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Garnish the dish with cucumber strips, tomato pieces, and the remaining roasted sesame seeds.
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Serve the soup immediately, after chilling it in the refrigerator.