Rich and Creamy Kongguksu (Korean Cold Soybean Noodle Soup)
Enjoy a Weekend Lunch with Homemade Rich Kongguksu – Super Easy with a Vitamix!
What should we have for lunch today?’ While pondering this common, happy dilemma, my husband mentioned wanting Kongguksu. ‘Oh, what a great idea, especially with the warmer weather!’ So, we decided to have our first Kongguksu of the year. This recipe is wonderfully quick and easy, making it perfect for a refreshing weekend meal.
Ingredients- 200g Dried Soybeans (Mejukoong, soaked)
- 1kg Water (for boiling soybeans)
- 2 Cucumbers
- 50g Pine Nuts
- 100g Peanuts
- 3 Eggs
- 500g Thin Wheat Noodles (Somen)
- Cold Water (to adjust consistency)
- Salt (to taste)
Cooking Instructions
Step 1
First, wash the 200g of dried soybeans (Mejukoong), which are the key to the rich broth. Place the washed soybeans in a large pot and add about 1kg of water, ensuring the beans are fully submerged. Soaking the beans beforehand will yield even better results.
Step 2
Boil the soybeans over high heat for about 10 minutes. This step helps to remove any beany smell and tenderize the beans. After 10 minutes of boiling, turn off the heat, cover the pot, and let it sit undisturbed for 30 minutes. This steaming process makes the beans incredibly soft.
Step 3
While the beans are cooking, prepare the peanuts for extra nutty flavor. Place 100g of peanuts in a dry pan over medium-low heat and roast for about 5-10 minutes. You’ll hear the peanut skins popping like popcorn; when the popping subsides and the peanuts turn a nice golden brown, they are ready. Let them cool completely, then rub them between your hands to remove the skins, and set aside.
Step 4
Combine the cooked soybeans, 50g of pine nuts, and the soybean cooking water in a high-speed blender (like a Vitamix). Blend on the highest setting until extremely smooth. The finer the puree, the creamier and more delicious your Kongguksu broth will be.
Step 5
Prepare the toppings for your Kongguksu. Wash the cucumbers thoroughly and slice them into thin julienne strips. Boil the eggs to your desired doneness – soft-boiled or hard-boiled. A soft-boiled egg with a runny yolk is delightful as it blends into the broth.
Step 6
The roasted peanuts, with their skins removed, should be roughly chopped. This adds a pleasant textural contrast to the soup. Aim for a coarse chop rather than a fine powder to ensure you can feel the crunch.
Step 7
Cook the somen noodles until they are perfectly chewy. Boil them in plenty of water for about 3-4 minutes. Once cooked, rinse them thoroughly under cold running water to remove excess starch, drain well, and arrange them neatly in serving bowls. Rinsing under cold water makes the noodles firm and springy.
Step 8
To the blended soybean mixture, add plenty of ice cubes. Gradually add cold water to reach your desired consistency – some prefer it thicker, others thinner. Finally, season with salt to taste. It’s best served very cold, so ensure it’s chilled thoroughly.
Step 9
Pour the chilled, seasoned soybean broth generously over the noodles in each bowl. Top with the julienned cucumber, boiled egg, and chopped roasted peanuts. (Note: While I skipped elaborate garnishing as I was making a large batch, the homemade taste is absolutely delicious!)
