Rich & Creamy Homemade Kongguksu (Soybean Noodle Soup)
How to Make Delicious and Nutritious Kongguksu with White Soybeans
Beat the late summer heat with this incredibly rich and creamy Kongguksu (Korean cold soybean noodle soup)! Made with premium Korean white soybeans (Baektae), this recipe brings the authentic taste of a professional restaurant right into your kitchen. It’s not only a delightful summer delicacy but also a powerhouse of protein, making it a perfect fulfilling meal or a nutritious snack.
Kongguksu Ingredients- 3 cups dried white soybeans (Baektae)
- Salt to taste
- A small piece of cucumber (for garnish, thinly julienned)
- A few cherry tomatoes (for garnish, halved)
- 2 eggs (hard-boiled and prepared)
Cooking Instructions
Step 1
1. Soaking the Soybeans: Rinse 3 cups of dried white soybeans (Baektae) thoroughly under running water. Place the beans in a large bowl and cover them with plenty of water, ensuring they are fully submerged. Soak for at least 6 hours, or preferably overnight, until the beans are soft and plump. Properly soaked beans are key to a creamy noodle soup.
2. Boiling the Soybeans: Transfer the soaked soybeans to a pot and add enough water to cover them generously. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low, remove the lid, and simmer for 15 minutes. Boiling sufficiently helps eliminate any beany taste and enhances the nutty flavor. After boiling, drain the beans and let them cool slightly.
Step 2
3. Making the Soybean Broth: Place the slightly cooled, boiled soybeans into a blender. Add just enough water for the blender to process them smoothly, creating a thick paste. If the mixture is too thick for your blender, add cold water gradually until it forms a smooth, creamy consistency. For a less ‘beany’ flavor, you can boil a couple of cloves of garlic with the soybeans, or add a few ice cubes to the blender while processing.
Step 3
4. Cooking the Noodles: Bring a large pot of water to a rolling boil. Add your noodles and cook them according to package directions, but reduce the cooking time by about 30 seconds to 1 minute. Noodle thickness can vary, so it’s a good idea to test for doneness by taking out a strand, rinsing it in cold water, and checking its texture. Once cooked al dente, immediately drain the noodles and rinse them thoroughly under cold running water to remove excess starch. This step ensures the noodles are perfectly chewy and not mushy.
Step 4
5. Adjusting Broth Consistency: Now, adjust the consistency of your prepared soybean broth. It might be quite thick initially, so gradually add cold filtered water, stirring as you go, until you reach your desired soup consistency. The broth should be smooth and coat the noodles lightly – not too thick, not too thin. Using chilled broth will make your Kongguksu even more refreshing.
Step 5
6. Garnishing and Serving: Peel and halve the hard-boiled eggs. Thinly julienne the cucumber and halve the cherry tomatoes to prepare your colorful garnishes. Place the drained noodles into serving bowls. Pour the adjusted soybean broth over the noodles. Artfully arrange the halved eggs, julienned cucumber, and cherry tomatoes on top. A sprinkle of toasted sesame seeds or a pinch of salt can be added to taste.
Step 6
7. Storing Leftover Broth: It’s crucial to refrigerate any leftover soybean broth immediately. Due to its high protein content, it can spoil quickly, so it’s best to consume it within a day or two. Storing it in an airtight container in your kimchi refrigerator (if available) can help maintain its freshness slightly longer than a regular refrigerator. Soybean broth can separate over time; simply stir it well before serving.
