Rich & Creamy Black Bean Noodles (Kongguksu)
Make Refreshing Summer Black Bean Noodles (Kongguksu) – A Perfect Healthy Meal!
I made these refreshing black bean noodles, a perfect dish for hot summer days! Using black soybeans (Seoritae) I had at home, I created a nutritious and delicious version of Kongguksu. This recipe is incredibly simple – just boil and blend the beans! I added nuts and sesame seeds for an extra layer of nutty flavor. Beat the summer heat with this satisfying and flavorful bowl of black bean noodles!
Main Ingredients- Black soybeans (Seoritae) 2 cups
- Mixed nuts 1 packet (walnuts, almonds, etc.)
- Sesame seeds 1 Tbsp
- Cucumber for garnish
- Boiled egg 1
- Salt (to taste)
- Ice cubes (for chilling)
Cooking Instructions
Step 1
Soak the black soybeans in clean water for about 3-4 hours. You can also soak them overnight. After soaking, rinse the beans under running water.
Step 2
In a pot, combine the soaked soybeans with enough water to cover them, and a pinch of salt (about 1/2 tsp). Cook the beans until they are very soft and easily mashable. This usually takes about 15-20 minutes. Drain the beans and let them cool slightly. This ensures the beans are cooked through and have a pleasant taste.
Step 3
While the beans are cooling, prepare the garnishes. Thinly slice the cucumber into julienne strips. Halve the boiled egg.
Step 4
In a blender, combine the cooked and cooled black soybeans, mixed nuts, sesame seeds, and about 1.5 to 2 cups of cold water. Blend until the mixture is very smooth and creamy. Adjust the water amount as needed to achieve a smooth consistency. Blending thoroughly is key to avoiding any beaniness and achieving a rich, nutty flavor.
Step 5
Adjust the consistency of the bean broth. If it’s too thick, add more cold water until you reach your desired consistency. Taste and season with salt. You can also add a little sugar if you prefer a slightly sweeter taste.
Step 6
Boil some somyeon (thin wheat noodles) in plenty of boiling water according to package instructions, or until al dente. Once cooked, rinse the noodles thoroughly under cold water to remove excess starch and drain them well. This helps keep the noodles from becoming sticky.
Step 7
Assemble the dish by placing the cooked somyeon in a bowl. Pour the chilled bean broth over the noodles. Top with the julienned cucumber and halved boiled egg. Add a few ice cubes for an extra refreshing touch. Enjoy your delicious and healthy Kongguksu!
