Chilled Soybean Noodle Soup (Kongguksu)
Beat the Late Summer Heat with Refreshing Kongguksu
This Kongguksu recipe is the perfect antidote to the sweltering late summer heat, delivering a boost of energy and nourishment. The rich, creamy, and nutty soybean broth paired with chewy noodles creates an unforgettable culinary experience. We’ll guide you through every step, from soaking the soybeans to achieving a perfectly smooth broth, so you can recreate this restaurant-quality dish at home. Enjoy a healthy and delicious bowl of Kongguksu to stay cool!
Ingredients for Rich & Nutty Soybean Broth- 2 cups dried soybeans (Guksan Baektae)
- 10 cups water (for boiling and blending)
- Pinch of coarse salt (for seasoning)
Ingredients for Assembling Kongguksu- 1 hard-boiled egg
- 1/3 ripe tomato or cherry tomatoes (for garnish)
- 2 servings of noodles (Somen or Jungmyeon)
- 600g prepared soybean broth
- 1 hard-boiled egg
- 1/3 ripe tomato or cherry tomatoes (for garnish)
- 2 servings of noodles (Somen or Jungmyeon)
- 600g prepared soybean broth
Cooking Instructions
Step 1
Begin by thoroughly washing the soybeans. Place the washed soybeans in a bowl and add 4 cups of water. Let them soak for about 4-5 hours until they are fully plumped. This is crucial for a smooth broth. After soaking, add another 2 cups of water to prepare for boiling.
Step 2
As the soybeans boil, foam will form. Skim off this foam. Continue to boil for about 5 minutes after it comes to a rolling boil. Then, turn off the heat, cover the pot, and let the soybeans cook in the residual heat. This process helps reduce any beany taste and ensures the soybeans are tender.
Step 3
Drain the cooked soybeans and transfer them to a blender. Add about 2 cups of the soybean cooking water (if it doesn’t have a strong beany smell) or fresh water. Blend until you achieve a smooth, creamy consistency. Adjust the amount of water as needed; the broth shouldn’t be too thick or too thin. For a silkier texture, blend for a longer time.
Step 4
Prepare the garnishes for your Kongguksu. Cut the hard-boiled egg in half or into bite-sized pieces. Wash the tomato, remove the seeds, and slice it thinly, or halve cherry tomatoes, as they pair well with the savory broth.
Step 5
Cook the noodles in boiling water. To prevent them from sticking, add the noodles to the boiling water, then pour in about 1/3 cup of cold water three times as it boils. This technique, known as ‘adding cold water,’ makes the noodles chewier and firmer.
Step 6
Once the noodles are cooked to al dente, immediately drain them in a colander. Rinse them quickly under cold running water. This removes excess starch and makes the noodles springy and firm to the bite. Ensure any excess water is thoroughly drained.
Step 7
In a deep serving bowl, place the cooked noodles. Arrange the sliced tomatoes and hard-boiled egg attractively on top as garnishes. Finally, pour the chilled soybean broth generously over the noodles.
Step 8
Season the soup to your taste with coarse salt. For an extra touch of nutty aroma and flavor, sprinkle some toasted sesame seeds on top. Your delicious Kongguksu is now ready! Enjoy this cooling and nourishing dish that will make you forget all about the late summer heat.
