Cool and Creamy Summer Delight: How to Make Kongguksu (Korean Soybean Noodle Soup)
Nutritious Kongguksu Recipe to Enjoy at Home
On a hot summer day, why not make this refreshing, healthy, and delicious Kongguksu? The harmony of the delicate soybean flavor and chewy noodles is exceptional. This recipe will guide you through creating a Kongguksu that rivals restaurant quality, right in your own kitchen.
Main Ingredients- 1/2 cup dried soybeans (baektae)
- 2 servings of somen noodles
- A little cucumber
- 2-3 cherry tomatoes
- 1 egg
- Salt (to taste)
Cooking Instructions
Step 1
First, let’s prepare the star of Kongguksu: the dried soybeans (baektae). Take half a cup of soybeans, place them in a bowl, and rinse them thoroughly under running water a couple of times to remove any dust or impurities.
Step 2
Transfer the rinsed soybeans to a pot. Add enough water to generously cover the beans – about 4 times the volume of the beans. Add a tiny pinch of salt and boil the soybeans together. Cover the pot and cook over medium heat for about 20 minutes, or until the soybeans are tender. It’s important to cook them until they are soft but not mushy.
Step 3
Once the soybeans are cooked, drain them using a sieve. Crucially, do not discard the soybean cooking water (kongmul)! This water is essential for creating the creamy broth. Let the beans cool slightly, then give them a quick rinse under cold water. This helps to reduce any raw bean smell and results in a cleaner flavor.
Step 4
Now, it’s time to achieve the perfect consistency for our Kongguksu broth. Place the cooked soybeans and the reserved soybean cooking water into a blender. Add another 2 and a half cups of water (think of it as ensuring the total liquid volume is about 5 times the initial bean volume, not counting the water used for boiling initially). Blend until the mixture is completely smooth. Depending on your blender’s power, blend thoroughly until there are no soybean chunks remaining, resulting in a velvety smooth broth.
Step 5
Let’s also prepare some colorful toppings to make our Kongguksu even more appealing! Wash the cucumber and cut it into thin julienne strips. For the egg, you can either boil it and cut it in half, or make a thin omelet, slice it, and julienne it. Remove the stems from the cherry tomatoes and cut them in half. These garnishes will make your Kongguksu look as good as it tastes!
Step 6
Cooking the noodles is also key. In a large pot of boiling water, add the somen noodles for 2 servings, spreading them out so they don’t clump together. Stir occasionally as they cook. They usually take about 3 to 4 minutes to reach the perfect al dente texture. Once cooked, drain the noodles and rinse them thoroughly under cold running water to remove excess starch. Drain them completely to ensure they are firm and chewy.
Step 7
Finally, it’s time to assemble your Kongguksu! In a serving bowl, arrange one portion of the chilled noodles. Pour the creamy, chilled soybean broth generously over the noodles. Top with the prepared cucumber strips, halved egg (or egg garnish), and cherry tomatoes for a beautiful presentation. Your refreshing and delicious bowl of Kongguksu is now complete! You can add salt or a touch of sugar to taste, according to your preference.
