Creamy Buckwheat Noodles with Soy Milk (Kongguksu)
Beat the Heat with Refreshing Summer Noodles: Buckwheat Kongguksu Recipe
Introducing a quintessential summer noodle dish, Kongguksu, made refreshingly at home! Not only is Kongguksu delicious, but it’s also packed with nutrients, making it an excellent revitalizing meal for the summer. We’ll show you how to make this rich and nutty Buckwheat Kongguksu by soaking and grinding soybeans into a creamy broth, then serving it with buckwheat noodles and ice. Enjoy this nutritious and flavorful summer delight!
Ingredients- 3 cups dried white soybeans
- 2 servings buckwheat noodles
- 2 Tbsp sesame seeds
- 10 cashews
- 1/2 cucumber
- 1 egg
- 1/2 peach
- Pinch of salt
- 700ml water (for adjusting soy milk consistency)
Cooking Instructions
Step 1
First, prepare all the ingredients for your Kongguksu. Washing and slicing vegetables and fruits, and hard-boiling the egg beforehand will make the cooking process much smoother.
Step 2
Thoroughly wash the white soybeans under running water. Place the washed soybeans in a bowl and cover them with plenty of water, ensuring the beans are fully submerged. Let them soak for 6 to 8 hours.
Step 3
You’ll notice the soaked soybeans have doubled in volume and become plump. This soaking process is key to achieving the creamy texture and rich flavor of the Kongguksu.
Step 4
Transfer the soaked soybeans to a pot and add enough water to generously cover them. Bring the water to a boil over high heat with the lid off. Once boiling, reduce the heat to medium and simmer for about 20 minutes, until the beans are tender. Ensure they are cooked through for optimal taste.
Step 5
The cooking time may vary depending on the amount of beans. You can check if they are done by taking out a bean and gently pressing it with your fingers; it should mash easily. Undercooked beans can result in a less pleasant flavor, so make sure they are fully cooked.
Step 6
In a blender, first grind the sesame seeds until fine. Then, add the cashews and blend until they form a smooth paste with no large chunks. Finally, add the cooked soybeans (cooled slightly) and 2 cups of water (about 400ml). Blend everything together until you achieve a very smooth soy milk.
Step 7
The texture of your blended soy milk can be adjusted to your preference. For an ultra-smooth consistency, strain the mixture through a fine-mesh sieve to remove any remaining solids. If you prefer a richer, thicker broth, you can use it as is without straining.
Step 8
I chose not to strain the soy milk. I added more water to reach my desired consistency and then refrigerated it until thoroughly chilled. Kongguksu is best enjoyed cold, so chilling the broth sufficiently is crucial.
Step 9
Prepare the toppings for your Kongguksu. Hard-boil the egg and slice it into bite-sized pieces. Remove the pit from the peach and slice it into similar sizes. Wash the cucumber and slice it into thin julienne strips. Fresh toppings add a wonderful contrast and enhance the overall dish.
Step 10
Cook the buckwheat noodles similarly to how you would cook regular somen noodles. Add the noodles to boiling water, adding cold water periodically to prevent sticking and ensure even cooking. Once cooked, immediately rinse them thoroughly under cold running water to remove excess starch. Drain them well in a colander; proper draining is essential for a good texture.
Step 11
Arrange the cooked buckwheat noodles attractively in a serving bowl. Top with the sliced hard-boiled egg, julienned cucumber, and sliced peach. Finally, pour a generous amount of the chilled, rich soy milk over the noodles and add a few ice cubes for extra coolness. Your delicious and nutritious Buckwheat Kongguksu is ready! Enjoy your refreshing meal.
