Gourmet Home-Style Kongguksu: Creamy & Refreshing Summer Noodle Soup
Experience the Rich, Nutty Flavor of Homemade Korean Soy Milk Noodle Soup
With more time spent at home lately due to the ongoing health situation, I decided to make Kongguksu, a dish that usually requires quite a bit of preparation, using ingredients I had on hand. It’s a delightful way to enjoy a special meal without leaving the house.
Kongguksu Ingredients
- Soaked soybeans, 4 ladles (approx. 1 cup by paper cup)
- Pinch of salt (for boiling soybeans)
- Water for blending (soybean boiling water or fresh water), as needed
- Soybean powder, 1 Tbsp (optional, for extra richness)
- Cucumber, 1/3
- Toasted sesame seeds, a pinch
- Salt, to taste (for seasoning)
Cooking Instructions
Step 1
Begin by thoroughly rinsing the soybeans to remove any impurities. Then, soak them in water overnight. Ensuring the beans are fully hydrated is key to achieving a smooth and nutty broth.
Step 2
Place the soaked soybeans in a pot and cover them with water. Adding a pinch of salt at this stage helps to reduce any beany odor. Cook the soybeans until they are tender. Skim off any foam that rises to the surface during cooking to ensure a clean and refined flavor.
Step 3
Drain the cooked soybeans and transfer them to a blender. Add a suitable amount of the soybean boiling water or fresh cold water. For an even richer and nuttier taste, you can add 1 tablespoon of soybean powder. Blend the mixture until it becomes completely smooth and creamy, ensuring there are no gritty bits remaining. This step is crucial for a velvety texture.
Step 4
Pour the blended soy milk mixture into serving bowls. Season with salt to your preference. Prepare the cucumber by using a peeler to remove the skin in strips (like peeling an apple), then thinly slice it into julienne strips to use as a topping. Finally, sprinkle with toasted sesame seeds for a delightful finishing touch. Your refreshing and nutty Kongguksu is now ready to be enjoyed!
