Quick Soy Milk Noodles (Kongguksu)
Super Simple Soy Milk Kongguksu Recipe
Soy milk is a healthy beverage known for its detoxifying properties and ability to aid in fat breakdown. Today, we’re making a super simple soy milk kongguksu using store-bought soy milk. This recipe is perfect for those hot days when you crave something refreshing yet satisfying, or when you need a quick and light meal. The chewy noodles combined with the cool, nutty soy milk broth create a delightful flavor profile. Garnished with crisp cucumber strips, cherry tomatoes, and toasted black sesame seeds, it’s both delicious and visually appealing. This recipe is so easy, even beginners can follow along!
Main Ingredients- 1 serving of somyeon noodles
- 1 cup of chilled unsweetened soy milk (approx. 200ml)
- Pinch of salt (to taste)
- Shredded cucumber (for garnish and texture)
- 1 cherry tomato (for garnish)
- Pinch of black sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare one serving of somyeon noodles, which are the base for your kongguksu. (Approximately 100g).
Step 2
Fill a large pot generously with water and bring it to a rolling boil. Once boiling, add the somyeon noodles and cook for about 3 minutes and 30 seconds. Adjust the cooking time based on the type and thickness of your noodles.
Step 3
While the noodles are cooking, here’s a tip to prevent the water from boiling over: as soon as the water starts to boil vigorously, add about half a cup of cold water. Once it returns to a boil, add another half cup of cold water. Repeating this process twice helps the noodles become chewier.
Step 4
Another helpful tip! Placing a wooden spoon across the top of the pot can effectively prevent the water from boiling over. The low thermal conductivity of the wood helps keep the boiling water contained. Aim for a total cooking time of 3 minutes and 30 seconds for perfectly cooked noodles.
Step 5
Once the noodles are cooked, drain them in a colander. It’s crucial to rinse them under cold running water while gently rubbing them with your hands to remove excess starch. This step makes the noodles more elastic and prevents the broth from becoming cloudy. Rinse thoroughly and drain well.
Step 6
Soy milk is key to the flavor of kongguksu! It’s best to use ‘unsweetened’ (no added sugar) soy milk to preserve the natural nutty flavor of the beans.
Step 7
Prepare 1 cup (approx. 200ml) of chilled, unsweetened soy milk. If you prefer it extra cold, you can add a few ice cubes. Make sure the soy milk is well-chilled in the refrigerator beforehand.
Step 8
Prepare your garnishes. Thinly slice the cucumber into julienne strips and halve the cherry tomato after removing its stem. For an enhanced meal, consider adding half a hard-boiled egg, some kimchi, or sprouts.
Step 9
Place the cooked somyeon noodles into your serving bowl and pour the chilled soy milk over them. Ensure there’s enough soy milk to generously cover the noodles.
Step 10
Finally, arrange the julienned cucumber, halved cherry tomato, and a sprinkle of toasted black sesame seeds on top for a delicious aroma and visual appeal. This completes your nutritious and super simple soy milk kongguksu! Adjust the saltiness to your preference.
