Refreshing Cold Dumpling Kongguksu
Easy and Delicious Cold Dumpling Kongguksu Made with Chilled Soy Milk Base
Inspired by a recipe contest, I decided to try a unique twist on the traditional Kongguksu (cold soybean noodle soup)! Instead of noodles, this recipe features tender dumplings submerged in a rich, chilled soy milk broth. I opted for bite-sized dumplings that wouldn’t spill their filling, keeping the broth beautifully clean and free from excess oil. The combination of the creamy, savory soy milk and the delightful dumplings is surprisingly harmonious. Perfect for a hot summer day, this Cold Dumpling Kongguksu is a refreshing and satisfying meal. Let’s get started!
Ingredients (for 1 serving)- 1/2 cup Chilled Soybean Milk (e.g., from Jeongguk Foods)
- 10-15 small boiled dumplings (water dumplings)
- 1 large egg
- A small amount of cucumber
- 1 cherry tomato
- A pinch of sugar (to taste)
- A pinch of salt (to taste)
Cooking Instructions
Step 1
First, let’s prepare the egg garnish. Crack one egg into a bowl, add a pinch of salt, and whisk it thoroughly until smooth and well combined. This will help create a delicate egg crepe.
Step 2
Heat a non-stick pan over medium-low heat with a tiny amount of cooking oil. Pour the whisked egg thinly across the pan, creating an egg crepe (jidan). Cook gently until set, then flip and cook the other side until lightly golden. Be careful not to burn it.
Step 3
Once cooked, transfer the egg crepe to a plate and let it cool slightly. While it’s still warm but not hot, trim the edges neatly for a cleaner presentation.
Step 4
Slice the cooled egg crepe into thin julienne strips. The thinner the strips, the better they will blend with the other toppings.
Step 5
Wash and julienne the cucumber into thin strips. The crisp cucumber adds a lovely refreshing crunch to the dish.
Step 6
Wash the cherry tomato, remove its stem, and cut it in half. The vibrant color adds a beautiful visual appeal.
Step 7
Now, let’s cook the dumplings. Bring a pot of water to a rolling boil. Add the boiled dumplings and cook them until they float to the surface and their skins appear slightly translucent. Stir gently to prevent them from sticking together. Cook for an additional 1-2 minutes after they float.
Step 8
Once cooked, immediately remove the dumplings from the boiling water and plunge them into a bowl of ice-cold water. This shocking process helps them retain their firm, chewy texture.
Step 9
Drain the chilled dumplings thoroughly in a colander. It’s important to remove as much water as possible so that the soy milk broth doesn’t become diluted.
Step 10
Arrange the drained dumplings in a serving bowl. Shake the chilled soybean milk well before pouring it generously over the dumplings, filling the bowl.
Step 11
Finally, artfully arrange the julienned egg crepe, cucumber strips, and halved cherry tomatoes as toppings. Your refreshing Cold Dumpling Kongguksu is now complete! Taste and adjust with a pinch of sugar or salt if desired. Enjoy this perfect summer delight! ^^
