Rich Black Soybean Noodles (Kongguksu) with a Twist
A Healthy Summer Delicacy: Making a Delicious Black Soybean Broth, with Noodles as a Bonus!
Enjoy a unique take on Kongguksu, the beloved Korean cold noodle soup! This recipe elevates the classic by using a blend of black soybeans and regular white soybeans (baektae) for an exceptionally rich and nutty broth. Instead of traditional noodles, we’re serving it with refreshing cucumber noodles, adding a delightful crispness and novel texture. It’s a perfect, cooling, and nutritious one-bowl meal to beat the summer heat.
Ingredients
- 1 cup black soybeans
- 1 cup white soybeans (baektae)
- 2 Korean cucumbers (nogak)
- Pinch of salt
Cooking Instructions
Step 1
Begin by preparing the star of our dish: the soybeans. Wash 1 cup each of black soybeans (seoritae) and white soybeans (baektae) thoroughly. Soak them in plenty of water overnight until they are fully rehydrated. This step is crucial for achieving a smooth and flavorful broth.
Step 2
Place the soaked soybeans in a pot with enough of their soaking water to cover them generously. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes. You want the beans to be tender but not overly mushy.
Step 3
Drain the cooked soybeans and immediately plunge them into a bowl of cold water to cool them down. This helps to preserve their texture and remove any beany odor. Reserve the soybean cooking water, as it will be used later for blending the broth.
Step 4
Once the soybeans are completely cooled, add them to a blender or food processor along with some of the reserved soybean cooking water. Blend until the mixture is very smooth and creamy. Add more cooking water as needed to reach your desired consistency.
Step 5
For an extra layer of nutty flavor, consider adding 1 tablespoon of black sesame seeds or regular sesame seeds to the blender with the soybeans. This will significantly enhance the richness of the broth.
Step 6
Now, let’s prepare the refreshing topping. While regular cucumbers can be used, we’re opting for Korean cucumbers (nogak) for their unique crispness. Peel the nogak and then, using a vegetable peeler or mandoline, julienne them into very thin strands. Thinner strands will provide a better texture.
Step 7
Place the julienned nogak into a bowl of ice-cold water for about 10 minutes. This will make them extra crisp and refreshing, perfect for pairing with the cool soybean broth.
Step 8
Drain the nogak noodles well and arrange them in a wide, shallow bowl. Pour the rich, chilled soybean broth over the nogak. Season with salt to taste just before serving. Enjoy this delightful and nourishing bowl of noodles, a perfect way to cool down on a hot summer day!
