Simple & Creamy Kongguksu (Korean Cold Soy Milk Noodle Soup)
The Easiest, Rich, and Nutty Kongguksu Recipe from Manmulsang
On sweltering hot days when your appetite dwindles, how about a bowl of refreshing and nutty Kongguksu? Many find making traditional Kongguksu cumbersome, involving boiling and grinding beans. This recipe, shared on the TV show Manmulsang, offers an incredibly simple way to achieve a rich, intensely savory, and satisfyingly nutty flavor that will coat your palate.
Main Ingredients
- 2 servings of Somyeon noodles (approx. 200g)
- 5 soju cups of Meju beans (or white soybeans, approx. 250g)
- 1 cup of fresh corn (approx. 150g, drain canned corn if using)
- Ice cubes
- Cold water (for blending beans)
Cooking Instructions
Step 1
The key to delicious Kongguksu lies in the beans and corn! Prepare 5 soju cups of Meju beans (or white soybeans) and 1 cup of fresh corn. A 5:1 ratio of beans to corn is ideal for the best flavor. Rinse the beans and corn thoroughly under running water to remove any impurities.
Step 2
Microwave Bean Soaking Method: Place the rinsed beans in a microwave-safe bowl. Add boiling water, about 3 times the volume of the beans, to cover them. Cover the bowl with plastic wrap and poke a few holes in it with a toothpick. Microwave on high for 5 minutes. After microwaving, do not stir immediately. Leave the bowl covered for an additional 30 minutes to allow the beans to soak and soften. *This crucial step helps eliminate any beany odor, so adhering strictly to the 30-minute soaking time is essential!* Over-soaking can lead to a less pleasant flavor.
Step 3
Blending the Beans for the Soy Milk Base: Take the soaked beans out of the microwave-safe bowl and place them in a blender. Add 2 cups of cold water and blend until very smooth. If the mixture is too thick, you can add a little more water. Pour the blended mixture through a fine-mesh sieve to strain out the bean pulp, leaving only the smooth soy milk base. Taste and season with salt to your preference. (You can use pre-made Kongguksu salt or regular salt).
Step 4
Cooking the Noodles: Bring a generous pot of water to a rolling boil. Add the somyeon noodles and cook. When the water comes to a boil again, add about half a cup of cold water to temper the heat; repeat this two more times. This technique helps make the noodles chewier. Cook for a total of 3-4 minutes, or until al dente. Once cooked, immediately rinse the noodles under cold running water to remove excess starch and drain them thoroughly.
Step 5
Assembling and Serving: Place the cooked somyeon noodles in serving bowls. Ladle a generous amount of the chilled soy milk broth over the noodles. Garnish with the julienned cucumber, halved cherry tomatoes, and a sprinkle of toasted sesame seeds for a visually appealing and flavorful finish. For an extra refreshing touch, add a few ice cubes to your bowl.
