Kongguksu
Kongguksu is a Korean summer noodle bowl in a chilled, savoury soy-bean broth. Blended beans and sesame create a naturally creamy texture without dairy.
From Chef Ilhama’s recipe collection
Photo: egg (Hong, Yun Seon) — originally posted to Flickr as 콩국수 · CC BY 2.0 · Sources
How do you make Kongguksu?
Kongguksu uses 8 ingredients and 5 clear steps. Allow 1 hour plus soaking; the recipe yields 4 servings. Check off ingredients and steps as you cook.
Ingredients & Preparation steps
8 items
History note
Kongguksu is a Korean summer noodle bowl in a chilled, savoury soy-bean broth. Blended beans and sesame create a naturally creamy texture without dairy.
5 steps
Boil soaked soybeans until just tender, 12–15 minutes, then cool and rub away loose skins.
Blend beans with sesame, pine nuts, salt and cold water until completely smooth; strain if desired.
Chill the broth for at least 30 minutes and adjust salt only when cold.
Cook noodles, rinse repeatedly under cold water and drain thoroughly.
Divide noodles into bowls, pour over soy broth and add cucumber and tomato.
Serve very cold with cucumber, tomato, sesame and optional ice cubes.
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