Kongguksu is a delightful Korean noodle dish that offers a creamy, refreshing escape during hot summer days. Made with a blend of protein-rich soybeans, nutty pine nuts, and smooth soy milk, this dish provides a unique, comforting experience for the taste buds.
Ingredients
🫘 1/2 cup soybeans O! Grain 100% Organic Mejukong or Wang Natural Soybean/Soja
💧 2 cups water for cooking soybeans
🧊 3 cups cold water for blending
🌰 2 tablespoons pine nuts
🌿 2 tablespoons toasted sesame seeds
🧂 1.5 teaspoons salt to taste, added just before serving
🍜 8 ounces thin wheat flour noodles Somyun, suggested brand: typical somyun from a green package with Korean text
🥚 1 hard-boiled egg for garnish
🥒 1 cucumber for garnish and dipping
🍅 2 cherry tomatoes for garnish
🌶️ Kimchi for serving
🥣 Ssamjang dipping sauce made with doenjang, gochujang, garlic, green onion, sesame oil
Instructions
1- Soak the Soybeans:
- Rinse 1/2 cup of soybeans under running water and place them in a large bowl.
- Cover with water and let them soak for 5 to 10 hours or overnight, allowing them to swell.
2- Cook the Soybeans:
- Drain the soaked soybeans and add them to a Cuisinart stainless steel saucepan with 2 cups of fresh water.
- Bring to a boil over medium-high heat and cook for 15 minutes.
- Reduce the heat to low, cover with a lid, and simmer for an additional 5 minutes.
3- Cool the Soybeans:
- After cooking, strain the soybeans, saving the cooking liquid.
- Allow the soybeans to cool.
4- Prepare Garnishes:
- While the soybeans are cooling, peel and julienne half of the cucumber.
- Slice the cherry tomatoes and hard-boiled egg.
- Prepare kimchi and ssamjang on a white ceramic plate.
5- Blend the Soy Milk:
- When soybeans are cool, blend them in a Vitamix blender with 1/2 cup of reserved cooking liquid, 3 cups of cold water, pine nuts, and sesame seeds.
- Blend until smooth and creamy. Pour into a glass pitcher and refrigerate.
6- Prepare the Noodles:
- Bring a black non-stick pot of water to boil.
- Add 8 ounces of somyun noodles. Cook until tender.
- Drain using a metal strainer and rinse well with cold water, rubbing noodles to remove excess starch.
- Shape noodles into balls and place in serving bowls.
7- Serve the Dish:
- Take the chilled soy milk from the fridge.
- Add salt, stir well, and pour over the noodles. Add ice cubes if desired for extra chill.
- Garnish with cucumber, egg slices, and cherry tomatoes.
- Serve with kimchi, cucumber sticks, and ssamjang.
Prep Time: Soaking 5 to 10 hours (or overnight), Active Prep 30-40 minutes
Cook Time: Soybeans 20 minutes, Noodles a few minutes
Total Time: Varies (active approx. 30-40 minutes)
Servings: 2
Equipment: Cutting board wooden, Chef's knife with black handle, Red plastic measuring cup, Green plastic bowl, Metal strainers, Cuisinart saucepan, Gas stove, Small digital timer blue/silver, Wooden spoon, Vitamix blender, Glass pitcher, White ceramic plates, Black non-stick pot, Clear plastic chopsticks, Metal tongs
Cooking Tips:
- Ensure proper soybean cooking for optimal flavor and texture.
- Blend soy mixture until completely smooth using a powerful blender.
- Add salt to the soy milk just before serving to maintain consistency.
- Thoroughly rinse noodles to remove starch and enhance texture.
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