Korean Soybean Noodles ( Kongguksu ) Recipe

Korean Soybean Noodles (Kongguksu), or 콩국수 in Korean, is a traditional Korean dish that is perfect for hot summer days. It’s a cold noodle soup made with ground soybeans, and is a refreshing and healthy meal that can be enjoyed as a light lunch or as a snack. In this blog post, we’ll walk you through the steps of making kongguksu at home.

Kongguksu

The taste of Kongguksu is creamy, nutty, and slightly sweet, with a subtle tanginess from the fermented soybeans. The addition of sesame oil and garlic gives it a rich and savory depth of flavor, while the salt and sugar balance out the flavors.

The thin wheat flour noodles, somyeon, are soft and slippery, providing a nice contrast in texture to the creamy soup. The toppings such as sliced hard-boiled eggs, tomatoes, cucmber and roasted sesame seeds add additional layers of flavor and texture to the dish.

Korean Bean noodle

When do you eat this Soybean Noodles Korean ?

Kongguksu is typically eaten during the hot summer months in Korea, as the cold soup helps to cool the body down. It can be enjoyed as a light meal or as a snack, and is often served with various toppings such as sliced hard-boiled eggs, tomatoes, and roasted sesame seeds.

Here are some of the potential benefits of eating Kongguksu:

Rich in vitamins and minerals:
Soybeans are a good source of vitamins and minerals, including folate, iron, and potassium.

Low in fat:
Kongguksu is naturally low in fat, which makes it a healthy option for those who are watching their fat intake.

May help lower cholesterol:
Soybeans contain compounds called isoflavones that may help lower cholesterol levels in the blood.

May improve bone health:
Soybeans are a good source of calcium, which is essential for bone health.


Ingredients:

2 cups of dried soybeans
10 cups of water
1 tbsp salt (or to taste)
1 tbsp sugar (or to taste)
1 tbsp sesame oil
1 clove of garlic, minced
8 oz. of somyeon (thin wheat flour noodles)

For Toppings:
hard-boiled eggs, sliced
Cucumber, Tomatoes sliced
Roasted sesame seeds

Instructions:

  1. Strain the blended soybeans through a fine-mesh strainer or cheesecloth, and discard the solids. This will give you a smooth and creamy soy milk that will form the base of the soup.
  2. In a large pot, bring the soybean milk to a boil over medium heat, stirring frequently to prevent scorching. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. This will help to concentrate the flavors of the soy milk and give it a slightly nutty taste.
  3. Season the soybean milk with salt, sugar, sesame oil, and minced garlic. Adjust the seasoning to your taste. The sesame oil and garlic will give the soup a rich and savory flavor, while the salt and sugar will balance out the flavors.
  4. Cook the somyeon noodles in boiling water according to the package instructions. Drain and rinse under cold water. This will help to cool down the noodles and prevent them from sticking together.
  5. Divide the noodles into serving bowls and ladle the soybean soup over the noodles. Top with sliced hard-boiled eggs, tomatoes, cucumbers and roasted sesame seeds. The eggs and tomatoes will add a pop of color and flavor to the soup, while the sesame seeds will give it a nutty and crunchy texture.
  6. Serve the kongguksu cold, either with ice cubes or chilled in the refrigerator for a few hours. You can also garnish the soup with additional toppings such as cucumber slices, chopped peanuts, or shredded chicken.

And there you have it – a delicious and healthy bowl of kongguksu that you can enjoy at home!

Tips: This recipe is easy to customize to your own taste preferences, so feel free to experiment with different toppings or seasonings. I personally like them with salt only. It also goes well with fresh made Kimchi.

Overall, Kongguksu is a light and refreshing dish that is perfect for hot summer days. Its creamy, nutty, and savory flavors make it a satisfying meal or snack, and its cold temperature helps to cool the body down.
Enjoy your delicious and refreshing bowl of Korean kongguksu!

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