Healthy Korean Kongguksu | Authentic High Protein Cold Noodle Soup
Kongguksu seems to be a taste for adults. It’s when we grow older, having tried various delicious and not-so-delicious foods, and accumulating experience, that we come to understand the pure flavors of seasonal ingredients. I didn’t enjoy Kongguksu when I was young. I couldn’t comprehend its simple taste and texture, which didn’t resonate with me. There are other noodle dishes with deep and rich flavors, like Naemngmyeon or spicy & tangy bibimguksu, so I couldn’t understand why one would specifically choose Kongguksu.
However, around two years ago, everything changed. My mom would make healthy Kongguksu for me during the summer, and it turned out to be incredibly delicious. Whether it was due to my shift toward a more plant-based diet or simply reaching an age where I could appreciate the taste of Kongguksu, I’m not sure. But now, it has become a dish I eagerly look forward to and frequently prepare at home during the summer.
Kongguksu is an authentic & healthy Korean summer noodle dish in a cold soy milk broth. In the Korean language, kong means soybean, and guksu means noodles. Usually, the kongguksu is made with fresh/dried beans are considered the best one.
These days, many recipes for Kongguksu offer easy alternatives, like using store-bought soy milk or/and adding nuts for extra flavor. However, in my opinion, nothing beats the authentic experience of boiling and grinding good-quality soybeans to make fresh healthy Kongguksu. The remaining konggukmul (bean pure) can be enjoyed the next day by adding a touch of honey and sipping it as a refreshing beverage or blending it into a smoothie. (Extra protein for your smoothie!) It can also enhance the flavors of other dishes like Kongtang (soybean soup) or Bibijjigae (spicy bean stew). If you find Bibijjigae a bit intimidating, you can simply think of it as substituting the water with konggukmul (bean pure) when making Kimchi Jjigae. One of Jacob’s favorite dishes of all time. 🙂
To start making healthy Kongguksu, soak 1 cup of good quality dried soybeans in 4 cups cold water for at least 6 to 12 hours, allowing them to plump up and soften. If you want to prepare more than a cup, keep the soaked beans in the fridge for 7+ days. (1 cup of dried soybeans will become approximately 3 cups after soaked)
Drain the soaked beans and place them in a large pot. Pour 6 cups of new clean cold water and bring it to a boil. Once it starts boiling and a few beans are floating, cook for 5 minutes.
Drain the cooked beans, but make sure to keep the bean water. Rinse the beans and remove any bean shells if necessary. Let the beans and bean water cool down completely in the fridge.
Place the cooked beans in a blender and pour 3 1/2 cups to 4 1/2 cups of bean water. The amount of bean water you add will determine how thick or thin your konggukmul (bean puree) will be. I prefer a thick konggukmul, so 3 1/2 cups are perfect for me. However, if you prefer it thinner, add more bean water. Blend until smooth. This konggukmul can be stored in the fridge for 2 to 3 days, but I recommend eating it as soon as possible.
Bring a pot of water to a boil and cook your choice of noodles according to the package instructions. Drain and rinse the noodles under cold water, rubbing them to remove excess starch and achieve a chewier texture.
Place the noodles in a serving bowl and add a few ice cubes. Pour the konggukmul over the noodles (approximately 2 cups per serving) and garnish with halved cherry tomatoes, black sesame seeds, and/or julienned cucumber. Personally, I prefer simple Kong Guksu with minimal or no toppings at all, so I can fully enjoy the pure taste of Kong Guksu.
Serve Kong Guksu with salt and kimchi.
Here’s how I enjoy it: first, I take a couple of bites of the pure konggukmul by itself. Then, I sprinkle about 1 tsp of salt (or more to taste) and enjoy the konggukmul again. Finally, I mix in the noodles and enjoy them with kimchi.
I hope you give it a try this summer and enjoy!
Healthy Kongguksu
- Total Time: 6 hours 10 mins
- Yield: 3 1x
Ingredients
- 1 cup good quality dried soybeans
- 3 portions somyeon (somen/wheat noodles) or buckwheat noodles
- 3 halved cherry tomato for garnish, optional
- Crushed black sesame seeds, optional
- Salt
- Kimchi
Instructions
- Soak the beans in 4 cups of cold water for at least 6 to 12 hours. I prefer soaking them overnight in the fridge. If you want to prepare more than a cup, you can keep the soaked beans in the fridge for 7+ days.
- Drain the soaked beans and place them in a large pot. Pour 6 cups of new clean cold water and bring it to a boil. Once it starts boiling and a few beans are floating, cook for 5 minutes.
- Drain the cooked beans, but make sure to keep the bean water. Rinse the beans and remove any bean shells if necessary. Let the beans and bean water cool down completely in the fridge.
- Place the cooked beans in a blender and pour 3 1/2 cups to 4 1/2 cups of bean water. The amount of bean water you add will determine how thick or thin your kong-gukmul (bean puree) will be. I prefer a thick konggukmul, so 3 1/2 cups is perfect for me. However, if you prefer it thinner, add more bean water. Blend until smooth. This konggukmul can be stored in the fridge for 2 to 3 days, but I recommend eating it as soon as possible.
- Bring a pot of water to a boil and cook your choice of noodles according to the package instructions. Drain and rinse the noodles under cold water, rubbing them to remove excess starch and achieve a chewier texture.
- Place the noodles in a serving bowl and add a few ice cubes. Pour the konggukmul over the noodles (approximately 2 cups per serving) and garnish with halved cherry tomatoes, black sesame seeds, and/or julienned cucumber. Personally, I prefer simple Kongguksu with minimal or no toppings at all, so I can fully enjoy the pure taste of Kongguksu.
- Serve Kong Guksu with salt and kimchi. I hope you give it a try this summer and enjoy!
Notes
Here’s how I enjoy it: first, I take a couple of bites of the pure konggukmul by itself. Then, I sprinkle about 1 tsp of salt (or more to taste) and enjoy the konggukmul again. Finally, I mix in the noodles and enjoy them with kimchi.
- Prep Time: 6 hours
- Cook Time: 10 mins
Korean Cold Noodles on a Tray, Jaengban Makguksu Recipe & Video
2 comments
I made this and it was really good! I’ve never had a cold/summer soup before and was pleasantly surprised. I love how easy it is to make too. Soaking the beans and letting them cool off after boiling takes a lot of time, but the actual prep couldn’t be easier. Perfect for a hot, lazy Summer day 🙂