📝 About This Recipe
A quintessential Korean summer delicacy, Kong-guksu is a masterclass in minimalist elegance, featuring chewy wheat noodles bathed in a rich, creamy, and nutty soy milk broth. Traditionally enjoyed during the height of the humid season, this dish offers a cooling, high-protein embrace that is both incredibly refreshing and deeply satisfying. The secret lies in the meticulous preparation of the soybeans, resulting in a naturally sweet, velvety texture that feels like a savory milkshake for the soul.
🥗 Ingredients
The Soy Base
- 2 cups Dried white soybeans (Baektae) (rinsed and picked over for stones)
- 8 cups Water (for soaking)
- 2 tablespoons Roasted pine nuts (for added creaminess)
- 2 tablespoons Toasted white sesame seeds (to enhance the nutty aroma)
- 1 teaspoon Sea salt (adjust to taste during serving)
- 3-4 cups Cold filtered water (for blending)
The Noodles
- 14 ounces Somyeon (Thin wheat noodles) (or use Jungmyeon for a thicker bite)
Fresh Garnishes
- 1/2 English cucumber (julienned into thin matchsticks)
- 4 pieces Cherry tomatoes (halved)
- 2 pieces Hard-boiled egg (halved lengthwise)
- 1 teaspoon Black sesame seeds (for visual contrast)
- 1 cup Ice cubes (for keeping the soup ice-cold)
👨🍳 Instructions
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1
Rinse the dried soybeans thoroughly in cold water. Place them in a large bowl, cover with 8 cups of water, and soak for at least 8 hours (or overnight) at room temperature, or in the fridge if your kitchen is very warm.
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2
Drain the soaked beans and rinse them once more. Place the beans in a large, heavy-bottomed pot and add enough fresh water to cover them by about 2 inches.
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3
Bring the pot to a boil over medium-high heat. Once it reaches a boil, reduce the heat to medium and simmer for exactly 15-20 minutes. Do not overcook, or the beans will taste like fermented soy (meju); undercooking will leave a 'beany' raw taste.
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4
Test a bean: it should be tender and nutty but still hold its shape. Immediately drain the beans and plunge them into a bowl of ice water to stop the cooking process.
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5
Rub the beans vigorously between your palms under the water to loosen the transparent skins. The skins will float to the top; skim them off and discard. This step is essential for a perfectly smooth broth.
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6
In a high-speed blender, combine the cooked, peeled beans, pine nuts, toasted white sesame seeds, and 3 cups of cold filtered water.
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7
Blend on high for 2-3 minutes until the liquid is completely smooth and creamy. If it feels too thick, add another cup of water. Pass the mixture through a fine-mesh sieve if you desire an ultra-silky texture.
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8
Transfer the soy milk to a glass container and chill in the refrigerator for at least 2 hours. This soup must be served ice-cold.
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9
Bring a large pot of water to a boil. Add the somyeon noodles and cook according to package instructions (usually 3-4 minutes). When the water foams up, add a splash of cold water to keep the noodles chewy.
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10
Drain the noodles and rinse them aggressively in cold running water, scrubbing them with your hands to remove excess starch. Drain well and divide into four chilled bowls.
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11
Pour the chilled soy milk over the noodles until they are mostly submerged. Add a few ice cubes to each bowl to maintain the temperature.
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12
Top each bowl with julienned cucumber, half a hard-boiled egg, and a cherry tomato half. Sprinkle with black sesame seeds.
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13
Serve immediately with a small dish of sea salt on the side, allowing each diner to season their own bowl to their preference.
💡 Chef's Tips
Timing the bean boil is critical; set a timer for 15 minutes and taste frequently to ensure a nutty, not mushy, profile. Removing the bean skins is tedious but yields a professional, restaurant-quality silkiness that shouldn't be skipped. For a shortcut, you can use high-quality unsweetened store-bought soy milk, but whisk in some peanut butter or toasted sesame paste to mimic the homemade depth. If the soup is too thick after chilling, thin it with a little cold water or ice cubes just before serving. Always rinse your noodles in ice water until the water runs clear; this prevents them from becoming gummy in the thick broth.
🍽️ Serving Suggestions
Serve with a side of well-fermented, spicy Napa cabbage kimchi to provide a sharp contrast to the creamy soup. A side of Kkakdugi (cubed radish kimchi) offers a delightful crunch and acidity. Pair with a chilled glass of barley tea (boricha) to cleanse the palate. For a full meal, serve with a plate of vegetable mandu (dumplings) or a savory Buchujeon (chive pancake). Offer both sugar and salt at the table; while salt is traditional, some regions in Korea prefer a touch of sugar for a sweeter profile.