📝 About This Recipe
A quintessential Korean summer delicacy, Kong-guk is a creamy, protein-rich cold soup made from scratch by soaking and pureeing white soybeans. Its nutty, savory profile is incredibly refreshing, offering a cooling respite during the humid months of July and August. This recipe yields a thick, velvety liquid gold that is traditionally served over chewy wheat noodles and topped with crisp summer vegetables.
🥗 Ingredients
The Soy Base
- 2 cups Dried white soybeans (Baektae) (rinsed and sorted)
- 8 cups Water (for soaking)
- 1/4 cup Toasted white sesame seeds (adds depth and nuttiness)
- 2 tablespoons Pine nuts (optional, for extra creaminess)
- 1-2 teaspoons Fine sea salt (to taste)
- 4-5 cups Cold filtered water (for blending)
Noodles and Texture
- 400 grams Somyeon (thin wheat noodles) (or use thick kalguksu noodles)
Garnish and Finish
- 1/2 English cucumber (julienned into matchsticks)
- 4-6 pieces Cherry tomatoes (halved)
- 2 pieces Hard-boiled egg (halved)
- 1 teaspoon Black sesame seeds (for visual contrast)
- 1 handful Ice cubes (to keep the soup ice-cold)
👨🍳 Instructions
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1
Rinse the dried soybeans thoroughly in cold water, discarding any discolored beans or debris. Place them in a large bowl and cover with 8 cups of water; let them soak for at least 8 hours or overnight until they have doubled in size.
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2
Drain the soaked beans and rinse them once more. Place the beans in a large 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 boiling, set a timer for exactly 15-20 minutes. Do not overcook, or the beans will taste like fermented soy (meju); undercooking will leave a raw, 'beany' taste.
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4
While the beans are boiling, use a slotted spoon to skim off any white foam or loose skins that float to the surface.
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5
Drain the cooked beans and immediately plunge them into a bowl of very cold water to stop the cooking process.
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6
Rub the beans vigorously between your palms or fingers while submerged in the water to loosen the transparent skins. Swirl the water and pour off the skins as they float to the top; repeat this 3-4 times until most skins are removed (a few remaining is fine).
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7
In a high-speed blender, combine the cooked beans, toasted sesame seeds, pine nuts, and 4 cups of cold filtered water. Blend on high for 2-3 minutes until the mixture is completely smooth and milky.
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8
For an ultra-refined texture, pass the soy milk through a fine-mesh strainer or nut milk bag into a clean pitcher. If you prefer a rustic, thicker style, you can skip this step.
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9
Stir in the salt to your preference. Refrigerate the soy milk for at least 2 hours until it is thoroughly chilled.
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10
Prepare the somyeon noodles by boiling them according to package instructions (usually 3-4 minutes). Rinse them immediately in ice-cold water, rubbing them to remove excess starch, then drain and divide into four bowls.
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11
Pour the chilled soy milk over the noodles until they are submerged.
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12
Top each bowl with a handful of julienned cucumber, half a hard-boiled egg, and a cherry tomato half. Sprinkle with black sesame seeds and add 2-3 ice cubes to each bowl just before serving.
💡 Chef's Tips
The secret to perfect Kong-guk is the boiling time; 15 minutes for a nuttier flavor and 20 minutes for a creamier, softer finish. Removing the bean skins is tedious but essential for a silky-smooth mouthfeel. Always serve the salt on the side, as adding it too early can sometimes cause the soy milk to curdle or thin out over time. If the soup is too thick for your liking, gradually whisk in more cold water or even a splash of unsweetened almond milk for extra depth. For a shortcut, you can use high-quality silken tofu blended with toasted sesame seeds and water, though the flavor won't be as complex as the traditional method.
🍽️ Serving Suggestions
Serve with a side of well-fermented, spicy Napa cabbage kimchi to cut through the richness of the soy milk. A side of Kkakdugi (cubed radish kimchi) provides a satisfying crunch that complements the soft noodles. Pair with a glass of iced barley tea (bori-cha) for a truly authentic and cooling Korean summer meal. Offer extra salt and a small dish of sugar at the table, as some regions in Korea prefer a sweeter soy milk soup. Serve alongside vegetable pancake (yachaejeon) for a complete vegetarian feast.