📝 About This Recipe
A quintessential summer delicacy in Korea, Kong-guksu is a cooling masterpiece featuring chewy wheat noodles submerged in a thick, creamy, and nutty hand-pressed soy milk broth. This dish celebrates the pure, earthy sweetness of white soybeans, elevated by a touch of toasted nuts for a luxurious texture. It is a refreshing, protein-packed soul food that offers a serene escape from the sweltering heat of July and August.
🥗 Ingredients
The Soy Base
- 2 cups Dried white soybeans (Baektae) (rinsed and debris removed)
- 8 cups Water (for soaking)
- 2 tablespoons Pine nuts (raw or lightly toasted)
- 3 tablespoons Toasted white sesame seeds (for extra nuttiness)
- 2 tablespoons Roasted peanuts (unsalted, skins removed)
- 4-5 cups Cold water (for blending)
- 1-2 teaspoons Fine sea salt (to taste)
Noodles
- 400 grams Somyeon (Thin wheat noodles) (or Jungmyeon for a thicker bite)
Garnish
- 1/2 piece English cucumber (julienned into matchsticks)
- 4 pieces Cherry tomatoes (halved)
- 2 pieces Hard-boiled egg (halved)
- 1 teaspoon Black sesame seeds (for visual contrast)
👨🍳 Instructions
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1
Rinse the dried soybeans thoroughly in cold water. Place them in a large bowl with 8 cups of water and soak for at least 8 hours (or overnight) until they have doubled in size.
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2
Drain the soaked beans and place them in a large heavy-bottomed pot. Add enough fresh water to cover the beans by about 2 inches.
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3
Bring the pot to a boil over medium-high heat. Once it reaches a boil, cook for exactly 15-20 minutes. It is crucial not to overcook them (which makes them taste like fermented soy) or undercook them (which leaves a raw, grassy taste).
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4
Drain the cooked beans and immediately plunge them into a bowl of ice water to stop the cooking process.
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5
Rub the beans gently between your palms under water to loosen the transparent skins. Skim off the skins as they float to the top; removing them ensures a much smoother broth.
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6
In a high-speed blender, combine the cooked beans, pine nuts, toasted sesame seeds, and roasted peanuts.
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7
Add 3 cups of very cold water and blend on high until the mixture is completely smooth and creamy. If it's too thick, add the remaining water gradually until you reach a heavy cream consistency.
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8
Strain the mixture through a fine-mesh sieve or nut milk bag into a clean container for an ultra-velvety texture. This step is optional but highly recommended for a professional finish.
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9
Stir in the sea salt, then cover and refrigerate the soy milk for at least 2 hours. Kong-guksu must be served ice-cold.
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10
When ready to serve, boil the somyeon noodles according to package instructions (usually 3-4 minutes).
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11
Drain the noodles and rinse them vigorously in cold running water, rubbing them with your hands to remove excess starch. This ensures a chewy, non-sticky texture.
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12
Divide the noodles into four chilled deep bowls, forming neat mounds.
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13
Pour the chilled soy milk broth over the noodles until they are mostly submerged.
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14
Top each bowl with julienned cucumber, half a hard-boiled egg, and a cherry tomato half. Sprinkle with black sesame seeds for a beautiful finish.
💡 Chef's Tips
Timing the bean boil is the most critical part; taste one at 15 minutes—it should be tender and nutty like a cooked peanut. For a shortcut, you can use tofu blended with peanut butter and soy milk, but the flavor won't be as deep as the traditional method. Always serve the salt on the side, as adding it too early can cause the soy milk to curdle over time. If your blender isn't high-powered, strain the milk twice to ensure there is no grittiness. Add a few ice cubes made of soy milk to the bowl to keep it cold without diluting the flavor.
🍽️ Serving Suggestions
Serve with well-fermented, spicy Napa cabbage kimchi; the acidity cuts through the creamy soy milk perfectly. Pair with Kkakdugi (radish kimchi) for a satisfying crunch. Offer a small dish of sugar on the side—some regions in Korea prefer a sweet soy broth over a salty one. Enjoy with a side of vegetable mandu (dumplings) for a complete meal. A chilled glass of barley tea (bori-cha) makes for a refreshing beverage pairing.