Delicious and Authentic Korean Cold Soy Milk Noodle (Kongguksu) Recipe

How to prepare Cold Soy Milk Noodles (Kongguksu) from Korea

• 1

  Prepare and cook soybeans

  Wash the soybeans thoroughly with water, soak them in water at room temperature for about 5 hours, preferably overnight to help the beans become softer and tastier.

  After soaking overnight, drain the beans and place them in a pot with 2 cups of clean water, boil for about 15 minutes without covering the lid. Once the time is up, reduce the heat to low and cover, continuing to cook for about 5 more minutes to finish.

  See more: Why is it necessary to soak beans and grains before cooking?

  

  

  

  
• 2

  Blend the soybeans

  When the soybeans are cooked and soft, separate the soybeans from the cooking water and let it cool.

  Add all the soybeans into a blender, along with 1/2 cup of the reserved cooking water and 3 cups of plain water. Add 2 tablespoons of pine nuts and 2 tablespoons of roasted sesame seeds, then blend until smooth.

  Put the blended soybean mixture into the refrigerator to keep it cold for about 1 day; make sure the soybean milk is really cold for the dish to taste just right!

  

  

  

  
• 3

  Prepare other ingredients

  Boil 1 chicken egg until cooked, peel it and cut it into 8 pieces. Slice the tomato into round slices.

  Take 1/2 cucumber and cut it into thin strips for decoration. The remaining cucumber should be cut into bite-sized pieces to serve as a side dish.

  

  

  

  
• 4

  Blanch the noodles

  Put a pot of water on the stove to boil, add about 225g of Korean wheat noodles, cover about 1/2 of the pot with a lid, and cook until the noodles are soft.

  Turn off the heat, drain the noodles and rinse them under running cold water. Place the noodles in a bowl, dividing them into 2 equal parts.

  Tip:

  • While boiling the noodles, use a spoon, ladle, or chopsticks to stir the noodles evenly so they don’t stick together.
  • When the water has boiled for a while, you should directly test a noodle to feel its softness.

  

  

  

  
• 5

  Completion

  Take the previously prepared soy milk out of the refrigerator, add 1.5 teaspoons of salt, and mix well until dissolved.

  Add the cold soy milk to the bowl of noodles, add a few ice cubes on top, and garnish with shredded cucumber, tomato, and boiled egg to finish.

  

  
• 6

  Final Product

  You can enjoy the rich and fragrant cold soy milk noodles with cucumber dipped in saamjang sauce (this sauce can be purchased in ready-made jars), and don’t forget the kim chi on the side! All these create a perfect flavor for the dish, so give it a try!