Soybean Cold Noodle or Kongguksu is a summertime noodle dish that is traditionally made from soybeans turned into milk. Here I’m going to share an easy way to make it that’s just as creamy and savory as the original!
When I was making this recipe, I realized how much I love Korean cuisine. Whatever season, produce, and ingredients our ancestors had, they were able to create something so easy but so good out of it.
Kongguksu is no different–this recipe is traditionally made by soaking soybeans overnight. It is then boiled and blended with several ingredients like sesame seeds and nuts to make homemade soymilk that you can drink and use in other dishes. However, for this recipe, we are going to skip all this process and use a block of tofu and dairy milk.
This Cold Soybean Noodle is a refreshing and hearty summer dish that many Koreans love. It’s rich, it’s creamy, but it’s also surprisingly savory. It’s a staple during hot summer days when you want something aside from the spicy Bibim Guksu or the tangy Dongchimi Guksu.
Ingredients and Substitutions
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- Somen Noodles – These are thin, bouncy noodles made from wheat flour. I love using this in different recipes like Soy Garlic Noodles or Oi Naengguk because it absorbs the sauces well. Nevertheless, you can still use other noodles like fresh noodles or hand-cut noodles.
- Cucumber and Cherry Tomatoes – For garnish it will add fresh and tart flavors to cut through all the creaminess.
- Tofu – Instead of using soybeans and soaking them for hours, use soft or firm tofu. Ensure it is fresh without any funky odor. Fresh tofu will not have a particular taste but becomes rich and thick when combined with other ingredients.
- Fresh Dairy Milk – Aside from the tofu, this makes cold soybean soup easier to make. It also makes the sauce rich and is a source of high-quality protein, nutrition, and vitamins.
- Salt – This will help bring out the flavors of every ingredient we’ll use in the recipe.
- Sesame Seeds and Wild Sesame Powder – These are optional, but highly recommended! They will add nutty flavors and savory flavors that will complement the creamy sauce.
- Peanut Butter – This is also optional but also recommended for a sweet, salty, and creamy addition to the sauce.
- Ice – To make the soup refreshingly cold
How to Make Easy Kongguksu?
Make Cold Soybean Soup: Boil the tofu for a minute, drain, and wash to cool it down. Blend tofu, milk, salt, sesame seeds, wild sesame seed powder, and peanut butter until smooth then set aside. You can keep it in the fridge in the meantime to make it cold.
TIP: You can make the sauce ahead, place it in a clean container, and store it in the fridge. It will be good for about 24 hours. Make the noodles only when you’re about to consume them.
Prepare the Garnish: Chop the cherry tomatoes in half and slice the cucumber julienne, and set aside.
Cook the Noodles: In the pot you used earlier, boil water with a bit of salt, then cook the noodles for 3 minutes. Drain it and rinse with ice to cool it down.
Assemble the Kongguksu: In a bowl, place the noodles with 4-5 ice cubes, pour the soybean soup, and garnish with cherry tomatoes, cucumber, and sesame seeds.
Serving Kongguksu: These noodles are great on their own but you can also serve them with simple sides like hard-boiled egg, kimchi, etc.
Other amazing Korean noodle dishes you may like:
- Black Bean Noodles
- Hand-torn Noodles
- Korean Glass Noodles
- Acorn Noodle Soup
- Spicy Seafood Noodle Soup
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Korean Cold Soybean Noodle Soup (Kongguksu)
Ingredients
- 200 grams Somyeon Noodles
- Cucumber Julienned, For garnish
- Tomatoes Sliced, For garnish
Cold Soybean Soup
- 200 grams Tofu Either soft or firm
- 1 cup Dairy Milk Any preferred variaton is ok (Non-fat, Lactose-free, etc)
- 1/4 tsp Salt
- 1 tsp Sesame Seeds Optional
- 1 tsp Wild Sesame Flour Optional
- 1 tsp Peanut Butter Optional
Instructions
- Boil tofu for 1 minute, drain, and wash with running water to cool it down.
- Blend tofu, milk, salt, sesame seeds, wild sesame seed powder, and peanut butter thoroughly then set aside.
- Cut the vegetables, use as much as you prefer for garnish.
- In a deep pot, boil water with salt to cook the noodles. Cook the noodles for 3 minutes.
- Drain the noodles and rinse with ice.
- Place the noodles on a bowl, add about 4-5 pcs of ice, and pour the milky sauce.
- Garnish with vegetables and sesame seeds, serve, and enjoy!
@chefchrischo #ad Soybean Cold Noodle Soup with Tofu and Milk?! This twist on the traditional recipe cuts down prep time and has an extra nutritional punch thanks to dairy milk’s 13 essential nutrients! P.S. Lactose-free milk is still real milk with the same nutritional benefits! @Milk #gonnaneedmilk ♬ original sound – Chef Chris Cho
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