Korean Cold Soybean Noodle Soup (Kongguksu)
Soybean Cold Noodle or Kongguksu is a summertime noodle dish that is traditionally made with natural soy milk. Here I’m going to share an easy way to make it that’s just as creamy and savory like the original!
Servings: 1 person
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!