Authentic Kongguksu Recipe: A Refreshing and Healthy Bowl to Beat the Summer Heat
Enjoying Kongguksu Healthily, Refreshingly, and Deliciously
Kongguksu, with its rich, creamy soybean broth topped with refreshing ice, feels like a power-packed bowl that helps you conquer the sweltering summer heat. It’s a truly invigorating dish.
Making the Soybean Broth
- Meju beans (as much as you like)
- Water (3 times the volume of the meju beans)
Kongguksu Ingredients
- Noodles (thin or medium wheat noodles)
- Salt (1 Tbsp, for cooking noodles)
- Julienned cucumber
- Watermelon (or tomato, for garnish)
- Noodles (thin or medium wheat noodles)
- Salt (1 Tbsp, for cooking noodles)
- Julienned cucumber
- Watermelon (or tomato, for garnish)
Cooking Instructions
Step 1
First, thoroughly wash the meju beans. Then, before going to bed, soak them in fresh water until they are well-plumped. Soaking them overnight softens the beans, resulting in a much richer soybean broth.
Step 2
The next morning, drain the soaked beans and place them in boiling water (about 3 times the volume of the beans). Cook them with the lid open for approximately 15 minutes. It’s crucial to cook the beans until they are completely tender and soft.
Step 3
Now it’s time to strain the cooked beans. Gently skim off any floating bean skins or undercooked beans from the surface of the cooking water using a fine-mesh sieve. This step helps to create a cleaner soybean broth.
Step 4
Now, let’s make the soybean broth. Once the cooked beans have cooled slightly, combine them with the bean cooking water in a blender. Blend until you achieve a smooth, creamy puree. Blend thoroughly until the beans are completely pulverized.
Step 5
You can enjoy the blended soybean mixture as is, but if you prefer a clearer and smoother broth, follow these next steps.
Step 6
Prepare a clean cheesecloth or a fine-mesh sieve.
Step 7
Pour the blended soybean mixture into the cheesecloth or sieve. Gently press down to strain out only the smooth soybean broth, leaving the bean pulp behind.
Step 8
Don’t discard the leftover bean pulp in the cheesecloth! You can store it in the refrigerator or freezer and use it later to make a delicious kongbiji jjigae (Korean soybean stew). It’s a great way to minimize waste.
Step 9
Since the strained soybean broth will be refrigerated for serving, it’s a good practice to bring it to a boil once and then let it cool completely. This helps to preserve its freshness for longer, especially during the hot summer months.
Step 10
Now, it’s time to cook the noodles. Bring a generous pot of water to a rolling boil, and importantly, add 1 tablespoon of salt. The salt helps the noodles maintain their firm texture and adds seasoning.
Step 11
Once the water is boiling vigorously, add the noodles. Each time the water comes to a boil after adding the noodles, pour in about 1 cup of cold water. Repeating this process 2-3 times will result in perfectly cooked noodles that are delightfully chewy and firm.
Step 12
Rinse the cooked noodles thoroughly under cold running water. This step removes excess starch, ensuring the noodles are perfectly al dente and won’t clump together.
Step 13
Place the firm, chewy noodles in a serving bowl, along with plenty of ice cubes. Pour the chilled, rich soybean broth over the noodles. Ensure the broth generously coats the noodles.
Step 14
Finally, garnish with the fresh julienned cucumber and sweet watermelon (or refreshing tomato). Sprinkle generously with sesame seeds for an added nutty flavor. Just before eating, season with salt to your taste. Your refreshing and savory ‘Kongguksu’ is now complete, ready to help you beat the heat!
