Chilled Soybean Noodle Soup (Kongguksu)
Chilled Soybean Noodle Soup (Kongguksu)
Refreshing and Healthy Meal: Kongguksu / Summer Delight
A refreshing and wholesome chilled noodle soup made with blended soybeans. This dish is perfect for hot summer days when you need a light yet satisfying meal. The creamy, nutty soybean broth combined with chewy noodles and crisp vegetable toppings makes for an incredibly delightful and healthy experience.
Main Ingredients- 1/2 cup dried soybeans
- 1/4 cucumber
- 2 eggs
- 1 slice carrot
- 2 servings rice noodles or somen noodles
Seasoning & Garnish- 1 tsp salt (adjust to taste)
- Ice cubes (optional)
- 1 tsp salt (adjust to taste)
- Ice cubes (optional)
Cooking Instructions
Step 1
Start by soaking the soybeans: Place the dried soybeans in a bowl and cover them with plenty of water. Let them soak for at least 6 hours, or preferably overnight, until they are fully rehydrated and plump. This step is crucial for a smooth texture.
Step 2
Once soaked, drain the soybeans and place them in a pot. Add enough fresh water to cover the beans completely. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for about 30 minutes, or until the soybeans are very tender and easily mashed.
Step 3
Drain the cooked soybeans and let them cool slightly. While still warm, transfer about 1/2 cup of the cooked soybeans to a blender. Add 1 teaspoon of salt and enough cold water to cover the beans. You can adjust the amount of water later to achieve your desired broth consistency.
Step 4
Blend the soybeans with the water and salt on high speed until the mixture is completely smooth and creamy. Continue blending until there are no grainy textures left. A longer blend time ensures a silky smooth broth.
Step 5
Now, let’s prepare the noodles. Bring a large pot of water to a rolling boil. Once boiling, add your rice noodles or somen noodles to the pot.
Step 6
Cook the noodles according to package directions, typically around 4 minutes. Stir the noodles occasionally with chopsticks to prevent them from sticking together. Taste a strand to ensure they are cooked to your preferred al dente texture.
Step 7
Once the noodles are cooked, immediately drain them in a colander and rinse thoroughly under cold running water. This rinsing process removes excess starch and gives the noodles a refreshing, firm texture.
Step 8
Gently rub the rinsed noodles between your hands to squeeze out excess water. This helps to chill them further and prepare them to absorb the delicious soybean broth.
Step 9
Prepare the cucumber by washing it well. You can either thinly slice it into matchsticks or use a vegetable peeler to create thin ribbons. Thin slices will provide a pleasant crunch.
Step 10
Boil the eggs until hard-cooked, then peel and slice them in half for garnish. Alternatively, you can make thin egg crepes (jidan) by lightly oiling a pan over medium-low heat, pouring in a thin layer of beaten egg, and cooking until set. Slice the crepe into thin strips.
Step 11
Thinly slice the carrot into matchsticks. For added sweetness and flavor, you can quickly stir-fry the carrot slices. Heat a tablespoon of grapeseed oil in a pan over high heat and stir-fry the carrots for just a minute until slightly tender but still crisp. Avoid overcooking.
Step 12
Assemble the dish by placing the prepared noodles into serving bowls. Pour the chilled, creamy soybean broth generously over the noodles, ensuring they are well covered.
Step 13
Garnish the Kongguksu with the thinly sliced cucumber, stir-fried carrot, and halved hard-boiled eggs or egg strips. For an extra chill, add a few ice cubes to the bowl. Sprinkle with toasted sesame seeds if desired, and serve immediately.
