Creamy Chickpea Noodles (Kongguksu): A Refreshing Summer Dish
Special Kongguksu Made with Creamy Chickpeas
Discover this delightful and healthy Kongguksu recipe, made with the trending chickpeas (also known as Garbanzo beans)! These versatile beans, sometimes called ‘Chestnut Beans,’ are commonly used in Korean cooking for rice and soups. This recipe yields enough rich and nutty chickpea broth for 6 servings of Kongguksu, perfect for a light and nutritious meal, especially on hot summer days. Enjoy the smooth texture and comforting flavor!
Kongguksu Main Ingredients
- 500g dried chickpeas
- Noodles for 4 servings
- 1 large cucumber
Cooking Instructions
Step 1
1. Rinse the 500g of dried chickpeas thoroughly. Soak them in plenty of water for at least 6 hours, or preferably overnight, until fully plumped. (The photo only shows drained chickpeas, but you can blend them with the soaking water.)
Step 2
2. Place the soaked chickpeas and their soaking water into a blender. Blend until very smooth, repeating 3-4 times as needed to achieve a creamy consistency.
Step 3
3. Prepare a fine-mesh sieve lined with a cheesecloth or a very fine straining cloth. Pour the blended chickpea mixture into the lined sieve.
Step 4
4. Squeeze out the liquid from the cheesecloth. The remaining chickpea pulp (okara) will be substantial. You can divide this pulp into portions and freeze it for later use, perhaps for making other dishes or as a binder.
Step 5
5. After straining, you can add a little more water back into the blender with any remaining chickpea solids and blend again to extract any remaining liquid, ensuring you get the most flavor and creaminess for your broth.
Step 6
6. Transfer the strained chickpea liquid to a pot. You might notice a significant amount of starch settled at the bottom. You can separate this starchy sediment to make silken tofu or use it to thicken the kongguksu broth. It’s recommended to reserve about half for the noodles and the other half for tofu.
Step 7
7. Place the pot on the stove over medium-high heat to warm it up, then reduce the heat to medium-low. Cook, stirring constantly to prevent sticking and scorching.
Step 8
8. Add the 1/2 Tbsp of salt while simmering and adjust to your preference. Cook for about 20 minutes, allowing the flavors to meld and the broth to thicken slightly, resulting in a nutty and aromatic soup base. You can add water during this stage to reach your desired consistency. Alternatively, you can add cold water just before serving.
Step 9
9. Cook the noodles according to package directions, preferably in an pressure cooker or a regular pot. Once cooked, rinse them under cold water to remove excess starch and place them into serving bowls.
Step 10
10. Ladle the prepared chickpea broth over the noodles. If the broth is too thick for your liking, mix in some cold water until it reaches the desired consistency. You can also adjust the thickness beforehand. Thinly slice the cucumber (removing the seeds) and use it as a topping.
Step 11
11. For an extra refreshing touch on a hot day, add a few ice cubes to your bowl. The nutty, savory, and light flavor of the kongguksu is truly delightful.
Step 12
12. The remaining chickpea liquid can be further reduced to make a pudding-like dessert (similar to making jelly or ‘muk’). In a pot, bring the liquid to a simmer and stir continuously for at least 30 minutes, or until it thickens considerably to a pudding-like consistency.
Step 13
13. Pour the thickened mixture into a mold or container and let it cool completely in the refrigerator.
Step 14
14. Once chilled and set, slice the chickpea pudding into desired portions. Using a jelly cutter can create attractive patterns. Garnish with mint leaves or other fresh herbs for a beautiful presentation.
