Rich and Creamy Homemade Kongguksu (Soybean Noodle Soup)
Kongguksu Made Easy! Extra Creamy Without Soaking Soybeans
Discover how to make an incredibly rich and nutty Kongguksu without the hassle of soaking soybeans! This recipe uses a special method to enhance the natural flavor of the beans. Watch the full tutorial here: https://youtu.be/Qa_i2iKOggQ
Main Ingredients for Kongguksu
- Soybeans (Meju or Tofu beans) 2 cups (approx. 350g)
- Pine nuts 50g
- Toasted sesame seeds 30g
Toppings (Optional, to taste)
- Wheat noodles (Jjajangmyeon noodles or Somyeon)
- Cucumber
- Cherry tomatoes
- Boiled egg
- Wheat noodles (Jjajangmyeon noodles or Somyeon)
- Cucumber
- Cherry tomatoes
- Boiled egg
Cooking Instructions
Step 1
Start your delicious Kongguksu by selecting the best soybeans. Use ‘Baektae’ soybeans, commonly known as Meju or Tofu beans. Adding pine nuts will significantly enhance the nuttiness and aroma; however, they can be omitted if unavailable. Toasted sesame seeds are highly recommended to boost the nutty flavor. For the noodles, medium-thickness wheat noodles (Jungmyeon) offer a delightful chewy texture that pairs perfectly with the rich soybean broth.
Step 2
Carefully inspect the soybeans and remove any that are bruised, rotten, or discolored. Even a small number of damaged beans can negatively affect the overall taste and create a less pleasant texture in your Kongguksu.
Step 3
After rinsing the soybeans thoroughly, transfer them to a large pot. Add plenty of water – about 1.5 liters for this recipe – ensuring the beans are fully submerged. Ample water is crucial for properly boiling the soybeans.
Step 4
Begin boiling the water with the lid off over high heat. Once the water reaches a rolling boil, reduce the heat to medium-low. Be watchful to prevent the pot from boiling over.
Step 5
With the lid slightly ajar, continue to simmer the soybeans for about 30 minutes. Boiling on low heat is key to prevent the soup from overflowing and to cook the beans gently. Keep an eye on the pot to ensure it doesn’t boil over.
Step 6
After about 30 minutes of simmering, check the tenderness of the beans. They should be tender enough to chew but still retain a slightly firm texture and a nutty flavor. Overcooking can result in a bean paste-like smell. Reserve the soybean cooking water; it’s perfect for blending and creating a smooth broth later.
Step 7
Drain the cooked soybeans and let them cool slightly in cold water. Gently rub the beans between your hands to loosen and remove the skins. The beans themselves should remain intact while the skins peel away easily. While soybean skins are nutritious, removing about half of them will contribute to a smoother texture in the blended soup. Don’t aim for perfection; a partial peeling is sufficient for a creamy result.
Step 8
Place the peeled soybeans into a blender. Add the pine nuts, toasted sesame seeds, 1.5 cups of the reserved soybean cooking water, and 500ml of fresh water. Blend until the mixture is as smooth as possible.
Step 9
While home blenders may not achieve the ultra-fine consistency of professional machines, blend the mixture thoroughly to get the smoothest possible texture. Repeating the blending process can help achieve a creamier soup.
Step 10
The toppings can be as simple or elaborate as you like. Sliced cucumber is a classic and refreshing choice. Adding halved cherry tomatoes or a sliced hard-boiled egg can make your Kongguksu visually appealing and more satisfying.
Step 11
Cook the noodles according to package directions. When the water boils, add the noodles and, as it reboils, add cold water 3-4 times. This technique helps create chewier noodles. For cold noodle soups like Kongguksu, it’s often recommended to cook the noodles slightly longer than for hot soups to prevent them from becoming mushy.
Step 12
Rinse the cooked noodles thoroughly under cold running water. This step removes excess starch, prevents sticking, and ensures a firm, springy texture.
Step 13
Assemble your Kongguksu by placing the rinsed noodles in a serving bowl. Pour the chilled, creamy soybean broth over the noodles. Garnish with your chosen toppings. Since the broth is naturally unsalted, season it to your personal preference with salt or a touch of sugar just before serving. A sprinkle of extra sesame seeds is also a nice finishing touch.
