Rich and Nutty Summer Delicacy: Kongguksu (Cold Soybean Noodle Soup)
Rich and Nutty Summer Delicacy: Kongguksu (Cold Soybean Noodle Soup)
Beat the heat with a bowl of refreshing and healthy homemade Kongguksu!
It feels like the rainy season is finally over, and the full force of summer heat is upon us! I made some refreshing Kongguksu at home using black soybeans I had lying around. I remembered seeing Lee Young-ja on TV recently, enjoying her Seoritae (black soybean) soup so deliciously, and I thought to myself, ‘I have to make this!’ This dish boasts a rich nuttiness and a clean finish, perfect for enjoying a healthy and cool summer. Let’s make it together!
Kongguksu Ingredients- 500g Seoritae (black soybeans)
- 1L water (or soybean cooking water/cold water)
Cooking Instructions
Step 1
The first step to delicious Kongguksu is soaking and cooking the soybeans. Rinse the soybeans thoroughly the night before and soak them in water. In this hot weather, it’s best to soak them in the refrigerator to prevent spoilage. It’s ideal to soak the beans for at least 5 hours, or even overnight, to ensure they are fully hydrated. Once soaked, place the beans in a pot, cover with water, and boil for 20 minutes. To check if they’re cooked, take out a bean and taste it. It should be tender and yield easily.
Step 2
After boiling, rinse the cooked soybeans under cold water. Now, we’ll try two versions for the soybean soup. One will have the skins removed for a smooth and clean broth, and the other will be blended with the skins on for a richer, more nutritious soup. Sometimes, small soybean skins can get caught in your throat and cause choking, so removing them allows for a more comfortable eating experience. Of course, the skins are packed with nutrients, so blending them in is also a great option! Well-soaked and boiled soybeans have skins that peel off quite easily. With just a gentle squeeze of your thumb, the inner bean pops right out.
Step 3
Place the de-skinned soybeans into a blender. Add water for blending. I find a 1:2 ratio of soybeans to water works best for a creamy yet not overly thick consistency. If it’s too thick, it can be hard to drink, and if it’s too thin, you won’t get the full soybean flavor. Feel free to adjust the water amount according to your preference.
Step 4
This is the soybean soup blended without the skins. Look at that beautiful, fresh, pale green color! Kongguksu made with this broth is known for its smooth and clean taste.
Step 5
This is the soybean soup blended with the skins intact. The skins give it a slightly darker, brownish hue. Soybeans are known to be beneficial for hair loss and are particularly good for women. The skins contain even more abundant nutrients.
Step 6
Comparing the two soybean broths side-by-side, the color difference is quite striking, isn’t it? The left is the clear, light-colored broth without skins, and the right is the deep, rich-colored broth with skins. Nutritionally, the broth made with skins is considered to be richer.
Step 7
Now, it’s time to cook the somyeon (thin wheat noodles) that will accompany the Kongguksu. For one serving, a handful of noodles is usually sufficient. Prepare as much as you plan to eat.
Step 8
Be careful when boiling somyeon, as it can easily boil over. If you get distracted, the foam can quickly rise and spill out of the pot. When the foam starts to rise as the noodles cook, quickly add a cup of cold water. Repeating this process 2-3 times will ensure the noodles are perfectly cooked.
Step 9
Once the noodles are cooked, immediately drain them in a colander to remove all excess water. This helps prevent the soybean broth from becoming diluted and the noodles from getting mushy. Place the drained noodles into a serving bowl, and generously pour the chilled soybean broth over them. Your delicious Kongguksu is ready!
Step 10
First, I tried the Kongguksu made with the de-skinned soybean broth for a clean taste. The combination of the soft noodles and the nutty soybean broth is truly exquisite.
Step 11
Before eating, it’s nice to add a pinch of salt to taste, according to your preference. My husband enjoys his with a bit of sugar; it seems people have different ways of enjoying Kongguksu depending on the region. Adjust the seasoning to your liking!
Step 12
Kongguksu is not only highly nutritious but also a very popular summer dish due to its refreshing quality. When you don’t have much of an appetite on hot days, making this at home provides a hearty and healthy meal.
Step 13
Making a generous batch of soybean broth and simply drinking it is also wonderful. Just like on TV, you can cook the soybeans, drain them, let them cool, and then freeze them. When you crave Kongguksu, just add water and blend them in a mixer for an instant, delicious soybean soup! Kongguksu made in no time!
