Rich Black Bean Buckwheat Noodles
Rich Black Bean Buckwheat Noodles
Easy Summer Black Bean Buckwheat Noodles for Everyone
I love eating kongguksu (cold soybean noodle soup) for every meal in the summer! While store-bought kongguksu is delicious, I decided to make my own with the black beans gifted from my hometown, customized to my liking. Thanks to today’s amazing blenders, it’s incredibly easy. This recipe is for a rich and flavorful black bean version of this refreshing summer dish.
Main Ingredients- 200g Black beans, soaked
- 4 servings Fresh buckwheat noodles
- A little Cucumber, thinly sliced
- 2 Hard-boiled eggs
Seasoning & Garnish- A pinch of coarse salt (for seasoning the bean broth)
- Optional: A few pine nuts or peanuts (for extra richness)
- A pinch of coarse salt (for seasoning the bean broth)
- Optional: A few pine nuts or peanuts (for extra richness)
Cooking Instructions
Step 1
First, let’s prepare the black beans. Rinse the 200g of black beans thoroughly under running water to remove any dirt. Place the rinsed beans in a bowl and cover them with plenty of water. Let them soak for at least 6 hours, or preferably overnight, until they are plump and have doubled in size, as shown in the picture.
Step 2
After soaking, rinse the beans again under running water and drain. Transfer the soaked beans to a pot and add enough fresh water to completely cover them. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 10 minutes. Keep an eye out for foam, which can form due to the beans’ protein. Skim off any foam for a clearer broth.
Step 3
Once the beans are cooked, let them cool down. You can let them sit at room temperature for about an hour, or cool them faster by soaking the pot in cold water for about 30 minutes. Transfer the cooled beans and their cooking water into a blender. Blend vigorously. If you have a powerful blender (mine is 500W, but stronger ones exist!), it will yield even smoother results. While blending, add a pinch of coarse salt to enhance the nutty flavor of the beans. Use all the bean cooking water for blending. If you desire a thicker consistency, add more water. For an even richer flavor, consider adding pine nuts or peanuts if you have them on hand (I didn’t have any, so I skipped this step!).
Step 4
I blended for about 5 minutes, and the result was wonderfully smooth. Once the mixture is finely pureed and no bean chunks are visible, you’re done with blending. You can visually check if it’s smooth enough for your preference.
Step 5
Pour the blended bean mixture into a bowl and refrigerate. Let it chill thoroughly in the refrigerator. Kongguksu is best served very cold, so chilling is essential. Making the bean broth ahead of time is a great way to enjoy this dish anytime during the hot summer. You can adjust the consistency by adding more water to your liking.
Step 6
While the bean broth is chilling, prepare the noodles. While regular kalguksu or somen noodles work well, I opted for fresh buckwheat noodles for a healthier twist. Bring a pot of water to a boil and cook the buckwheat noodles for about 4 minutes. Once cooked, immediately rinse them under cold water to remove excess starch and drain well. This step ensures a wonderfully chewy and springy texture.
Step 7
Finally, assemble your kongguksu. Ladle about 6 scoops of the chilled bean broth into a beautiful serving bowl. Gently place the cooked buckwheat noodles into the broth. Garnish with thinly sliced cucumber and half a hard-boiled egg. If desired, you can add more coarse salt to taste. Enjoy this refreshing and satisfying homemade black bean kongguksu!
