Super Simple! Rich and Nutty Kongguksu in 5 Minutes
Super Simple! Rich and Nutty Kongguksu in 5 Minutes
Manmulsang’s 5-Minute Kongguksu: Chef Lee Ki-ju’s Secret
Hello everyone! I’m ‘Bab Sim은 Gungryeok’ (Rice Power is National Strength), here to share the importance of a hearty meal. On hot summer days, a cool and nutty bowl of Kongguksu (Korean cold soybean noodle soup) can instantly make you feel refreshed. For centuries, soybeans have been a beloved source of protein for common people, and Kongguksu is a dish that perfectly preserves the protein and healthy fats from soybeans, making it an excellent restorative food during the sweaty summer months. Today, we’ll be making the ‘5-Minute Kongguksu’ recipe introduced on ‘Manmulsang’ by Chef Lee Ki-ju. While it’s called ‘5-Minute Kongguksu,’ please note that it takes a bit longer due to the resting time required for the ingredients to properly infuse.
Kongguksu Ingredients- Meju beans 5 soju cups (approx. 100g)
- Fresh corn kernels 1 soju cup (approx. 20g)
- Cold water 2 cups (approx. 400ml)
- Jungmyeon (medium noodles) for 1 serving (approx. 100g)
- Shredded cucumber (for garnish)
- Whole sesame seeds (for garnish)
- Crushed ice cubes 5 pieces (optional)
Cooking Instructions
Step 1
We start with ‘Meju beans,’ the key ingredient for today’s Kongguksu. Meju beans are used to make doenjang (fermented soybean paste) or meju, and they offer a deeper, richer flavor than regular soybeans. Measure out 5 soju cups (approximately 100g).
Step 2
Rinse the measured Meju beans thoroughly under running water to remove any dirt or impurities. After rinsing, drain them well in a sieve. Ensuring the beans are well-drained is crucial for them to cook evenly in the next step.
Step 3
Next, we prepare the fresh corn kernels to add a delightful nuttiness to the soup. Using fresh corn instead of canned or frozen corn will provide a more natural sweetness and texture. Carefully cut the kernels off the cob.
Step 4
Measure 1 soju cup (approximately 20g) of fresh corn kernels. The ideal ratio of beans to corn for a delicious Kongguksu is 5:1. As long as you maintain this ratio, you can achieve a fantastic taste regardless of the specific type of bean used.
Step 5
Now for the special trick! Instead of using a stovetop, we’ll be using a microwave to cook the beans. Place the Meju beans (5 soju cups) and fresh corn kernels (1 soju cup) into a microwave-safe bowl, maintaining the 5:1 ratio.
Step 6
Pour boiling hot water over the beans and corn, ensuring they are submerged. Using hot water significantly speeds up the cooking process. The water level should be about 2cm above the ingredients. (approx. 400ml)
Step 7
Cover the bowl tightly with plastic wrap. This traps the steam, helping the beans cook evenly. Poke 2-3 small holes in the plastic wrap with a fork or toothpick to allow excess steam to escape.
Step 8
Place the covered bowl in the microwave and heat on high for 5 minutes. The combination of hot water and microwave energy will cook the beans thoroughly.
Step 9
Crucially, do not blend the beans immediately after removing them from the microwave! This resting step is key to achieving a smooth and deeply flavored Kongguksu. Leave the bowl covered for 30 minutes to let the beans rest and infuse. This allows their flavor and texture to develop further.
Step 10
After 30 minutes, carefully remove the plastic wrap. You’ll notice the beans have become wonderfully soft and plump. The corn kernels may have settled at the bottom. Transfer the rested beans, corn, and all the liquid from the bowl into your blender. All of this contributes to the rich Kongguksu base.
Step 11
Add the rested beans, corn, and the 2 cups of cold water (approx. 400ml) to the blender. Blend until completely smooth. To achieve an exceptionally silky texture, blend in intervals: pulse for about 10-20 seconds, let it rest, then blend again. Repeat this process multiple times. The exact blending time will depend on your blender’s power.
Step 12
Now, we’ll strain the blended mixture through a fine-mesh sieve to get a smooth, creamy soup. Pour the blended mixture into the sieve. Use a spatula to gently press the bean pulp, helping the liquid pass through. If the mixture is too thick, add a small amount of water to help it strain more easily.
Step 13
Voila! You have a beautifully smooth and white Kongguksu base. The foamy layer on top is saponin from the soybeans, which is very healthy. You can choose to skim it off, but it’s perfectly fine, and even beneficial, to consume it as it contains valuable nutrients. For taste adjustment, you can add a pinch of salt.
Step 14
It’s time to cook the noodles. In a large pot, bring plenty of water to a rolling boil. Add the Jungmyeon (medium noodles), which are slightly thicker than somyeon and offer a satisfying chew. (You can also use kalguksu noodles for a different texture). When you add the noodles, the water temperature will drop instantly. Once the water returns to a boil, pour in 1 cup of cold water. Bring it back to a boil, then add another cup of cold water. Repeating this cold water addition twice helps make the noodles wonderfully chewy. (Total 2 cold water additions). Once the noodles are cooked, rinse them thoroughly under cold running water 3-4 times to remove excess starch, then drain them completely in a colander.
Step 15
Assemble your Kongguksu! Pour the prepared soybean soup into a bowl. Carefully place the cooked noodles into the soup. Garnish with fresh shredded cucumber and sprinkle with toasted sesame seeds for extra flavor. Finally, add a few crushed ice cubes for a refreshing chill. Your ‘Manmulsang 5-Minute Kongguksu’ is now ready to enjoy! A perfect summer delicacy!
