White Kidney Bean ‘Kongguksu’ (Noodle Soup)
White Kidney Bean ‘Kongguksu’ (Noodle Soup)
Manmulsang’s White Kidney Bean ‘Kongguksu’ Recipe for Health and Diet
Hello everyone! Today, we’re diving into a healthy and delicious recipe for ‘Kongguksu’ (Korean cold noodle soup) using white kidney beans, also known as ‘Navy Beans’ or ‘Beancounted Beauty Beans’ from Italy. These beans are not only nutritious but also offer fantastic health benefits! They act as a natural diuretic, helping to flush out toxins and reduce swelling. Plus, the ‘Phaseolamin’ compound in white kidney beans helps inhibit carbohydrate absorption, preventing conversion into fat and making them excellent for weight management. Regular consumption can also help prevent muscle loss and boost metabolism. (Recommended daily intake is about 60 beans; excessive consumption may cause stomach discomfort or diarrhea.) While versatile for rice, shakes, or side dishes, today we’re showcasing a special ‘Manmulsang’ version that uses konjac noodles and agar-agar jelly noodles (‘Umu-chae’) instead of traditional wheat noodles, making it a lighter and healthier option. Get ready to enjoy a creamy, nutty, and refreshing cold noodle soup that’s perfect for any occasion!
Ingredients- 1 cup soaked white kidney beans
- 4 pinches of salt
- 4 cups kelp-infused water
- 1 serving of agar-agar jelly noodles (‘Umu-chae’)
- A little shredded cucumber
Cooking Instructions
Step 1
First, rinse the white kidney beans thoroughly and then soak them in cold water for about 2 hours. Soaking makes the beans tender and easier to cook.
Step 2
Here are the white kidney beans after soaking for 2 hours. They’ve plumped up nicely, ready for cooking.
Step 3
Next, we prepare the secret to the soup’s savory depth: kelp-infused water. Combine 4 cups of cold water with a piece of dried kelp and let it steep for about 30 minutes to extract the kelp’s rich flavor.
Step 4
Transfer the steeped kelp water to a pot and bring it to a boil over medium-high heat for just about 5 minutes. Boiling for too long can release mucilage (alginic acid) from the kelp, making the water sticky. A short boil is perfect.
Step 5
Allow the kelp-infused water to cool completely in the refrigerator. A chilled broth is essential for a refreshing ‘Kongguksu’.
Step 6
Now, let’s cook the beans. Add the soaked white kidney beans to a pot of vigorously boiling water and simmer for about 40 minutes. Boiling them in hot water helps eliminate any beany odor. The beans will roughly double in volume after cooking.
Step 7
Once cooked, rinse the beans under cold running water immediately to cool them down. This helps prevent them from becoming mushy and maintains their shape.
Step 8
In a blender, combine the cooled kelp-infused water (4 cups), the cooked and cooled white kidney beans (1 cup), and 4 pinches of salt for seasoning. Blend until very smooth and creamy. This forms the rich and nutty base of our ‘Kongguksu’.
Step 9
Skim off any foam that rises to the surface of the blended soup. This step ensures a cleaner, smoother texture and taste.
Step 10
To assemble, place the agar-agar jelly noodles (‘Umu-chae’) into serving bowls. Pour the chilled white kidney bean soup over the noodles. The combination of chewy noodles and creamy soup is delightful.
Step 11
Finally, garnish with a little shredded cucumber for a fresh finish. Your healthy and delicious Manmulsang White Kidney Bean ‘Kongguksu’ is ready to be enjoyed!
