ReceptnaptárKongguksu (cold soy milk noodle soup)
Kongguksu is a noodle soup served in creamy, cold soy milk. It is one of the most popular Korean cooling dishes in summer, and its plant protein makes it filling too.
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Method
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- Boil the soaked soybeans in plenty of water for about 20 minutes, until completely tender.
- Drain the cooked beans, cool them, then blend them with the cold water in a food processor until completely creamy and smooth.
- Salt the creamy soy milk and put it in the fridge until ice-cold.
- Cook the noodles in plenty of boiling water according to the packet and rinse them in iced water so that they are springy and cold.
- Put the noodles into a bowl, pour over the ice-cold soy milk, top with the cucumber strips and the halved egg, sprinkle with toasted sesame seeds and serve straight away.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Blend the soy milk until completely smooth, as a grainy texture spoils the overall effect; if necessary, strain it through a fine sieve.
- Always salt the soy milk before tasting, because without seasoning it comes across as flat.
- Chill the noodles in iced water just before serving, otherwise they will stick together.
- If you have no time to cook beans, you can make a quicker version with unsweetened soy milk.
Frequently asked questions
Why is the soy milk in this recipe unsweetened?
Kongguksu is a savoury soup based on a drink, not a sweet one; unlike Korean soy milk drinks, it is seasoned here with salt, not sugar.
Why is this eaten in Korea on hot days?
The cold soy milk cools you down and its protein gives energy, which is why it is the classic “lunch against the heat” dish of the summer months.
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