Kongguksu is a refreshing noodle dish in which noodles are served in savory soy milk. Perfect for hot summer days!
Here is another terrific noodle dish that’s perfect for hot summer days! Kongguksu is a dish in which noodles are served in savory soy milk.
Back when I was a little kid in a small town in Korea, there was a lady who went around our neighborhood door to door selling freshly made kongguksu. I will never forget how skillfully she carried a big container of cold soy milk on her head holding it with one hand, while carrying a basket containing mounds of cooked noodles in the other.
A bowl of her refreshing kongguksu was always such a nice treat in the summertime. I can only imagine how much my mother appreciated this lady since she would get a break from cooking on a hot summer day and still be able to feed her family a delicious and healthy meal.
Those good old days are gone, but kongguksu has remained as my family’s summer favorite. My mother still makes kongguksu quite often every summer. A few days ago, she called and told me to pick up some soy milk she had made. I am 50 some years old – oops now you know, but my mother still feels that she needs to take care of me. How lucky am I! I just had to cook some noodles and add the garnish to enjoy it for lunch next day.
How to make soy milk
Making soy milk is less work than you might imagine. Soaked soybeans are cooked, then pureed and filtered through a sieve.
The key to making delicious soy milk for kongguksu is not to overcook the beans so that they retain their natural flavor. More often than not, a small amount of sesame seeds and/or nuts (such as pine nuts, peanuts, almonds, and walnuts) are pureed with the soybeans for an extra-nutty flavor.
This recipe uses yellow soybeans as well as pine nuts and sesame seeds. You can also use black soybeans and other nuts such as peanuts and almonds. The result is creamy soy milk with a delicate nutty flavor. It is delightful and refreshing!
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 1 cup dried soybeans meju kong
- 4 tablespoons roasted pine nuts or any other nuts of your choosing
- 2 teaspoons roasted sesame seeds more for garnish
- salt to taste
- 1 small Kirby pickling cucumber, julienned
- 1 small tomato sliced (or watermelon) - optional
- somyeon/somen thin wheat flour noodles - about 4 ounces per serving
Instructions
- Rinse and soak 1 cup dried soybeans for 5 to 6 hours or overnight. (Yields about 2 to 2 1/4 cups soaked beans.)
- Add enough water to cover the beans, bring to a boil and cook for an additional 3 – 4 minutes. (Do not overcook.) Drain and place the beans in cold water to cool. Rub the beans with your fingers to remove the skins. Pour out the skins that rise to the top. Add more water. Repeat this process to remove as much as possible.
- In a blender, puree 1/2 of the cooked beans, 2 tablespoons of nuts, and a teaspoon of sesame seeds, if using, in about 2 cups of cold water as fine as you can. (The finer it is, the creamier the result will be.) Repeat with the remaining beans. Add water (no more than a cup) to adjust the thickness of the liquid.
- Run the puree through a fine strainer for a smooth milk-like texture, stirring with a spoon to force it through. (This step is optional.)
- Lightly salt to taste. Stir well. Refrigerate to chill.
- Bring a medium pot of water to a boil. Cook somyeon noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Drain again and rinse in icy cold water. Make serving size mounds. Place the mounds in a colander to drain.
- Stir up the solids settled on the bottom of the soy milk and pour over the noodles in a serving bowl. Garnish with the julienned cucumbers, tomato pieces and/or sesame seeds. Drop in a few ice cubes and serve very cold.
Arindum Basu says
Can i use store bought soya milk?
Hyosun says
Not going to be the same, but you can if it’s not sweetened.
Stella says
I used to really dislike this dish as a kid but the older I get the more I appreciate and love it. This is the dish I keep coming back to when it’s so hot out that I lose my appetite! Thanks so much for this delicious recipe!
Thomas Gao says
Looks good! Hopefully will give it try some day. Perhaps it’s finally time for me to get a blender. Not a huge fan of that mechanical motor sound.
Soyeon says
So delicious! I loved this with the pickled cucumbers too – added a little hint of spice and extra crunch / saltiness!
Shara Chong says
Hi, I really like your website and this is one of my favorite Korean dishes. How long do you usually cook the beans or how do you know when they are cooked enough? Thanks!
Hyosun says
Oh so sorry! It looks like a step was dropped when I moved the recipe into the recipe card. I’ve added it back.
Fabio says
OMG! I already love this one, even if I haven’t made it yet. – I’m Italian, then I can’t find that kinda noodles, anyway I can use vermicelli. Are bifun and shirataki OK too?
Hyosun says
Any noodles should be fine. Let me know how it turns out for you. Thanks.
Chung-Ah | Damn Delicious says
My mom used to make this when I was younger but I never got a chance to get the recipe from her – can’t wait to give this a try!
Hyosun Ro says
Hi Chung-ah – Try it. You’ll like it. It’s so easy to make, especially for an awesome cook like you. Thanks for stopping by!
Amy says
Thank you for your wonderful blog and recipes! This recipe was delicious and refreshing. I’ve been on a health kick lately and Korean food is healthy and tasty!
Hyosun Ro says
Hi Amy – I’m so happy to hear it turned out well for you. I’ve been having this quite often lately, but never get tired of it. Thanks for taking the time to write me. Cheers!
myhumblefood says
I’ve been following your blog for a while and I really do think you’re one of the best korean food bloggers out there! Great stuff and lovely pictures as well. I’m definitely going to try some of your recipes out, especially the kimchi jeon and the kongguksu!!!
Kay @ The Church Cook says
Oooo, I sure could a whole bowl of that on a hot day like today in Savannah! Looks great, Hyosun!
Hyosun Ro says
I’ve already started making this on a regular basis this summer. Nothing beats it on hot summer days! Thanks for stopping by, Kay!
Hyosun Ro says
Lisa – Thank you for the nice words. It is definitely one of my favorite summer dishes. Good to see you here!
~Lisa~ says
I must make this! One of my favorites (= Your korean cooking is amazing!
denise @ quickies on the dinner table says
Wow! This is so new to me. I love anything soy but I’ve never seen or tasted anything like this. Yes, you are lucky that your mother still wants to “feed” you at 50 LOL Wish I was so lucky!
Carol Egbert says
This post makes me consider making soy milk. I’m not sure I’ll do it but it looks like fun.
Christopher Ro says
looks great, mom!
penny aka jeroxie says
I never had this before! Must try it… thanks for sharing.
Biren says
What an interesting dish! This is new to me but it sure sounds good. I like anything soy.
Jean says
Wow, I’ve never imagined how soy milk is made. How sweet of your mom to still make it for you to enjoy.