Kongguksu (Cold Soy Milk Noodle Soup)
A seasonal Korean noodle dish served in a cold, rich, and creamy soy milk broth made freshly from soybeans.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Rinse the dried soybeans and soak them in plenty of cold water overnight (at least 8-12 hours). They will double in size.
- 2
Drain and transfer the beans to a pot with fresh water covering them by 1 inch. Boil uncovered for exactly 15 minutes. Overcooking makes them smell like fermented paste; undercooking leaves a raw, grassy taste.
- 3
Drain and rinse under cold water. Rub the beans vigorously between your hands to slip off the translucent skins. Discard the skins.
- 4
In a high-powered blender, puree the peeled beans with 3 cups of fresh, icy cold water and the toasted sesame seeds until incredibly smooth. Chill this soy milk in the refrigerator until ice-cold.
- 5
Boil the wheat noodles in water until chewy, then drain and vigorously rinse under ice water to remove starch.
- 6
Place a mound of noodles in a bowl, pour the chilled soy milk over them, and top with julienned cucumber and a slice of tomato. Serve with a small dish of salt for diners to season their own bowls.
Plan it in Listahan
Add Kongguksu (Cold Soy Milk Noodle Soup) to your week, check it against your household's allergens, and build the shopping list automatically.