Noodles · Korean home cooking

Kongguksu — Korean cold soybean noodles

Name: Kongguksu — Korean cold soybean noodles
Total time: 515 min
Yield: 2
Cuisine: Korean
Ingredients: Dried soybeans — 1 paper cup; Water for blending — 3 paper cups (540 ml), cold; Thin wheat noodles — 2 portions (about 200 g); Cucumber — 1/2, cut into thin matchsticks; Toasted sesame seeds — 1 tablespoon; Salt — 1/2 teaspoon, plus to taste; Ice cubes — 1 paper cup

Cool wheat noodles swim in a creamy homemade soybean broth, finished with cucumber and a pinch of salt. This mild summer favorite is naturally meat-free.

515 min2 servings6 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Dried soybeans — 1 paper cup
Essential
Use unsweetened plain soy milk for a shortcut; skip the soaking and blending steps.
Water for blending — 3 paper cups (540 ml), cold
Essential
Add gradually until the broth is creamy but pourable.
Thin wheat noodles — 2 portions (about 200 g)
Essential
Use somyeon or thin spaghetti; cook spaghetti according to its package.
Cucumber — 1/2, cut into thin matchsticks
Optional
Omit or use shredded zucchini.
Toasted sesame seeds — 1 tablespoon
Optional
Omit or use a spoon of roasted soybean powder.
Salt — 1/2 teaspoon, plus to taste
Essential
Salt the broth at the table if you prefer to keep it mild.
Ice cubes — 1 paper cup
Optional
Omit if the soybean broth is already very cold.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Rinse the dried soybeans and soak them in plenty of cold water for 8 hours or overnight. Drain and discard the soaking water.
Step 2

Put the soaked beans in a saucepan, cover with fresh water and boil for 15 minutes until fully tender. Drain, rinse briefly with cold water and rub off loose skins if desired.
Step 3

Blend the cooked beans with 3 paper cups cold water and 1/2 teaspoon salt until completely smooth. Add more cold water a little at a time if too thick. Chill the broth.
Step 4

Bring a separate pot of water to a boil. Cook the noodles according to their package directions, then rinse under cold water until cool and drain well.
Step 5

Divide the noodles between two bowls. Pour the chilled soybean broth over them; add cucumber, sesame seeds and ice if using.
Step 6

Taste the broth and add salt at the table. Mix before eating so the noodles pick up the creamy soybean broth.

03 / Enjoy your meal

Finished dish

Helpful tips

A paper cup is 180 ml; a level tablespoon is 15 ml and a teaspoon is 5 ml. Do not use raw soybean liquid: boil soaked beans until fully tender before blending. Keep the finished broth cold and refrigerate leftovers promptly. Contains soy and wheat. Shortcut: unsweetened plain soy milk can replace the cooked-bean broth.

Enjoy every bite

How to enjoy it

Serve as soon as the noodles are cooked so they keep their springy texture. Toss with the sauce just before eating, and add extra seasoning gradually after tasting.