Kong-guksu (chilled soybean noodle soup)
Mukkidex Kitchen (@mukkidex_kitchen) 공식 · · English
2인분40분보통
Kong-guksu is Korea's answer to a heatwave: noodles in an ice-cold, creamy soup made from nothing but soybeans, a few nuts and water. It is naturally vegan, rich in protein and surprisingly filling. Do not overcook the beans. Boil them just long enough to lose the raw, grassy smell but not so long that they turn into the soft, sweet taste of cooked beans; about 8 minutes is right. The soup is unsalted, so everyone seasons their own bowl at the table, and some regions add a spoonful of sugar instead.
재료
- Dried soybeans, soaked overnight150 g
- Pine nuts or peanuts, toasted3 tbsp
- Toasted sesame seeds1 tbsp
- Cold water700 ml
- Somyeon (thin wheat noodles) or other thin noodles200 g
- Cucumber, julienned1/2
- Cherry tomatoes, halved4
- Saltto taste
- Ice cubesto taste
만드는 법
- Drain the soaked soybeans, cover with fresh water and boil for about 8 minutes, until they lose their raw smell. Drain and cool in cold water.
- Rub the beans between your hands in the water to loosen the skins, and pour off the skins that float. It is fine if a few remain.
- Blend the beans with the pine nuts, sesame seeds and the cold water for 2–3 minutes until very smooth. Strain through a sieve for a silkier soup if you like, then chill.
- Cook the noodles in boiling water for 3 minutes, then rinse well in cold water and drain.
- Twist the noodles into bowls, pour over the chilled soybean soup and add a few ice cubes. Top with the cucumber and tomatoes and season with salt at the table.
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