Uncover the refreshing allure of kongguksu (콩국수), a creamy and nutty Korean noodle dish that’s good for cooling down on sizzling summer time days.
On this recipe, I’ll information you thru creating a conventional model of kongguksu, full with tips about how you can incorporate soybean powder and chickpeas as flavorful options to soybeans. Let’s make this beloved Korean basic collectively and revel in its greatest taste and texture!
Why Make Kongguksu at Dwelling
Kongguksu, also referred to as Kong-guksu or soy milk noodles, is a creamy, nutty, and savory delight that serves as the right antidote to scorching sizzling days. This refreshing noodle soup not solely supplies a cool and satisfying escape from the warmth but additionally delivers a robust dietary increase.
Wealthy in plant-based protein and important vitamins, it supplies a light-weight but filling meal that nourishes and energizes. Whereas many Korean summer time noodles are celebrated for his or her spicy and daring flavors, kongguksu gives a contrasting expertise with its gentle, calming, and soothing style, making it a super alternative for a relaxed and refreshing meal.
Suggestions for the Greatest Kongguksu
Soybeans and Alternate options
Think about using natural soybeans in your recipes. Apparently, I had some hassle discovering dried soybeans at my native Korean and non-Korean grocery shops. Thankfully, I used to be capable of get them organized from Amazon, and so they labored completely. For kongguksu, you’ll have to soak the soybeans in a single day or for at the least 8 hours to rehydrate them. Nonetheless, when you use sizzling boiling water, 1 hour is enough.
If soybeans aren’t your factor, chickpeas are a great substitute, although they’ve a milder taste. Personally, I want the style of kongguksu made with soybeans. You should utilize both dried or canned chickpeas, each of which work properly. Canned chickpeas are an incredible time-saver since they don’t want soaking.
Alternatively, you should use soybean powder (konggaru, 콩가루) from a Korean grocer. Not all Korean grocers carry it, however after they do, it’s usually prepared to make use of for kongguksu and should embrace different components like floor nuts and a little bit of salt.
To organize, combine and dissolve the powder in water or milk. Then, merely serve it over boiled skinny wheat noodles like somen (somyeon, 소면) and prime together with your alternative of toppings (see the recommendations within the components part beneath). I discover that utilizing milk offers a richer, nuttier taste than water, so I like to recommend it. Nonetheless, the soybean powder has fairly an intense nutty taste by itself, so I don’t really feel the necessity to use soy milk.
For the most effective outcomes, use 1/2 cup of soybean powder with 1 cup of full cream milk and 1/4 teaspoon of high quality sea salt. Though the soybean powder already comprises salt, you’ll hardly discover it as soon as the noodles are added, so that you may need to sprinkle in a little bit additional.
Soy Milk and Alternate options
There are a few methods to make the soup for this recipe, and I believe natural soy milk works greatest when utilizing precise soybeans for a deeper taste. Nonetheless, when you don’t have soy milk or want to not use it, you should use the water from boiling soybeans or common milk as an alternative. Simply remember that these options received’t be as wealthy and flavorful because the soy milk model and should give your soup a much less interesting look.
Elements for Kongguksu
- 1/2 cup natural dried soybeans (or dried chickpeas, or one 425g can of chickpeas)
- 5 cups water
- 3/4 tsp high quality sea salt, divided (1/4 tsp for boiling + 1/2 tsp for mixing)
- 1 Tbsp sesame seeds
- 1 Tbsp pine nuts
- 1 Tbsp walnuts
- 200g / 7.1 ounces somen noodles (skinny wheat noodles)
- 2 cup unsweetened natural soy milk, chilled
- 1 tsp sugar, uncooked
- 50g / 1.8 ounces cucumber (Lebanese or English), julienned
- 1-2 cherry tomatoes, halved
- 1-2 eggs, boiled, halved
* 1 Tbsp = 15 ml, 1 cup = 250 ml
Make Kongguksu
1. Put together soybeans.
(1) Soak the dry soybeans in some boiled water (100°C / 212°F) for an hour. Alternatively, you possibly can allow them to sit in room temperature water in a single day, or for at the least 6-8 hours.
(2) Drain the water and wash the soybeans underneath operating water. Take away any unfastened shells that come off.
(3) In a pot, combine soybeans with water and 1/4 teaspoon of salt. Boil over medium warmth for quarter-hour, skimming off any foam with a spoon. Word: The following three images present chickpeas.
(4) Scale back the warmth to medium-low and boil for an additional 40-45 minutes till the soybeans are totally cooked.
(5) Rinse the soybeans underneath operating water and take away any remaining shells. Set them apart. 1/2 cup (96g / 3.4 ounces) of dry soybeans will yield roughly 1 cup (183g / 6.5 ounces) after boiling.
Whereas the soybeans are boiling, use this time to get the opposite components prepared.
2. With a mortar and pestle, crush the sesame seeds, pine nuts, and walnuts till they’re finely floor. This hands-on methodology is vital for a clean texture since these nuts and seeds don’t mix properly in a blender, serving to them combine completely into the soup.
3. Cook dinner the somen noodles in boiling water in keeping with the package deal directions, usually for 3-5 minutes. As soon as cooked, drain the noodles and rinse them underneath chilly operating water to chill.
4. Place the ready soybeans, soy milk, floor nut combination from step 2, sugar, and 1/2 teaspoon of salt right into a blender. Mix all the pieces collectively till the combination is clean and properly mixed.
5. Switch the cooked somen to a serving bowl and pour the soy milk combination generously over the noodles. Garnish with cucumber slices, cherry tomatoes, and a halved boiled egg.
6. Serve the noodles with some kimchi. Summer season varieties like cucumber kimchi or younger radish kimchi complement the dish superbly.
Discover Extra Chilly Korean Noodle Recipes You’ll Love
These dishes provide a refreshing twist with their vibrant flavors and cooling components—simply good for summertime!
Love Korean meals? Discover our web site for extra genuine Korean recipes together with how you can create a good Korean BBQ at dwelling or different simple Korean recipes. Additionally, by no means miss a brand new recipe by subscribing to our publication, and be part of us in celebrating Korean delicacies!
Put together soybeans.
-
Soak the dry soybeans in some boiled water (100°C / 212°F) for an hour. Alternatively, you possibly can allow them to sit in room temperature water in a single day, or for at the least 6-8 hours.
-
Drain the water and wash the soybeans underneath operating water. Take away any unfastened shells that come off.
-
In a pot, combine soybeans with water and 1/4 teaspoon of salt. Boil over medium warmth for quarter-hour, skimming off any foam with a spoon. Word: The following three images present chickpeas.
-
Scale back the warmth to medium-low and boil for an additional 40-45 minutes till the soybeans are totally cooked.
-
Rinse the soybeans underneath operating water and take away any remaining shells. Set them apart. 1/2 cup (96g / 3.4 ounces) of dry soybeans will yield roughly 1 cup (183g / 6.5 ounces) after boiling.
Get the opposite components prepared.
-
With a mortar and pestle, crush the sesame seeds, pine nuts, and walnuts till they’re finely floor. This hands-on methodology is vital for a clean texture since these nuts and seeds don’t mix properly in a blender, serving to them combine completely into the soup.
-
Cook dinner the somen noodles in boiling water in keeping with the package deal directions, usually for 3-5 minutes. As soon as cooked, drain the noodles and rinse them underneath chilly operating water to chill.
-
Place the ready soybeans, soy milk, floor nut combination from step 2, sugar, and 1/2 teaspoon of salt right into a blender. Mix all the pieces collectively till the combination is clean and properly mixed.
-
Switch the cooked somen to a serving bowl and pour the soy milk combination generously over the noodles. Garnish with cucumber slices, cherry tomatoes, and a halved boiled egg.
-
Serve the noodles with some kimchi. Summer season varieties like cucumber kimchi or younger radish kimchi complement the dish superbly.
- 1 Tbsp = 15 ml, 1 Cup = 250 ml
- If in case you have soybean powder (obtainable at some Korean grocers), combine 1/2 cup with 1 cup of full cream milk and 1/4 teaspoon of high quality sea salt to create a soy milk soup. This can make sufficient for 2 servings. Subsequent, boil the somen noodles as described in step 3, and serve them together with your alternative of garnish, like cucumber, cherry tomatoes, and boiled eggs.
Energy: 792kcal | Carbohydrates: 95g | Protein: 44g | Fats: 27g | Saturated Fats: 3g | Polyunsaturated Fats: 13g | Monounsaturated Fats: 6g | Trans Fats: 0.01g | Ldl cholesterol: 82mg | Sodium: 2254mg | Potassium: 1322mg | Fiber: 12g | Sugar: 21g | Vitamin A: 1119IU | Vitamin C: 23mg | Calcium: 539mg | Iron: 10mg
The diet info proven is an estimate offered by a web-based diet calculator. It shouldn’t be thought of an alternative to knowledgeable nutritionist’s recommendation.
