**Introduction**
Kongguksu (콩국수) is a beloved Korean cold noodle dish especially popular during the hot summer months. Made with a creamy, chilled soybean broth and thin wheat noodles, it offers a nutritious and refreshing meal that’s both satisfying and light. Unlike many spicy Korean dishes, Kongguksu highlights a mild, nutty flavor from fresh soybeans, making it perfect for those who want to enjoy Korean cuisine with a gentle twist. This blog post introduces Kongguksu to English-speaking audiences and provides a simple, step-by-step recipe for one serving.
**Main Content**
**Ingredients (1 serving):**
– Soybeans (dried) – 50g
– Nokdu (mung beans, optional for extra creaminess) – 10g
– Water – 500 ml (for blending) + additional for boiling and soaking
– Salt – 1/4 tsp (adjust to taste)
– Korean wheat noodles (somyeon or somyun) – 100g
– Cucumber – 30g (julienned, for garnish)
– Ice cubes – 3-4 pieces
– Sesame seeds – 1 tsp (optional, for garnish)
**Step-by-Step Recipe:**
1. **Prepare the Soybeans:**
Rinse 50g of dried soybeans thoroughly. Soak them in water for at least 8 hours or overnight to rehydrate. This softens the soybeans, making them easier to blend.
2. **Cook the Soybeans:**
Drain the soaked soybeans and boil them in fresh water for about 20 minutes until soft but not mushy. Drain and let them cool to room temperature.
3. **Make the Soybean Broth:**
Combine the boiled soybeans with 500 ml of cold water in a blender. Blend on high speed for 2-3 minutes until it becomes a smooth, creamy liquid. If you have mung beans, soak and cook 10g as well, and blend together with the soybeans for a richer texture.
4. **Strain the Broth:**
Pour the blended mixture through a fine mesh sieve or cheesecloth to remove the pulp, ensuring a silky smooth broth. Season the strained broth with 1/4 teaspoon of salt, adjusting to taste.
5. **Cook the Noodles:**
Bring a pot of water to a boil. Add 100g of Korean wheat noodles (somyeon) and cook for 3-4 minutes until tender yet firm (al dente). Drain the noodles and rinse under cold running water to stop the cooking process and remove starch.
6. **Assemble the Dish:**
Place the cold noodles in a bowl. Pour the chilled soybean broth over the noodles. Add ice cubes to keep the dish refreshingly cold.
7. **Garnish and Serve:**
Top with julienned cucumber and sprinkle with toasted sesame seeds, if desired. Enjoy Kongguksu immediately for the best refreshing flavor!
**Conclusion**
Kongguksu is a fantastic Korean noodle dish that offers both health benefits and delicious refreshment, especially during the hot summer season. Thanks to its simple ingredients and easy preparation, it’s a wonderful way to experience Korean cuisine beyond the spicy staples. Try making Kongguksu at home and savor the subtle creaminess of soybean broth combined with cool noodles—your perfect summer comfort food.
