Kong Guksoo is a refreshing noodle dish in which noodles are served in savory soy milk. Perfect for hot summer days!
For first-timers, this refreshing, protein-packed cold noodle dish may taste somewhat strange, but once you try it, it’ll tend to grow on you. Koreans tend to crave this dish when we lose our appetites during the hot summer months while helping to replenish nutrition and cool off our bodies.
In the colder months, you can also omit the ice cubes and enjoy the noodles at room temperature.
If you love nuts as I do, try mixing cashews and almonds into the mixture. It’s Simply Deee-list!
Let’s make such a simple, quick, nutritious, and delicious Kong Guksoo and enjoy our summer!
And don’t forget, #LifesDelicious, so enjoy it!
- 1 cup of dried soybeans
- 12 oz. Somyeon (thin, wheat noodles that come packaged in bundles)
- 3 tsp. salt
- 3 Tbsp. toasted sesame seeds
- 3 Tbsp. pine nuts
- Sliced cucumbers and/or sliced tomatoes
- Toasted sesame seeds
- Soak soybeans overnight in cold water. (Another alternative is to soak them in hot water for 1-2 hours; which is a faster option).
- Drain the soybeans, cover them with water in a pan, and bring to a boil for about 20 minutes over medium heat.
- At the same time, boil the noodles following the package directions and then rinse in cold water immediately after.
- Drain the soybeans and run those under cold water while rubbing them between your hands to remove the skin.
- In a blender, puree the soybeans, sesame seeds, salt, pine nuts, and about 4 cups of water. (You may have to do this in a few batches depending on the size of the blender and serving size).
- When the mixture starts to get smooth, add about 3 or 4 ice cubes or half a cup of crushed ice.
- When puree finally becomes frothy, it is done! This makes about 4-6 servings.
- Place the noodles in a bowl, pour the soybean puree, and top with any other garnishes of your liking. In my case, I like to serve a delicious hard-boiled egg on top!