How to Make Korean Traditional Dish: Kongguksu (Cold Soy Milk Noodles)

Summer in Korea brings with it a variety of delicious and refreshing dishes, and one of the most beloved among them is Kongguksu. This traditional cold noodle dish, made with a creamy soy milk broth, is perfect for beating the heat. Here’s a step-by-step guide to making this delightful Korean dish at home.

 

 Ingredients:

- 1 cup dried soybeans
- 200g (7 oz) thin wheat noodles (somyeon)
- 1 cucumber, julienned
- 1 tomato, sliced
- Salt, to taste
- Sesame seeds, for garnish
- Ice cubes (optional)

1. Preparing the Soybeans
1) Soak the Soybeans: Start by rinsing 1 cup of dried soybeans under cold water. Place them in a large bowl and cover with plenty of water. Let them soak for at least 8 hours or overnight.
2) Cook the Soybeans: Drain the soaked soybeans and transfer them to a pot. Add enough water to cover the soybeans and bring to a boil. Reduce the heat and let them simmer for about 30 minutes until they are fully cooked and tender.
3) Cool and Peel: Once cooked, drain the soybeans and rinse them under cold water. Let them cool down before peeling off the skins. Removing the skins helps achieve a smoother texture for the soy milk.

2. Making the Soy Milk Broth
1) Blend the Soybeans: Place the peeled soybeans in a blender. Add 4 cups of cold water and blend until smooth. For an even smoother texture, you can strain the mixture through a fine mesh sieve or cheesecloth.
2) Season the Broth: Transfer the blended soy milk to a large bowl. Season with salt to taste. Adjust the thickness by adding more water if necessary. The broth should be creamy and slightly thick but still pourable.
3) Chill the Broth: Place the soy milk broth in the refrigerator to chill for at least 1 hour. This will make it refreshingly cold for serving.

3. Preparing the Noodles
1) Cook the Noodles: Bring a large pot of water to a boil. Add the somyeon noodles and cook according to the package instructions, usually about 3-4 minutes. Stir occasionally to prevent the noodles from sticking together.
2) Rinse and Cool: Once the noodles are cooked, drain them and rinse under cold running water to cool them down. Drain thoroughly and set aside.

4. Assembling the Kongguksu
1) Prepare the Toppings: While the broth is chilling, julienne the cucumber and slice the tomato. These fresh vegetables add a delightful crunch and flavor to the dish.
2) Combine Noodles and Broth: Divide the cold noodles into serving bowls. Pour the chilled soy milk broth over the noodles until they are fully submerged.
3) Garnish: Top the noodles with julienned cucumber, sliced tomato, and a sprinkle of sesame seeds. For an extra refreshing touch, add a few ice cubes to the bowl.

5. Serving and Enjoying
1) Serve Immediately: Kongguksu is best enjoyed cold, so serve it immediately after assembling. The combination of the creamy soy milk broth, cold noodles, and fresh toppings creates a perfect harmony of flavors and textures.
2) Adjust to Taste: You can adjust the seasoning by adding a bit more salt or even a splash of soy sauce if desired. Some people also enjoy adding a sprinkle of sugar for a slightly sweet contrast.

Tips and Variations
- Nutritional Boost

: Add a handful of nuts, like walnuts or pine nuts, to the blender when making the soy milk for added richness and nutrition.
- Spicy Kick

:For those who like a bit of heat, add a spoonful of kimchi or a sprinkle of gochugaru (Korean red pepper flakes) to the dish.
-Alternative Noodles

: While somyeon is traditional, you can experiment with other thin noodles like soba or rice noodles for a different texture.

Kongguksu is not just a meal; it's a refreshing experience perfect for hot summer days. Enjoy making this traditional Korean dish at home and savor the unique blend of flavors that make Kongguksu a beloved favorite. Happy cooking!