Kongguksu (Cold Soy Milk Noodles)
Summery style! Pure white cold noodles that only taste soy flavor
Description
The ultimate Korean summer cooler. Thin wheat noodles served in an ice-cold, exceptionally thick broth made purely from freshly ground soybeans.
Restaurants serving Kongguksu (Cold Soy Milk Noodles)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Dried soybeans
- Somen(wheat noodles)
- Pine nuts/Sesame
- Cucumber
- Salt(or Sugar)
Instructions
- Boil soybeans, peel skins.
- Blend with pine nuts/sesame into a thick soy milk, chill.
- Pour over boiled somen noodles.
Learn more Spice, substitutes, tips
Key spices
Natural soybean sweetness
Substitutes at Japanese supermarkets
Very thick unsweetened soy milk, Somen
Pairing
Aged sour kimchi(Mugeunji)
Trivia
[Difference] Doesn't use carton soy milk. Whole soybeans are pureed, giving the broth a gritty, intense richness like drinking pure liquid tofu.
Eating tips & etiquette
[Unique Eating] The broth is unsalted. Diners add 'salt (or sugar)' at the table. Pairs perfectly with the sharp acidity of aged kimchi.
Allergen
Soy, Wheat