Kongguksu (Soy Milk Noodle Soup)

Kongguksu served in brassware on a wooden backdrop

Kongguksu (Soy Milk Noodle Soup)

Kongguksu is a creamy, nutty and refreshing Korean noodle dish that's perfect for hot summer days. My recipe will walk you through making a traditional version of this delightful soup, along with quick tips on using soybean powder and chickpeas as a soybean alternative. Follow my tips to achieve the best flavor and texture!

Prep Time1 10

Cook Time1 15

Soaking Time1

Course: Main

Cuisine: Korean

Keyword: kongguksu, soy milk noodle soup

Servings:

Calories: 792kcal

Author: Sue Pressey

Ingredients

1/2 cup organic dried soybeans (or dried chickpeas, or one 425g can of chickpeas)
5 cups water
3/4 tsp fine sea salt , divided (1/4 tsp for boiling + 1/2 tsp for blending)
1 Tbsp sesame seeds
1 Tbsp pine nuts
1 Tbsp walnuts
200 g somen noodles (thin wheat noodles). (7.1 ounces)
2 cups soy milk unsweetened and chilled
1 tsp sugar , raw
50 g cucumber (Lebanese or English), julienned, (1.8 ounces)
1 to 2 cherry tomatoes , halved
1 to 2 eggs , boiled and halved

Instructions

Prepare soybeans.

Soak the dry soybeans in some boiled water (100°C / 212°F) for an hour. Alternatively, you can let them sit in room temperature water overnight, or for at least 6-8 hours.
Drain the water and wash the soybeans under running water. Remove any loose shells that come off.
In a pot, mix soybeans with water and 1/4 teaspoon of salt. Boil over medium heat for 15 minutes, skimming off any foam with a spoon. Note: The next three photos show chickpeas.
Reduce the heat to medium-low and boil for another 40-45 minutes until the soybeans are fully cooked.
Rinse the soybeans under running water and remove any remaining shells. Set them aside. 1/2 cup (96g / 3.4 ounces) of dry soybeans will yield approximately 1 cup (183g / 6.5 ounces) after boiling.

Get the other ingredients ready.

With a mortar and pestle, crush the sesame seeds, pine nuts, and walnuts until they’re finely ground. This hands-on method is key for a smooth texture since these nuts and seeds don’t blend well in a blender, helping them mix perfectly into the soup.
Cook the somen noodles in boiling water according to the package instructions, typically for 3-5 minutes. Once cooked, drain the noodles and rinse them under cold running water to cool.
Place the prepared soybeans, soy milk, ground nut mixture from step 2, sugar, and 1/2 teaspoon of salt into a blender. Blend everything together until the mixture is smooth and well combined.
Transfer the cooked somen to a serving bowl and pour the soy milk mixture generously over the noodles. Garnish with cucumber slices, cherry tomatoes, and a halved boiled egg.
Serve the noodles with some kimchi. Summer varieties like cucumber kimchi or young radish kimchi complement the dish beautifully.

Notes

1 Tbsp = 15 ml, 1 Cup = 250 ml
If you have soybean powder (available at some Korean grocers), mix 1/2 cup with 1 cup of full cream milk and 1/4 teaspoon of fine sea salt to create a soy milk soup. This will make enough for two servings. Next, boil the somen noodles as described in step 3, and serve them with your choice of garnish, like cucumber, cherry tomatoes, and boiled eggs.

Nutrition