Korean kongguksu cold soybean noodles recipe
Recipe shopping list — copy the items into Valedo.
This is a cool vegetarian noodle meal for four on hot days. Chill the soybean broth thoroughly before assembling.
Ingredients
Dried soybeans
2 cups
Thin wheat noodles
14 ounces
Toasted sesame seeds
1/4 cup
Pine nuts
1/4 cup
English cucumbers
2
Tomatoes
2
Eggs
4
Ice cubes
2 cups
Cold water
5 cups
Salt
to taste
Soy milk
unsweetened
1 cup
How to make it
- Soak soybeans overnight, then boil until very tender and cool. 2. Blend soybeans with sesame seeds, pine nuts, soy milk, cold water, and salt until silky. 3. Chill the broth for at least 1 hour. 4. Boil noodles, rinse under cold water, and drain well. 5. Hard-boil eggs and slice cucumber and tomatoes. 6. Divide noodles into bowls, pour over cold broth, and top with vegetables, egg, and ice.
Who this list is for
This kongguksu cold soybean noodles recipe is for anyone planning a refreshing, vegetarian Korean meal for four. It’s ideal for hot days or summer gatherings when you need something light but filling. If you want a plant-based noodle dish with a creamy, chilled broth, this list is for you.
How to use this list
Begin by soaking dried soybeans in advance, as they need time to rehydrate. Gather thin wheat noodles—these cook quickly and work best for kongguksu. Toasted sesame seeds and pine nuts add flavor and texture to the broth. Pick up English cucumbers and tomatoes for garnish, and eggs for a protein boost. You’ll also need ice cubes, cold water, salt, and soy milk to finish the broth. Use this list to shop, then prep and chill the broth before assembling.
What to skip
Don’t use canned soybeans; dried beans yield a smoother, fresher broth. Avoid thick or chewy noodles—thin wheat noodles are traditional here. Don’t skip chilling the soybean broth; serving it warm or at room temperature ruins the dish. Resist adding spicy sauces or strong flavors; kongguksu should taste clean and mild. If you’re vegan, skip the eggs.
What is on this list
You’ll need 2 cups dried soybeans, 14 ounces thin wheat noodles, 1/4 cup toasted sesame seeds, and 1/4 cup pine nuts. For toppings, get 2 English cucumbers, 2 tomatoes, and 4 eggs. Ice cubes (2 cups), cold water (5 cups), salt to taste, and soy milk (1 cup) complete the ingredients. Cross off what you already have at home before shopping.
Day-of
Soak and cook the soybeans early, then blend and chill the broth well ahead of time. Boil the noodles just before serving so they stay springy. Prepare garnishes—slice cucumbers and tomatoes, and boil eggs if using. Set out ice cubes to keep the broth cold. Assemble bowls right before eating for the best texture and temperature.
FAQ
Who is "Korean kongguksu cold soybean noodles recipe" for?
This kongguksu cold soybean noodles recipe is for anyone planning a refreshing, vegetarian Korean meal for four. It’s ideal for hot days or summer gatherings when you need something light but filling. If you want a plant-based noodle dish with a creamy, chilled broth, this list is for you.
How should I use "Korean kongguksu cold soybean noodles recipe"?
Begin by soaking dried soybeans in advance, as they need time to rehydrate. Gather thin wheat noodles—these cook quickly and work best for kongguksu. Toasted sesame seeds and pine nuts add flavor and texture to the broth. Pick up English cucumbers and tomatoes for garnish, and eggs for a protein boost. You’ll also need ice cubes, cold water, salt, and soy m…
What should I skip or avoid with "Korean kongguksu cold soybean noodles recipe"?
Don’t use canned soybeans; dried beans yield a smoother, fresher broth. Avoid thick or chewy noodles—thin wheat noodles are traditional here. Don’t skip chilling the soybean broth; serving it warm or at room temperature ruins the dish. Resist adding spicy sauces or strong flavors; kongguksu should taste clean and mild. If you’re vegan, skip the eggs.
What is on the "Korean kongguksu cold soybean noodles recipe" list?
You’ll need 2 cups dried soybeans, 14 ounces thin wheat noodles, 1/4 cup toasted sesame seeds, and 1/4 cup pine nuts. For toppings, get 2 English cucumbers, 2 tomatoes, and 4 eggs. Ice cubes (2 cups), cold water (5 cups), salt to taste, and soy milk (1 cup) complete the ingredients. Cross off what you already have at home before shopping.
What should I check on the day of?
Soak and cook the soybeans early, then blend and chill the broth well ahead of time. Boil the noodles just before serving so they stay springy. Prepare garnishes—slice cucumbers and tomatoes, and boil eggs if using. Set out ice cubes to keep the broth cold. Assemble bowls right before eating for the best texture and temperature.
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