By Kay Chun
- Total Time
- 30 minutes, plus at least 8 hours’ soaking
- Rating
- 4(181)
- Notes
- Read community notes
Traditionally enjoyed during the summertime in Korea, this refreshing cold noodle dish requires just five ingredients: cucumbers, dried soybeans, pasta, salt and water. The base of the dish is a nutty and rich homemade soy-milk broth, which is served ice-cold over thin wheat noodles. There’s minimal hands-on work, but overnight soaking time is required, so plan ahead. Once the beans are fully soaked, the meal comes together in just 30 minutes. Adjust the thickness of the broth by adding more or less water, and for extra earthy flavor, try adding ¼ cup of roasted pine nuts, peanuts or sesame seeds before blending. If you like, you can make the broth ahead of time and keep it in the refrigerator until ready to serve. You can also freeze it, but once thawed, whiz it in the blender to restore its smooth texture.
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Ingredients
Yield:4 servings
- 1cup dried soy beans (about 6 ounces)
- 8ounces somyeon or somen (thin wheat noodles)
- 3½cups chilled water
- 2teaspoons kosher salt, plus more to taste
- 2Persian cucumbers, cut into 2-inch matchsticks
- Toasted black or white sesame seeds, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
255 calories; 3 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 47 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 11 grams protein; 1055 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a medium bowl, combine soy beans with enough water to cover by 3 inches and refrigerate for 8 hours or up to overnight. Drain.
Step
2
In a large pot, cover soaked soy beans with enough water to submerge by 2 inches and bring to a boil over high. Reduce heat to medium and simmer, stirring occasionally and skimming foam and skins that rise to the top, until beans have softened but are still slightly crunchy, 10 to 12 minutes. (The beans should still have a little snap to them.) Drain beans and transfer to a large bowl.
Step
3
Fill the bowl with cold water, swish the beans around, then drain, pouring off any skins that rise to the top. Repeat until the beans are cold and the loosened skins are gone. (Not all skins need to be removed, just the ones that fall off on their own.)
Step
4
Meanwhile, cook noodles according to package instructions until al dente. Drain and run under cold water to stop the cooking. Divide among 4 bowls.
Step
5
In a blender, combine soy beans with the chilled water and salt, then purée until smooth. Season to taste with more salt, if desired. If the broth isn’t cold, stir in a few ice cubes to chill it down before pouring it over the noodles. (Remove the ice first.) Garnish with cucumbers and sesame seeds, if using, and serve immediately.
Ratings
4
out of 5
181
user ratings
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Cooking Notes
sslee
The real Korean division is not the South and North Korea division. It is the quarrel over Kongguksu. There are two kinds of Koreans, ones who put salt in the Kongguksu, the other ones who prefer sugar. Death to sugar Kongguksu!
SG Kim
A quick alternative to making the soy broth is by blending tofu and soy milk. Also adding sugar to the broth to taste is enjoyed in some parts of Korea.
JenK
Are these raw dried soy beans (mature variety)? Or the young edamame version? This seems a little undercooking for me. I use dried soy beans at home, soak and cook for two full hours before using for things like minestrone (in place of cannellini - higher protein, less carbs for most occasions), and they're still one of the densest/firm bite texture beans I use. Maybe the recipe calls for precooked and dehydrated, if mature rather than edamame? Please advise.
Joie Antman
Soy beans not thoroughly cooked can cause stomach problems for those with digestive issues. I cooked soy beans for several hours to reduce lectins and the recipe worked, IMHO. Maybe next time I'll just use soy milk, which will make the broth more runny but it'll be easier to make.
KwS
If you want cleaner texture, sifting with cloth after blending soy beans can be your solution. Filtered curds is can be a main ingredient of Kongbiji-jjigae (soy beans curd stew).Also quicker broth can be made from blending tofu, sugar, sesame and *peanut butter*. Really weird to sound sense, but it does work.
SpecialK
Made this today using round udon noodles instead of somen and adding roasted pine nuts before blending as suggested. I loved it, but guests and family were not fans :-(
Steph
Tried this and cooked the beans for about and hour. Blending them just made a chunky mess- probably needed way more cooking time. Next time, I'll try pressure cooking the soybeans.
Liz C
I really loved this dish. 1 cup of soybeans of organic dried soybeans from Iowa turned into a quart of a delicious alfredo-ish addition to pasta. I added salt, sauteed red pepper red onion edamame and just a few tomatoes from our garden. it was delicious.
Tenaby
Thank you. The dish brought back memories of my grandmother preparing milk noodle soup (German style) for me. Slightly different with broad flat pasta and definitely cow rather than soy based broth and sweet instead of savory, but similar in many ways. I enjoyed eating it. I will make it again.P.S. not going to substitute soybeans with soy milk. Their creamy consistency makes all the difference.
Paul
This was delicious. Soy milk was never something I’d have thought to make at home but worked well. Didn’t soak but used the instant pot for 35 mins on high then quick release. The milk was fully smooth after 2 minutes on high in the blender. I did only use one tsp of salt though which turned out to be enough. Thank you
ez
I use a soy milk maker (costs a bit over $100) to make soy milk and the solids left over called okra could be recombined ala step 5 above. There are other uses for okra too. The machine does its own heating of the soy and water and can use soaked or un-soaked beans but soaked is tastier. I use non GMO beans (Laura brand but there are others) and the fresher the beans are the better.
Mallomar510
I recently had this dish at a restaurant, and then copied it at home. I added sesame seeds and pine nuts to the blender and only sprinkled salt on top of the bowl just before eating. I was told that the soy milk would separate if salt was added to it earlier.
Lecy
It took me a little longer than 12 minutes to cook the soybeans. I started with raw soybeans and soaked them overnight.
Noriene
If substituting tofu and soy milk for the soy broth, what amounts of each would one use?
Fred
Oh wow, this recipe is from scratch. I’ve lived in Korea for almost 17 years, and I love Kongguksu, I had it for lunch and dinner on Saturday. In Korea you can just buy bean powder in the store and add water to make the broth. I like to use buckwheat noodles for added fiber and protein, but it’s really nice to get it from restaurants that make their own noodles and Kong guk.
sssnowmasss
If making one from tofu, adding walnut also makes it more tasty. One can experiment with other types of nuts and water can be used instead of soy milk!
KwS
If you want cleaner texture, sifting with cloth after blending soy beans can be your solution. Filtered curds is can be a main ingredient of Kongbiji-jjigae (soy beans curd stew).Also quicker broth can be made from blending tofu, sugar, sesame and *peanut butter*. Really weird to sound sense, but it does work.
sslee
The real Korean division is not the South and North Korea division. It is the quarrel over Kongguksu. There are two kinds of Koreans, ones who put salt in the Kongguksu, the other ones who prefer sugar. Death to sugar Kongguksu!
JenK
Are these raw dried soy beans (mature variety)? Or the young edamame version? This seems a little undercooking for me. I use dried soy beans at home, soak and cook for two full hours before using for things like minestrone (in place of cannellini - higher protein, less carbs for most occasions), and they're still one of the densest/firm bite texture beans I use. Maybe the recipe calls for precooked and dehydrated, if mature rather than edamame? Please advise.
SG Kim
A quick alternative to making the soy broth is by blending tofu and soy milk. Also adding sugar to the broth to taste is enjoyed in some parts of Korea.
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