Uncover the refreshing attraction of kongguksu (콩국수), a creamy and nutty Korean noodle dish that’s superb for cooling down on scorching summer season season days.
On this recipe, I’ll information you through creating a traditional model of kongguksu, full with tips about the acceptable method to include soybean powder and chickpeas as flavorful decisions to soybeans. Let’s make this beloved Korean typical collectively and luxuriate in its greatest fashion and texture!
Why Make Kongguksu at Dwelling
Kongguksu, moreover generally known as Kong-guksu or soy milk noodles, is a creamy, nutty, and savory delight that serves as the proper antidote to scorching scorching days. This refreshing noodle soup not solely affords a cool and satisfying escape from the warmth nevertheless in addition to delivers a strong dietary enhance.
Wealthy in plant-based protein and vital dietary nutritional vitamins, it affords a light-weight nevertheless filling meal that nourishes and energizes. Whereas many Korean summer season season noodles are celebrated for his or her spicy and daring flavors, kongguksu affords a contrasting expertise with its delicate, calming, and soothing vogue, making it an excellent selection for a relaxed and refreshing meal.
Ideas for the Finest Kongguksu
Soybeans and Alternate decisions
Think about using pure soybeans in your recipes. Apparently, I had some downside discovering dried soybeans at my native Korean and non-Korean grocery retailers. Luckily, I used to be in a position to arrange them from Amazon, they usually additionally labored totally. For kongguksu, you’ll should soak the soybeans in a single day or for a minimum of 8 hours to rehydrate them. Nonetheless, for people who use scorching boiling water, 1 hour is ample.
If soybeans aren’t your problem, chickpeas are an unbelievable substitute, although they’ve a milder fashion. Personally, I favor the style of kongguksu made with soybeans. That you must take advantage of every dried or canned chickpeas, each of which work appropriately. Canned chickpeas are an unbelievable time-saver since they don’t want soaking.
Alternatively, you will wish to use soybean powder (konggaru, 콩가루) from a Korean grocer. Not all Korean grocers carry it, nonetheless after they do, it’s usually able to make the most of for kongguksu and can embody completely completely different components like floor nuts and slightly bit little little bit of salt.
To organize, combine and dissolve the powder in water or milk. Then, merely serve it over boiled skinny wheat noodles like somen (somyeon, 소면) and prime alongside collectively together with your variety of toppings (see the alternatives inside the weather half beneath). I uncover that utilizing milk affords a richer, nuttier fashion than water, so I want to recommend it. Nonetheless, the soybean powder has fairly an intense nutty fashion by itself, so I don’t truly actually really feel the necessity to make use of soy milk.
For the only outcomes, use 1/2 cup of soybean powder with 1 cup of full cream milk and 1/4 teaspoon of high-quality sea salt. Regardless that the soybean powder already accommodates salt, you’ll hardly uncover it as rapidly as a result of the noodles are added, so that you simply’d presumably should sprinkle in significantly additional.
Soy Milk and Alternate decisions
There are a few methods to make the soup for this recipe, and I think about pure soy milk works greatest when utilizing precise soybeans for a deeper fashion. Nonetheless, for people who don’t have soy milk or favor to not use it, you will wish to use the water from boiling soybeans or frequent milk in its place. Merely don’t forget that these decisions acquired’t be as wealthy and flavorful because of the soy milk model and can give your soup a so much a lot much less fascinating look.
Substances for Kongguksu
- 1/2 cup pure dried soybeans (or dried chickpeas, or one 425g can of chickpeas)
- 5 cups water
- 3/4 tsp high-quality sea salt, divided (1/4 tsp for boiling + 1/2 tsp for mixing)
- 1 Tbsp sesame seeds
- 1 Tbsp pine nuts
- 1 Tbsp walnuts
- 200g / 7.1 ounces somen noodles (skinny wheat noodles)
- 2 cup unsweetened pure soy milk, chilled
- 1 tsp sugar, uncooked
- 50g / 1.8 ounces cucumber (Lebanese or English), julienned
- 1-2 cherry tomatoes, halved
- 1-2 eggs, boiled, halved
* 1 Tbsp = 15 ml, 1 cup = 250 ml
Tips on discover ways to Make Kongguksu
1. Put collectively soybeans.
(1) Soak the dry soybeans in some boiled water (100°C / 212°F) for an hour. Alternatively, it is attainable you will allow them to sit down down in room temperature water in a single day, or for a minimum of 6-8 hours.
(2) Drain the water and wash the soybeans beneath working water. Take away any free shells that come off.
(3) In a pot, combine soybeans with water and 1/4 teaspoon of salt. Boil over medium warmth for quarter-hour, skimming off any foam with a spoon. Phrase: The next three footage present chickpeas.
(4) Scale back the warmth to medium-low and boil for an extra 40-45 minutes till the soybeans are fully cooked.
(5) Rinse the soybeans beneath working water and take away any remaining shells. Set them apart. 1/2 cup (96g / 3.4 ounces) of dry soybeans will yield roughly 1 cup (183g / 6.5 ounces) after boiling.
Whereas the soybeans are boiling, use this time to get the opposite components prepared.
2. With a mortar and pestle, crush the sesame seeds, pine nuts, and walnuts till they’re finely floor. This hands-on method is essential for a transparent texture since these nuts and seeds don’t mix appropriately in a blender, serving to them combine totally into the soup.
3. Put collectively dinner the somen noodles in boiling water in line with the bundle deal directions, typically for 3-5 minutes. As rapidly as cooked, drain the noodles and rinse them beneath chilly working water to loosen up.
4. Place the ready soybeans, soy milk, floor nut combination from step 2, sugar, and 1/2 teaspoon of salt correct proper right into a blender. Mix every issue collectively till the combination is obvious and appropriately blended.
5. Swap the cooked somen to a serving bowl and pour the soy milk combination generously over the noodles. Garnish with cucumber slices, cherry tomatoes, and a halved boiled egg.
6. Serve the noodles with some kimchi. Summer season season varieties like cucumber kimchi or youthful radish kimchi complement the dish fantastically.
Uncover Additional Chilly Korean Noodle Recipes You’ll Love
These dishes current a refreshing twist with their vibrant flavors and cooling components—merely superb for summertime!
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Put collectively soybeans.
Soak the dry soybeans in some boiled water (100°C / 212°F) for an hour. Alternatively, it is attainable you will allow them to sit down down in room temperature water in a single day, or for a minimum of 6-8 hours.
Drain the water and wash the soybeans beneath working water. Take away any free shells that come off.
In a pot, combine soybeans with water and 1/4 teaspoon of salt. Boil over medium warmth for quarter-hour, skimming off any foam with a spoon. Phrase: The next three footage present chickpeas.
Scale back the warmth to medium-low and boil for an extra 40-45 minutes till the soybeans are fully cooked.
Rinse the soybeans beneath working water and take away any remaining shells. Set them apart. 1/2 cup (96g / 3.4 ounces) of dry soybeans will yield roughly 1 cup (183g / 6.5 ounces) after boiling.
Get the opposite components prepared.
With a mortar and pestle, crush the sesame seeds, pine nuts, and walnuts till they’re finely floor. This hands-on method is essential for a transparent texture since these nuts and seeds don’t mix appropriately in a blender, serving to them combine totally into the soup.
Put collectively dinner the somen noodles in boiling water in line with the bundle deal directions, typically for 3-5 minutes. As rapidly as cooked, drain the noodles and rinse them beneath chilly working water to loosen up.
Place the ready soybeans, soy milk, floor nut combination from step 2, sugar, and 1/2 teaspoon of salt correct proper right into a blender. Mix every issue collectively till the combination is obvious and appropriately blended.
Swap the cooked somen to a serving bowl and pour the soy milk combination generously over the noodles. Garnish with cucumber slices, cherry tomatoes, and a halved boiled egg.
- Serve the noodles with some kimchi. Summer season season varieties like cucumber kimchi or youthful radish kimchi complement the dish fantastically.
- 1 Tbsp = 15 ml, 1 Cup = 250 ml
- You perhaps have soybean powder (available on the market at some Korean grocers), combine 1/2 cup with 1 cup of full cream milk and 1/4 teaspoon of high-quality sea salt to create a soy milk soup. This can seemingly make sufficient for 2 servings. Subsequent, boil the somen noodles as described in step 3, and serve them alongside collectively together with your variety of garnish, like cucumber, cherry tomatoes, and boiled eggs.
Energy: 792kcal | Carbohydrates: 95g | Protein: 44g | Fats: 27g | Saturated Fats: 3g | Polyunsaturated Fats: 13g | Monounsaturated Fats: 6g | Trans Fats: 0.01g | Ldl ldl ldl cholesterol: 82mg | Sodium: 2254mg | Potassium: 1322mg | Fiber: 12g | Sugar: 21g | Vitamin A: 1119IU | Vitamin C: 23mg | Calcium: 539mg | Iron: 10mg
The meals routine data confirmed is an estimate offered by a web-based meals routine calculator. It shouldn’t be thought-about an alternative to an expert nutritionist’s suggestion.