Soy Milk Noodles (콩국수) or Kongguksu is a summer specialty dish made with chilled soy milk (soybean) and wheat noodles. And the fact that it’s healthy and vegetarian make this a very appealing dish for me. I’ve tried cold soba once and didn’t like the bland taste so I was prepared to expect a similar experience or worst. So did I like it? You’ll have to read through this post to find out. :P
My bowl of kongguksu…eaten on a rainy day! Hahaha
Come… come let’s cook.
Soybean: before (left) and after overnight soaking
Bring soybean and water to a boil in medium heat for 15 minutes.
Meanwhile while waiting, slice cucumber and tomatoes. Chill in the fridge.
Once soybean is cooked, rinse it in cold water and place in a large bowl.
Scrub soybean with your hand to remove the skins. Then fill bowl with water and the skin will float to the top. Remove skin by tilting the bowl and pour the water out. Repeat this step until all skins are removed.
Then put 1 cup of soybean in the blender and keep the rest in the freezer for future use.
Add roasted sesame seeds, mixed nuts, salt and water. Blend for 2 minutes until creamy. Sieve the soy milk and chill in the fridge.
This is so myeon (wheat noodle). If you don’t have so myeon you can substitute with mee suah. They are the same.
Bring water to a boil and add so myeon. Cook for a few minutes. To test for doneness, take a piece to chew. If it’s not hard then it’s cooked. Then rinse noodle in cold water a couple of times.
Make coil with noodle and place in serving bowl then add soy milk broth, cucumber and tomatoes. You can add a couple of ice cubes if you want.
So yes, the taste was really bland. But with kimchi it became OHMYGOD so deliciously good!!! And I found out in Korea, they serve kimchi with kongguksu. So I guess I’m on the right track. I read that they also serve salt to you in case you need to add some more.
Few minutes after I finished my bowl of kongguksu on a rainy day, I was craving for more. Good news is I still have some frozen soybean. Guess what I’m gonna make tomorrow? :P
Kongguksu – Soy Milk Noodles
Adapted from Maangchi.com
1 cup of dried soybeans, soaked in cold water overnight
2 tbs mixed nuts (I used hazelnut, macadamia, walnut, pine nuts)
1 teaspoons of toasted sesame seeds
100g somyeon (thin wheat noodles)
1 teaspoon salt
water and ice cubes
1/2 cup cucumber strips and few pieces of tomatoes
1. Drain soaked soybeans and put them in a pot with 2 cups of water.
2. Bring to a boil over medium high heat for 15 minutes. If it boils over, keep the lid off.
3. Rinse the cooked soybeans in cold water. Drain and put into a large bowl.
4. Scrub them with your hands to remove the skins. Then fill the bowl with cold water and the skins will float to the top. Tilt the bowl and pour out the skins and water, leaving the beans behind.
5. Scrub the soybeans some more. Add more water, drain, and remove the skins several times until all the skins are removed.
6. Put 1 cup of the cleaned soybeans into the blender, and put the rest into the freezer for future use. Add the mixed nuts, roasted sesame seeds, salt, and 2 1/2 cups of cold purified water to the blender and blend for 2 minutes until everything is creamy. Filter through a strainer and season with salt if you find it’s not enough. Place soy milk into the fridge.
7. Boil water in a large pot and add the noodles. Stir with a wooden spoon. Close the lid and cook for a few minutes. The noodles will float when they’re done.
8. Take a sample noodle and taste it. When you don’t feel anything hard inside when you chew it, they’re done.
9. Rinse and drain the noodles in cold water a couple of times.
10. Make coil with noodles and place into a serving bowl and pour the soybean broth over them. Garnish with tomato and cucumber strips, and add some ice cubes if you want.