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. 😛
My bowl of kongguksu…eaten on a rainy day! Hahaha
Come… come let’s cook.
Soybean: before (left) and after overnight soaking (right).
In medium heat, bring soybean and water to a boil for 15 minutes with lid off.
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.
Rub soybeans with your hand to remove its skins. Then add water to the bowl so that the skin will float to the top. Remove the skins that floated to the top. Repeat this step until all skins are removed.
Next, place 1 cup of soybeans, roasted sesame seeds, mixed nuts, salt and water in the blender. Blend until creamy and chill in the fridge.
Tsk, you can keep the rest of the unused soybeans in the freezer for future use.
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 few minutes. To test for doneness, take a piece and try it. Then rinse noodle in cold water. Drain well.
Coil the noodle and place in serving bowl then add soy milk broth, cucumber and tomatoes. You can add a couple of ice cubes if you like it.
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? 😛
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. Place soaked soybeans and 2 cups of water in a pot. Boil over medium heat for about 15 minutes with lid off.
2. Wash cooked soybeans under running cold water and then place the soybeans in a large bowl.
3. Rub the soybeans between your hands to remove the skins. Then add water so that the skin will float to the top. Remove floating skins. Repeat until all skins are removed.
4. Place 1 cup of soybeans, mixed nuts, roasted sesame seeds, salt, and 2 1/2 cups of cold purified water into the blender. Blend for about 2 minutes or more until smooth and creamy. Place soy milk in the fridge. Keep the unused soybeans (not blended) leftover in freezer until the next time you need to make kongguksu or for other uses.
5. In a pot, add the noodles once water start to boil. Cook until noodle is done.
6. Rinse and drain the noodles under running cold water.
7. Coil the noodles and place in a bowl. Pour the soybean broth and add tomato and cucumber strips. You can also add ice cubes.