Chewy Rice Noodle “Kongguksu” (Cold Soybean Noodle Soup)
A Refreshing Summer Delight: Rice Noodle Kongguksu with a Satisfyingly Chewy Texture!
As the summer heat intensifies, there’s nothing more craving than a cool and refreshing bowl of ‘Kongguksu’ (cold soybean noodle soup). If you’re someone who enjoys Kongguksu frequently, you might find yourself getting a bit tired of the same old noodles. I often experiment with different types of noodles for my Kongguksu, and I’ve found that the chewy texture of ‘Jjolmyeon’ (a type of Korean chewy noodle) pairs exceptionally well with the creamy soybean broth. Initially, I considered making Kongguksu with Jjolmyeon, but then I thought, ‘What if I tried rice noodles? They might be a lighter, healthier option!’ I decided to make this Rice Noodle Kongguksu without high expectations. To my surprise, the rice noodles turned out incredibly chewy, rivaling the texture of Jjolmyeon, and they were absolutely delicious with the soybean broth! This dish is so good, it feels like I can enjoy it all summer long without any guilt. So, try making this healthy and satisfying Rice Noodle Kongguksu, perfect for a guilt-free summer treat!^^
Key Ingredients- Rice noodles (dried or fresh) – 1 serving
- Roasted soybean powder – 4-5 Tbsp (adjust to taste)
- Cucumber – 1/4 piece
- Cold water – 300ml (for the soybean broth base)
- Ice cubes – adequate amount
- Boiled egg – 1/2 piece (for garnish)
Seasoning- Salt – a pinch (adjust to taste)
- Salt – a pinch (adjust to taste)
Cooking Instructions
Step 1
Wash the cucumber thoroughly, remove the seeds, and julienne it into thin strips. This will add a refreshing crunch and visual appeal to your Kongguksu.
Step 2
Prepare the roasted soybean powder. Using store-bought roasted soybean powder is convenient and adds a nutty aroma. If you don’t have roasted powder, you can lightly toast raw soybean powder in a dry pan over low heat, stirring constantly to prevent burning.
Step 3
In a bowl, combine 4-5 tablespoons of roasted soybean powder with 300ml of cold water. Use a whisk or spoon to mix until well combined and smooth, ensuring there are no lumps. A perfectly smooth soybean broth is the key to delicious Kongguksu. Adjust the consistency by adding more soybean powder or water as needed.
Step 4
Prepare 300ml of cold water. Using cold water for the base of the soybean broth will ensure your Kongguksu is extra refreshing.
Step 5
Get your rice noodles ready. If using dried rice noodles, follow the cooking instructions on the package. Fresh or raw rice noodles can also be used. The trick to achieving a chewy texture is not to overcook them.
Step 6
Boil the rice noodles in plenty of water. Cook them for about 30 seconds to 1 minute less than the time indicated on the package. Once cooked to al dente, immediately rinse them under cold running water to remove excess starch, then drain them thoroughly in a colander. This step is crucial for maintaining the chewy texture and preventing the noodles from becoming mushy.
Step 7
Place the drained rice noodles into a serving bowl. Pour the prepared cold and creamy soybean broth over the noodles. Garnish with the julienned cucumber and half a boiled egg. Season with salt to your preference just before serving, and enjoy this delightful summer dish!
