Nutrient-Rich & Creamy Kongguksu: A Summer Delight
Beat the Heat with Rich and Creamy Korean Noodle Soup
Craving a refreshing and satisfying meal during the hot summer months? Look no further than Kongguksu! This beloved Korean dish features chewy noodles swimming in a velvety smooth, nutty soybean broth. Packed with nutrition and bursting with flavor, Kongguksu is the perfect way to cool down and nourish your body. Let’s learn how to make this delightful summer classic!
Kongguksu Main Ingredients- 180g dried soybeans (Mejukong)
- 120g boiled peanuts
- 30g roasted sesame seeds
- 2000ml (2L) cold water
- 4 servings of Kalguksu noodles
- 1/2 fresh cucumber
- Salt to taste (adjust as needed)
Cooking Instructions
Step 1
First, rinse the dried soybeans (Mejukong) thoroughly. Soak them in plenty of water for at least 1 hour, or until fully plumped. Drain the soaked soybeans and place them in a pot, adding enough fresh water to cover them. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 20 minutes, or until the beans are tender and soft. Once cooked, drain the soybeans and let them cool slightly. Gently press each bean between your fingers to easily slip off the skins. Removing the skins will result in a smoother and cleaner tasting broth.
Step 2
Next, prepare the boiled peanuts by removing their skins as well. Peanut skins can be a bit tougher than soybean skins, so boiling them first, just like the soybeans, will make them easier to mash and contribute a richer, nuttier flavor to the broth.
Step 3
Now, in a blender, combine the peeled soybeans, boiled peanuts, and roasted sesame seeds. Add about half of the cold water (2000ml) and begin blending. Gradually pour in the remaining water while the blender is running, until the mixture is completely smooth and creamy. (Tip: To avoid overwhelming your blender, you can divide the ingredients and water into two batches if necessary.) Once blended, strain the soybean mixture through a fine-mesh sieve or a cheesecloth to get a smooth liquid. Set aside any remaining solids; these can be used later for another dish.
Step 4
To achieve the best flavor, it’s recommended to chill the prepared soy broth in the refrigerator for at least 1-2 hours before serving. This allows the flavors to meld and the soup to become refreshingly cold, enhancing its deep, nutty taste.
Step 5
While the broth is chilling, cook the Kalguksu noodles according to the package instructions. Once cooked, immediately rinse them under cold running water to firm up the noodles and remove excess starch, then drain thoroughly. Place the drained noodles into serving bowls. Ladle the chilled soy broth generously over the noodles. Finally, thinly slice the cucumber and arrange it attractively on top of the noodles. You can also sprinkle with additional sesame seeds for extra flavor and garnish.
Step 6
Don’t discard the reserved soybean solids from step 3! These nutritious solids can be transformed into a delicious ‘biji jjigae’ (soybean sediment stew). Season the solids with saeujeot (fermented shrimp paste) to taste, and optionally add kimchi or other vegetables. Sauté or simmer them to create a hearty and flavorful stew. Serving this alongside your Kongguksu will make for an even more satisfying and complete meal.
