Rich and Nutty Homemade Soy Bean Noodles (Kongguksu)
Making Delicious Soy Bean Noodles at Home
This homemade soy bean broth, made with fresh soybeans just like mom used to make, is not only perfect for kongguksu but also incredibly delicious on its own as a nourishing soy milk. Enjoy this delightful dish with your family!
Kongguksu Ingredients- 2 cups carefully selected soybeans
- 2 Tbsp roasted sesame seeds
- A little fresh cucumber
- 4 servings somyeon (thin wheat noodles) or jungmyeon (medium wheat noodles)
- A little crisp carrot
Soy Bean Broth Seasoning- A pinch of Korean sea salt
- A pinch of white sugar (optional)
- A little roasted sesame seeds (for garnish)
- A pinch of Korean sea salt
- A pinch of white sugar (optional)
- A little roasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, carefully inspect the soybeans you plan to use. Remove any beans that are cracked or damaged, and ensure there are no small pebbles mixed in, so you only use the best quality beans.
Step 2
Rinse the soybeans gently about twice. Then, soak them in plenty of water (about 2 to 3 times the volume of the beans) for at least 8 hours, or preferably overnight. Soaking them overnight makes them ready to use the next day.
Step 3
Pour the soaked soybeans along with their soaking water into a large pot. Add more water so the beans are submerged but the pot is not more than about three-quarters full (a ‘sloshing’ level is good). Bring to a boil over medium heat. Use a glass lid so you can monitor the boiling process. As soon as the liquid starts to rise and is about to boil over, reduce the heat slightly. Repeat this process of bringing it to a boil and then reducing the heat 3 to 4 times. This ensures the beans cook thoroughly and become very soft.
Step 4
Once the beans are cooked, immediately transfer them to a bowl of cold water to cool them down. While they are still warm, gently rub the skins off the soybeans; they should come off easily. Drain the peeled beans well using a sieve.
Step 5
Place the peeled soybeans into a blender along with about 3 times the volume of water. Blend until very smooth. If your blender is smaller, you can divide the beans and water into two batches for easier blending. Pour the blended mixture through a fine-mesh sieve to strain out any remaining solids, resulting in a smooth soy bean broth. The strained pulp (okara) can be saved and used for other recipes.
Step 6
For an even richer, nuttier flavor, consider grinding roasted sesame seeds or boiled peanuts separately and adding them to the soy bean broth. Season the broth itself with just a pinch of Korean sea salt. This allows you to adjust the saltiness to your personal preference when serving.
Step 7
Cook the noodles (somyeon or jungmyeon) in plenty of boiling water until al dente, then rinse them under cold water and drain well. Place the cooked noodles in a serving bowl. Pour the rich and nutty soy bean broth over the noodles. Garnish with thinly julienned cucumber and carrot. Finally, add salt or sugar to taste before enjoying your delicious homemade kongguksu.
