Baek Jong-won’s Super Simple Kongguksu: The Ultimate Creamy Noodle Soup!
Chef Baek Jong-won’s Secret Recipe for Creamy Soybean Noodle Soup at Home
No need to buy it anymore! With Chef Baek Jong-won’s incredibly easy Kongguksu recipe, you can enjoy a rich and savory flavor at home that rivals professional restaurants. The fantastic combination of tofu and peanut butter makes it a breeze for anyone to make.
Kongguksu Ingredients- 1 block of firm tofu (about 300-400g, any type works)
- 1 serving of somyeon noodles (approx. 100-120g)
- A little cucumber, julienned for garnish
- 1-2 cherry tomatoes or 1 regular tomato, halved for garnish
Creamy & Savory Broth Seasoning- 3 cups water (approx. 600ml, adjust based on blender power)
- 1 Tbsp toasted white sesame seeds (enhances the nutty flavor)
- 1 Tbsp peanut butter (adds creaminess and depth)
- 1 tsp sugar (adjust to your preference)
- 2 pinches of salt (adjust to taste)
- 3 cups water (approx. 600ml, adjust based on blender power)
- 1 Tbsp toasted white sesame seeds (enhances the nutty flavor)
- 1 Tbsp peanut butter (adds creaminess and depth)
- 1 tsp sugar (adjust to your preference)
- 2 pinches of salt (adjust to taste)
Cooking Instructions
Step 1
Bring a generous amount of water to a rolling boil in a pot. Once boiling, add the somyeon noodles and gently loosen them with chopsticks. When the noodles start to boil up, pour in about 1/2 cup of cold water and bring it back to a boil. Repeat this cold water addition process 2-3 times. This technique helps to make the noodles perfectly chewy and firm. Once the noodles are cooked, drain them and rinse thoroughly under cold running water to remove excess starch. Drain them well in a colander, ensuring all excess water is removed. (Cooking time may vary by noodle brand; please follow the package instructions.)
Step 2
Now it’s time to make the soybean broth. In a blender, add the block of tofu, cut into manageable pieces. Add the 3 cups of water, 1 Tbsp of sesame seeds, 1 Tbsp of peanut butter, and 1 tsp of sugar. Blend on the highest setting until the mixture is completely smooth and creamy, with no lumps. Taste the broth and add the 2 pinches of salt, or more, to adjust the seasoning to your liking. You can also adjust the amount of peanut butter to control the level of nuttiness.
Step 3
Pour the prepared soybean broth generously into a serving bowl. Gently place the drained somyeon noodles on top. Finally, garnish with the julienned cucumber and tomato halves as desired for a beautiful presentation. Your simple and delicious Kongguksu, inspired by Chef Baek Jong-won, is now ready! For an extra refreshing treat, feel free to add a few ice cubes.
