Baek Jong-won’s Super Simple Tofu Kongguksu (Noodle Soup with Tofu and Soy Milk Base)
No More Soaking and Boiling Beans! Baek Jong-won’s Easy Tofu Kongguksu Recipe
Tired of the tedious process of soaking, boiling, and grinding beans for kongguksu? Today, we’re sharing Baek Jong-won’s foolproof recipe for a simple yet incredibly delicious noodle soup made with tofu! Enjoy a refreshing and hearty meal with minimal effort.
Main Ingredients- 300g Jungmyeon noodles (approx. 100g per serving)
- 200g Tofu
- 1.5 Tbsp Peanut Butter (generous)
- 3 Tbsp Black Sesame Seeds (white sesame seeds can be used)
- 0.5 Tbsp Sugar
- 0.5 Tbsp Salt
- 400ml Water (optional: 200ml water + half a cup of ice, or soy milk/milk)
Optional Toppings- Cucumber
- Tomato
- Ice cubes
- Cucumber
- Tomato
- Ice cubes
Cooking Instructions
Step 1
First, prepare the star ingredients for your kongguksu: 200g of tofu, 1.5 tablespoons of peanut butter for that nutty richness, and 3 tablespoons of black sesame seeds for enhanced flavor. Also, slice some cucumber to add a refreshing crunch later.
Step 2
In a blender, combine 200g of tofu, a generous 1.5 tablespoons of peanut butter, 3 tablespoons of black sesame seeds, and 400ml of water. Add 0.5 tablespoon of sugar for a touch of sweetness and 0.5 tablespoon of salt to balance the flavors. Blend until the mixture is smooth and the sesame seeds are finely ground. Ensure there are no gritty bits left.
Step 3
Pour the prepared tofu and soy milk base into a serving bowl and place it in the freezer for a short while to chill thoroughly. Alternatively, you can refrigerate it until you’re ready to serve. Chilling the base while you cook the noodles and prepare toppings will make the soup even more refreshing.
Step 4
Thinly julienne the cucumber. Wash it thoroughly, remove the seeds, and slice it into long, thin strips. This makes for an attractive and easy-to-eat topping.
Step 5
Now, let’s cook the noodles. Bring about 1 liter of water to a rolling boil in a pot. Once boiling, gently add 300g of jungmyeon noodles, unfurling them with a flick of your wrist to prevent clumping. Stir gently with chopsticks as the noodles begin to hydrate to ensure they don’t stick together. When the water re-boils, add about 100ml (half a cup) of cold water around the edges of the pot. Let it re-boil, then repeat this process one more time with another 100ml of cold water. This usually takes about 4 minutes of cooking time. The exact cooking time may vary depending on the heat and dryness of the noodles, so the best way to check for doneness is to taste a strand.
Step 6
Once the noodles are cooked, immediately rinse them under cold running water. Rub them gently to remove excess starch – this is crucial for achieving a firm, chewy texture and preventing them from becoming mushy. Drain the noodles thoroughly in a colander.
Step 7
Arrange the drained noodles in your serving bowl. Pour the chilled tofu and soy milk base over the noodles. Top with the julienned cucumber and, if desired, add some cherry tomato halves for color. Finally, add a few ice cubes for extra coolness and sprinkle with some more sesame seeds for garnish. Your delicious Tofu Kongguksu is ready to be enjoyed!
