Colorful and Creamy Paprika Kongguksu
#Visually Stunning & Rich! Paprika Kongguksu with a Creamy Peanut Butter Twist#
Beat the heat this summer with a refreshing bowl of Kongguksu! This recipe elevates the classic Korean noodle soup by incorporating vibrant purees from three different colored bell peppers and enriching the savory soybean broth with creamy peanut butter. It’s a treat for both your eyes and your taste buds, offering a delightful combination of textures and nutty flavors.
Ingredients (Serves 2)
- Soaked soybeans (a mix of three types like white, black, and meju beans, 2 cups)
- Peanut butter or peanut jam (2-3 Tbsp, adjust to taste)
- Bell peppers (1/2 each of red, orange, yellow – total 1.5 peppers)
- Cucumber (1/4, for garnish)
- Salt (to taste)
- Somen noodles (for 2 servings)
Cooking Instructions
Step 1
First, rinse the soybeans thoroughly and soak them in water for at least 6 hours, or overnight. Once soaked, drain the water and place the beans in a pot. Add enough fresh water to cover the beans and boil them until they are very soft and easily mashable. Once cooked, turn off the heat and let them cool slightly. Prepare your somen noodles, peanut butter, and bell peppers while the beans cool.
Step 2
Prepare the bell peppers by removing the seeds and cutting them into manageable pieces. Place the chopped peppers into a blender and puree until smooth. Strain the pureed peppers through a fine-mesh sieve to extract the clear juice, discarding the pulp. This step ensures a vibrant color without any fibrous texture in the broth.
Step 3
Once the boiled soybeans have cooled slightly, transfer them to a blender along with 2-3 tablespoons of peanut butter. Blend until you achieve a smooth, creamy soybean broth. If the broth is too thick, gradually add cold water until you reach your desired consistency. Now, slowly incorporate the bell pepper juices into the soybean broth, adding a little at a time and stirring to observe the color. Continue adding until you achieve a beautiful, harmonious blend of three colors. Season with salt to taste. You’ll have a rich, nutty, and visually appealing broth ready!
Step 4
Bring a large pot of water to a rolling boil. Add the somen noodles and cook them for about 1 minute longer than the package instructions suggest, ensuring they are perfectly al dente. Drain the noodles and rinse them thoroughly under cold running water to remove excess starch, which helps prevent them from becoming mushy. Ensure all excess water is shaken off.
Step 5
Divide the prepared somen noodles between two serving bowls. Pour the vibrant, multi-colored soybean broth over the noodles. Garnish with thinly sliced cucumber for a fresh finish. (This bowl represents the yellow paprika Kongguksu.)
Step 6
Divide the prepared somen noodles between two serving bowls. Pour the vibrant, multi-colored soybean broth over the noodles. Garnish with thinly sliced cucumber for a fresh finish. (This bowl represents the orange paprika Kongguksu.)
Step 7
Divide the prepared somen noodles between two serving bowls. Pour the vibrant, multi-colored soybean broth over the noodles. Garnish with thinly sliced cucumber for a fresh finish. (This bowl represents the red paprika Kongguksu.)
