Creamy and Rich Soybean Noodle Soup (Kongguksu)
Homemade White Soybean Kongguksu: The Ultimate Creamy & Nutty Recipe with My Secret Tips (How to Soak & Boil Soybeans for Kongguksu)
Among the many summer noodle dishes, Kongguksu holds a special place for its rich, nutty flavor! I made a creamy soybean broth using white soybeans, perfect for both Kongguksu and a hearty soybean paste stew (Kongbiji jjigae). Making it from scratch at home ensures it’s incredibly healthy and delicious. I’ve added my personal tips to elevate the creaminess and nutty taste for an unforgettable Kongguksu experience!
Ingredients for Creamy White Soybean Kongguksu- 400g Boiled White Soybeans
- 2 servings of thick chewy noodles (Kalguksu noodles recommended)
- 1 handful of peanuts (for extra nuttiness)
- 200ml Milk (for a smoother texture)
- 1 Cucumber
- 4-5 Cherry tomatoes
- 2 Hard-boiled eggs
- 700ml Water (adjust to desired consistency)
Cooking Instructions
Step 1
Begin by preparing the star ingredient: white soybeans (baektae). Rinse the dried soybeans thoroughly and soak them in water for at least 3 hours. Soaking them overnight is also a great option for convenience.
Step 2
Place the soaked soybeans in a pot with fresh cold water. Bring to a boil over high heat, then reduce to medium heat and simmer for about 20 minutes, or until the soybeans are tender and soft. It’s crucial to boil them cleanly to avoid any grassy or raw soybean taste.
Step 3
Check if the soybeans are well-cooked by gently pressing one. If the skin easily peels off, they are perfectly cooked. To ensure a smooth and creamy broth, meticulously peel the skin off each soybean. This step is key to the texture of your Kongguksu.
Step 4
Now, let’s make the soybean broth! Combine the peeled boiled soybeans (400g), a handful of peanuts for enhanced nuttiness, 200ml of milk for a velvety texture, and 700ml of water to achieve the desired consistency in a blender. Blend for 1-2 minutes until completely smooth and creamy. (Pro Tip: You can substitute peanuts with boiled potatoes or soaked cashews for a different nutty flavor profile.)
Step 5
Thinly slice the fresh cucumber into julienne strips. This will add a refreshing crunch and coolness to your noodle soup.
Step 6
Halve the cherry tomatoes for a pop of color and a touch of acidity. While optional, they significantly enhance the visual appeal of the dish.
Step 7
Prepare the hard-boiled eggs for protein. If you prefer a soft-boiled yolk, boil the eggs in simmering water for about 7 minutes and 30 seconds to 8 minutes.
Step 8
For the noodles, you can use somen or jungmyeon, but I’ve chosen thick, chewy Kalguksu noodles for a more satisfying texture. Cook the Kalguksu noodles according to package directions.
Step 9
Once the noodles are cooked, rinse them thoroughly under cold running water to remove excess starch and cool them down. Place the drained noodles in a serving bowl. Generously ladle the rich, creamy white soybean broth over the noodles. For an extra chilled treat, add a few ice cubes. Finally, garnish with the prepared cucumber strips, halved cherry tomatoes, and the hard-boiled egg. Your nutritious and incredibly nutty Kongguksu is ready to be enjoyed!
