Refreshing Summer Delight: Homemade Umu-Kongguksu Recipe
A Healthy and Delicious Umu-Kongguksu to Enjoy at Home This Summer
Craving a cool and refreshing dish on a hot summer day? Introducing a simple recipe for Umu-Kongguksu, just like the one you’d buy at the market, but made easily at home. The combination of nutty soybean powder broth and jiggly umu (agar-agar jelly) is exquisite. It’s also low in calories, making it perfect even for those watching their diet. Beat the summer heat this year with your own delicious homemade Kongguksu!
Main Ingredients- 90g Soy bean powder for Kongguksu (to be mixed with 1700ml water)
- 1 stick Agar-agar powder (for setting the jelly)
- 1700ml Clean water (total for mixing soybean powder and setting jelly)
- 1/2 Cucumber
- 1/2 Tomato
- Pinch of coarse salt or soy sauce (for seasoning)
Cooking Instructions
Step 1
First, let’s prepare the umu. Pour 500ml of clean water into a pot. Then, add 1 stick of agar-agar powder.
Step 2
Using a whisk or spatula, stir well to ensure the powder is dissolved without clumps. Bring it to a boil over medium heat. Once it starts to boil, reduce the heat to low and simmer for another 1-2 minutes.
Step 3
Carefully pour the hot agar-agar mixture into a prepared umu mold (or a suitable container). Let it cool slightly at room temperature, then refrigerate for at least 2-3 hours, or until completely set. It needs to be firm to be sliced neatly.
Step 4
While the umu is setting, prepare the toppings. Wash the cucumber, remove the seeds, and julienne it thinly. Wash the tomato, remove the stem, and cut it into bite-sized pieces (usually 2-3 cm).
Step 5
Now, let’s make the refreshing kongguk (soybean broth). For one serving, prepare about 30g of soy bean powder for Kongguksu and mix it with about 300-350ml of clean water. (Adjust the amount of water based on the thickness of the soybean powder and your preferred broth consistency.)
Step 6
Using a whisk or blender, mix thoroughly until the soy bean powder is completely dissolved and smooth. Taste the broth and season with a pinch of coarse salt or soy sauce to your preference. Chill the seasoned kongguk in the refrigerator.
Step 7
Take the firmly set umu out of the refrigerator. If you have an umu mold, cutting it along the marked lines into 3 equal portions will make for a beautiful presentation. If using a regular container, cut it into your desired thickness.
Step 8
Place the cut umu onto a julienne peeler or mandoline and cut it into thin strands. Making noodle-like strands will enhance the texture. If they are too thick, they might not have the desired chewiness.
Step 9
Arrange the thinly sliced umu attractively in a serving bowl. Top with the julienned cucumber and the cut tomato. Finally, pour the chilled kongguk broth over everything. Your delicious homemade Umu-Kongguksu is ready to be enjoyed! Enjoy!
