Rich and Satisfying Black Soybean Noodles (Kongguksu) – No Soaking Required!
Quick & Easy Black Soybean Noodles (Kongguksu) Recipe – Skip the Soaking!
A refreshing and deeply savory bowl of Kongguksu, perfect for hot summer days. This recipe uses black soybeans (seoritae) and skips the usual soaking step, making it incredibly convenient. Enjoy the pure, rich flavor of the soybeans, enhanced by the nutty notes of toasted sesame and pine nuts. It’s a hearty and satisfying meal that’s surprisingly easy to make.
Kongguksu Ingredients (Serves 4)- 2 cups Seoritae (black soybeans)
- 3 Tbsp toasted sesame seeds
- 2 Tbsp pine nuts
- Noodles for 4 servings (approx. 320-400g)
- Salt (to taste)
- 3 cups water from cooking soybeans (reserved)
- 3 cups cold water (for adjusting consistency)
Optional Toppings- 1/4 cucumber (julienned)
- 2 hard-boiled eggs (halved)
- 1/4 cucumber (julienned)
- 2 hard-boiled eggs (halved)
Cooking Instructions
Step 1
Begin by thoroughly rinsing the seoritae (black soybeans) under cold running water 2-3 times to remove any dirt or debris. Place the rinsed beans in a pot and add about 4 times their volume in water (e.g., 8 cups of water for 2 cups of beans). Bring the water to a boil over high heat. Once boiling, reduce the heat to medium, cover the pot, and simmer for about 20 minutes, or until the beans are tender when squeezed. Check for tenderness to ensure they are fully cooked.
Step 2
While the soybeans are cooking, you can prepare the toppings to save time. Hard-boil the eggs in advance. Wash the cucumber, peel if desired, and then thinly julienne it. These garnishes will add visual appeal and extra flavor to your Kongguksu when added at the end.
Step 3
Drain the cooked soybeans using a sieve, but be sure to reserve the cooking water. Transfer the drained soybeans to a blender. Add the 3 tablespoons of toasted sesame seeds and 2 tablespoons of pine nuts for extra nutty flavor. Pour in the 3 cups of reserved soybean cooking water and 3 cups of fresh cold water. Blend all the ingredients until smooth and creamy. The consistency can be adjusted by adding more or less cold water to your preference. For the best flavor and a refreshingly cold soup, it’s recommended to refrigerate the blended soybean mixture for at least an hour before serving.
Step 4
Now, it’s time to cook the noodles for your Kongguksu. In a large pot of boiling water, add the somen noodles. Stir occasionally to prevent them from sticking together. Cook according to the package directions, usually about 3-5 minutes, until al dente. Once cooked, drain the noodles and rinse them thoroughly under cold running water to remove excess starch. This step ensures the noodles are firm and won’t clump together in the cold soup.
Step 5
To serve, place the cooked and drained somen noodles into individual bowls. Ladle the chilled soybean broth generously over the noodles. Arrange the prepared julienned cucumber and halved hard-boiled eggs as toppings. Finally, add a pinch of salt to taste. Your delicious, creamy, and refreshing Seoritae Kongguksu is ready to be enjoyed!
