Rich & Creamy Homemade Kongguksu (Soy Milk Noodle Soup)
How to Make Refreshing and Rich Soy Milk Noodle Soup at Home
As the weather gets warmer, one of the first dishes that comes to mind is a refreshing bowl of Kongguksu, served icy cold! Remembering how delicious it was last year, I diligently soaked, boiled, and ground soybeans to make it again. On lazy weekday lunches when I lack appetite, Kongguksu is an exception. It’s so savory and nutty, I devoured a bowl in no time.
Ingredients for Kongguksu
- 2 cups soaked soybean (baektae)
- 2 cups soybean boiling water
- 1 serving Kongguksu noodles (or somen noodles)
- A little cucumber
- A little tomato
- A pinch of salt
Cooking Instructions
Step 1
First, rinse the baektae soybeans multiple times under running water to remove any impurities. Soak them in water overnight, and prepare to boil them the next morning. (Tip: If you plan to make other dishes like braised soybeans, soak a generous amount. For 1 serving of Kongguksu, about 2 cups of soaked soybeans is appropriate.)
Step 2
The soaked baektae soybeans will visibly double in size by morning. Any floating skins can be removed by gently rubbing them off after boiling, or you can peel them beforehand.
Step 3
It’s important to boil the well-soaked soybeans for an adequate amount of time to avoid a raw bean smell. Approximately 2 cups of soaked soybeans make about 1 serving. You can make extra soy milk and store it in the refrigerator to drink anytime.
Step 4
When boiling soybeans, always leave the lid open to prevent a raw bean aroma. Be careful not to overboil, as the beans will become mushy. Add enough water to fully submerge the soybeans. Start with high heat, and once the water boils, reduce to medium heat and simmer for about 7 more minutes.
Step 5
As the water boils, a lot of white foam will rise to the surface. Skimming this foam off will result in a cleaner broth. The soybean boiling water will be used later when blending the beans, so just skim off the foam for now.
Step 6
Immediately rinse the boiled soybeans under cold water. Gently rub the beans with your hands in the cold water; this will help to easily remove any remaining skins.
Step 7
Place the rinsed soybeans in a colander to drain well.
Step 8
Add the drained soybeans and 2 cups of clean water to a blender. Pour in some of the reserved soybean boiling water as well. Using the boiling water will enhance the nutty flavor and add nutritional value.
Step 9
Here’s the blended soy milk! You can drink it as is, or for a smoother texture, strain it through a fine-mesh sieve. (Tip: If you prefer a silky smooth soy milk without any pulp, straining is recommended.)
Step 10
Pour the soy milk onto the sieve and press the soybean pulp firmly with a spoon to separate the liquid.
Step 11
The soy milk has a beautiful, milky white color! One sip reveals a rich, nutty, and savory taste that makes you want to drink it all in one go.
Step 12
I used leftover Kongguksu noodles. If you don’t have them, somen or chewy medium noodles will also make a delicious Kongguksu. Somen usually takes about 3-4 minutes to boil, but since Kongguksu noodles are thicker, they need a little longer – about 5 minutes worked perfectly for me. (Tip: Adjust boiling time based on your noodle type.)
Step 13
When the water comes to a rolling boil while cooking the noodles, add a little cold water to calm it down. Repeat this process 2-3 times for perfectly chewy and delicious noodles. Rinse the cooked noodles thoroughly under cold water to remove excess starch.
Step 14
Place the cooked noodles in a serving bowl, then pour the creamy, homemade soy milk over them. Garnish with thinly sliced cucumber, a boiled egg, or cherry tomatoes according to your preference to complete this visually appealing dish.
Step 15
The bowl of Kongguksu, with its pale soy milk and crisp garnishes, is truly mouthwatering. I prepared this for a weekday lunch and finished the entire bowl in no time – it was that good! Beat the summer heat with this healthy and refreshing homemade Kongguksu!
