Recipes

Soy milk noodle soup

Kongguksu 콩국수

Kongguksu is a popular summer dish made with soybean broth and noodles. I’m very excited to introduce this easy recipe to all of you!

I visited my cousin recently and she gave me some of her homemade soy milk. It was more than delicious! I couldn’t help asking for her secret recipe. She usually doesn’t use noodles and drinks this every morning for breakfast for years and years. I found her recipe was much simpler than mine! The secret ingredient that makes this so delicious is the mixed nuts. When all the ingredients for the broth are ground finely, it will look like foamy white milk. Here’s the recipe!

Ingredients (2 servings):

  • 1 cup of dried soybeans, soaked in cold water overnight
  • 2 tbs mixed nuts
  • 1 teaspoons of toasted sesame seeds
  • ½ pound (8 ounces: 226 grams) of somyeon (thin noodles)
  • 2 ts salt
  • water and ice cubes
  • ½ cup cucumber strips and tomato for garnish

Directions:

  1. Drain the soybeans you soaked overnight and put them in a pot with 2 cups of water.
  2. Bring to a boil over medium high heat for 15 minutes. If it boils over, keep the lid off.
  3. Rinse the cooked soybeans in cold water. Drain and put into a large bowl.
  4. Scrub them with your hands to remove the skins. Then fill the bowl with cold water and the skins will float to the top. Tilt the bowl and pour out the skins and water, leaving the beans behind.
  5. Scrub the soybeans some more. Add more water, drain, and remove the skins several times until all the skins are removed.
  6. Put 1 cup of the cleaned soybeans into your blender, and put the rest into the freezer for future use. Add the mixed nuts, roasted sesame seeds, salt, and 2½ cups of cold purified water to the blender and blend for 2 minutes until everything is creamy. Put it into the fridge.
  7. Boil water in a large pot and add the noodles. Stir with a wooden spoon. Close the lid and cook for a few minutes. The noodles will float when they’re done.
  8. Take a sample noodle and taste it. When you don’t feel anything hard inside when you chew it, they’re done.
  9. Rinse and drain the noodles in cold water a couple of times.
  10. Put some noodles into a serving bowl and pour the soybean broth over them. Garnish with tomato and cucumber strips, and add some ice cubes if you want.

1 cup of dried soybeans will swell to about 2¼ cups when they’re soaked for 12 hours, and this will make enough broth for 2 servings. 1 cup of soybeans could make 5-6 servings’ worth of broth.

Enjoy my recipe!

 

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80 Comments:

  1. Naiseen Czech republic My profile page joined 7/14
    Posted July 8th, 2014 at 2:54 pm | # |

    Hello Maangchi! ;)

    Thank you soooo much for this recipe! I loved those in Korea and I really can enjoy them home too! It’s really hot here in Czech these days so it fits the time even more! ;)

    Thanks a lot! You are really great! I cook according to your recipes for a long time and all of them are great and easy to make! ;)

  2. gogoboo China My profile page joined 4/13
    Posted February 1st, 2014 at 12:22 am | # |

    hello maangchi! i have been following your recipes for a while now, and this is the best korean cooking websites I ever found! all your recipes are delicious and easy to follow (especially with the pictures).
    I’m wondering what kind of mixed nuts you used? peanuts, almonds, walnuts? or maybe other kind of nuts? I just hope it’s not as expensive as pine nuts.
    I made your yak gochujang recipes. yes, it turned out great. and yes, my sister LOVED it, but the costs made me CAN’T include it in my student’s daily recipes

  3. Myao USA My profile page joined 6/12
    Posted July 10th, 2012 at 2:59 pm | # |

    Maangchi, this is my favorite food ever! :) I can’t thank you enough for sharing this recipe. I eat this every day! I find one batch can make me four servings of kongguksu, which is amazing. I cook 2 cups of soybeans at a time now and freeze 4 bags at a time, so I can always have some homemade soymilk on hand for delicious kongguksu! The nuts really add such a delicious taste to the milk.

    Is it bad that I really love mine with tons of cucumber and tomato? :) I always add a bunch of cucumber and fresh grape tomato from my garden! It started off as just a garnish, but then… it just piled on higher and higher on my kongguksu, like it was part of the meal! Oops! Did you say this could be eaten with watermelon, too? I really want to try that! What else would taste good in kongguksu? :D

    • Maangchi New York City My profile page joined 8/08
      Posted July 10th, 2012 at 9:40 pm | # |

      “I cook 2 cups of soybeans at a time now and freeze 4 bags at a time, so I can always have some homemade soymilk on hand for delicious kongguksu!” What a great tip it is!
      My cousin has been making soy milk for her family for years and years just like you!
      If you have time, please copy your post and paste it on the forum so that I can give the link if I’m asked by my new readers.
      http://www.maangchi.com/talk/forum/general-discussion

      Add as much cucumber and tomato as you want. Why not? I’m not familiar with using watermelon though. I like to eat watermelon by itself. : )

  4. janicedale Australia My profile page joined 2/12
    Posted June 11th, 2012 at 10:03 pm | # |

    This recipe looks delicious and I want to try this at home. I am sure my family would really like it also.We all know that Korean cuisines are very healthy and delicious just like this kongguksu. Thank you Maangchi for the recipes that you’ve shared in here. Keep on posting lots of recipes.

    • Maangchi New York City My profile page joined 8/08
      Posted June 13th, 2012 at 10:00 am | # |

      Thank you so much for your nice words! Yes, this kongguksu broth is really delicious.
      My cousine has been making it every morning for breakfast for her and her husband for years.
      She put each portion of cooked soybeans in the freezer and every morning take one package and blend it with nuts and milk. She eats it with vegetable and fruit salad. She is in her 60s but she doesn’t have any problems with her health and besides she looks really younger than her age.

  5. Sali My profile page joined 6/12
    Posted June 10th, 2012 at 4:28 am | # |

    I was just thinking “oh it’s been so hot lately, I want to try making this” so I got the soybeans and let them soak overnight. But it had been raining all night, so it’s not hot at all anymore, lol. Instead, I made the broth and had it with my morning porridge. Usually I use just regular milk but this was so delicious I might switch to soymilk permanently. :D

    • Maangchi New York City My profile page joined 8/08
      Posted June 13th, 2012 at 10:01 am | # |

      What a cute story it is! : ) ” I made the broth and had it with my morning porridge.” smart!

  6. cluvy Singapore My profile page joined 12/11
    Posted January 4th, 2012 at 4:36 am | # |

    I think this is too healthy for me :x but it’s a wonderful recipe. The tomatoes helped to add some natural saltiness. The cucumber added crunch to the noodles. I used somen and it was good. I had extra unsalted soy milk so it became my breakfast the next day. I blended it with some honey!

  7. verejen NYC My profile page joined 9/11
    Posted September 1st, 2011 at 11:12 am | # |

    Hi Maangchi! I just came across your website last night after i had a sudden craving for Konggooksoo. I did not know that it was so easy to make! OMG I love your recipes and I have been hooked since last night viewing your youtube videos. I am Korean but don’t know how to cook very well since my mom used to do all the cooking but now she’s back in Korea and nobody to cook Korean food! You make it look so easy to cook. You are like a Jamie Oliver for Korean food.

    • Maangchi New York City My profile page joined 8/08
      Posted September 1st, 2011 at 12:41 pm | # |

      Thank you for your cool compliment! Especially because I am a huge fan of Jamie Oliver! : ) Kongguksu is delicious! My cousin drinks homemade soy milk for breakfast, without noodles. Healthy and delicious food

  8. Soygirl379 Sacramento, CA My profile page joined 2/11
    Posted May 22nd, 2011 at 2:25 am | # |

    언니!! Thank you so much for all your recipes!!! You are my life saver! 콩국수 was super delicious I finished all the soup to the very last drop! Even my mother in law said it was good and she is normally very picky about what she eats! I am truly thankful for your website! Because of you my family thinks I’m a chef ;)! I am going to make this again very soon! Yum! I didn’t even use mixed nuts or sesame seeds and it was still really good!

  9. hungrywoman My profile page joined 3/11
    Posted March 7th, 2011 at 5:35 pm | # |

    Hello there, Can I serve this in hot? Thanks!

  10. haha341778 New York My profile page joined 1/11
    Posted January 15th, 2011 at 2:00 pm | # |

    is ok that the soup that has little thing in it? you know, the nuts and the bean is hard to crash into something like power for my blender

    • Maangchi New York City My profile page joined 8/08
      Posted January 15th, 2011 at 11:19 pm | # |

      The best result is that the soybeans are liquified as soft creamy broth. Blend it longer until it’s creamy.

  11. ximachikenx My profile page joined 7/10
    Posted August 23rd, 2010 at 8:18 pm | # |

    Looks sooo refreshing, yet another of your fantastic recipes. :) Reminds me of some Korean cold noodle soup that I had the other day at a Korean barbeque restaurant. I believe it’s called dong chimi gooksoo (sorry for the spelling). Do you think you would be able to share a recipe of it :)? Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted January 15th, 2011 at 11:20 pm | # |

      dongchimi guksu is very delicious! Your spelling is very right! : ) Yes, it’s one of my upcoming recipes. Thank you!

  12. skyhigh1004 torrance,CA My profile page joined 8/10
    Posted August 19th, 2010 at 3:59 pm | # |

    Thanks for this recipe coz my mom and I love it so much. You really do cook much better than my mom. =P I love your website a lot. ^^

    • Maangchi New York City My profile page joined 8/08
      Posted January 15th, 2011 at 11:22 pm | # |

      ” You really do cook much better than my mom” shhh! Your mom won’t be happy to hear about it. : )

  13. another_adam Grinnell, IA My profile page joined 12/09
    Posted August 3rd, 2010 at 11:31 pm | # |

    Kong guksu is one of my favorite foods, but for a long time I was the only one at home who liked it, so I didn’t make it very often. Thanks to your recipe, I got inspired to make it during the recent hot weather, and suddenly I get requests for it often! We’ve made it 4 times in the last couple weeks. Yay!
    (We even figured out that whole wheat fettucini works OK for the noodles, while trying to make it in rural Iowa, where guksu is not so easy to find!)

  14. shaoen01 My profile page joined 6/10
    Posted July 5th, 2010 at 11:26 am | # |

    Hi Maangchi,

    Do you think if i use your soy milk recipe on steam chicken as a sauce or gravy instead would taste nice? Basically, i replace the noodles with steamed chicken while everything remains the same? Any comments?

    • Maangchi New York City My profile page joined 8/08
      Posted July 6th, 2010 at 6:47 am | # |

      “soy milk recipe on steam chicken as a sauce or gravy instead would taste nice?” great idea! But if you want to use it as gravy sauce, make it thicker. When you blend it, use less water.

      • shaoen01 My profile page joined 6/10
        Posted July 7th, 2010 at 10:24 pm | # |

        I tried making the soy milk but i found the texture a bit to grainy. So i blended longer, but still can’t get that smooth texture. Btw, to make it thicker i added in less water. Any comments?

        • BxlSprout Brussels, Belgium My profile page joined 5/10
          Posted July 28th, 2010 at 3:47 am | # |

          It sounds like finely ground soybeans. Try pouring through a cheesecloth over a strainer to filter it.

  15. Barbara Ann Leavenworth, WA USA My profile page joined 6/10
    Posted June 27th, 2010 at 8:40 pm | # |

    I love this soup!! This is the very first Korean recipe that I learned to make (except kalbi) and the Korean teachers at my school were all so suprised to see me bring it for lunch every day, and even more suprised that I made it the traditional way. I look forward to trying it with the nuts added

  16. jclechat My profile page joined 6/10
    Posted June 19th, 2010 at 4:10 pm | # |

    Hi Maangchi! Thank you so much for this recipe and all of your recipes and videos. My parents are very excited that I am finally learning how to make Korean food. Kongguksu is one of my father’s favorite foods, and I was able to make this for him for Father’s Day. Thank you!

  17. Jessepez New Delhi, India My profile page joined 4/10
    Posted April 21st, 2010 at 7:49 am | # |

    Hi Maangchi,

    I’d like to make this soup for summer, since it is quite hot now here in New Delhi, India. Around 45 degrees!! In Rotterdam, the Netherlands (as Reinier), where I come from, it seldom exceeds 30 degrees in summer, so you can imagine I feel like bulgogi now…

    I find it very difficult to get rid of the soybean skins just by scrubbing…. I’ve scrubbing the beans for 20 times and then they fell apart :( Is there anything I could’ve done better? Longer cooking time?

    Thanks for all of your easy and wonderful recipes, I’m so glad you have uncovered the secrets of the Korean kitchen for all of us! ^_^

    • Maangchi New York City My profile page joined 8/08
      Posted April 21st, 2010 at 10:16 am | # |

      Remove the skins of soybeans as thoroughly as you can, but it doesn’t mean you have to skin each soy bean. When they are soaked longer, you can skin them more easiy. Good luck! : )

  18. Susan
    Posted September 28th, 2009 at 10:03 am | # |

    Dear Maangchi,
    Do you think that soybean powder would work just as well? I would boil it first then chill before adding the noodles. Also, what kind of noodle would be ideal?

  19. Hippo
    Posted September 28th, 2009 at 3:50 am | # |

    Hey, can i just buy the fresh soy milk from the market instead of doing it myself? Will it spoil the whole dish?

    • Maangchi New York City My profile page joined 8/08
      Posted September 28th, 2009 at 6:44 am | # |

      I don’t know the answer.

    • Angie
      Posted September 29th, 2009 at 12:46 pm | # |

      This soybean milk tastes different from the soy milk at the market. I don’t think it would work the same.

      • Maangchi New York City My profile page joined 8/08
        Posted September 29th, 2009 at 4:34 pm | # |

        Thank you, Angie!

      • BxlSprout Brussels, Belgium My profile page joined 5/10
        Posted July 28th, 2010 at 3:52 am | # |

        You could try using store-bought soymilk that is just soybeans and water. I agree with ‘a’, below. A supermarket might have it, but you have a better chance finding it at an organic shop or an Asian market. The Asian market soymilks are the same light (read: ‘thin’) consistency as fresh homemade soymilk, but they sometimes have sugar. Why not try it, you might like it!

    • a
      Posted September 30th, 2009 at 4:27 pm | # |

      Where I live, the asian supermarkets often make their own tofu and soy milk. I noticed the chinese unsalted soy milk is the closest approximation to the taste of this recipe. Might need to doctor it up a bit (add some salt, etc.) to make it taste right though.

  20. Hope
    Posted September 23rd, 2009 at 6:54 pm | # |

    I am absolutely addicted to this dish. Everyday I wake up craving it xD
    But I noticed that its a bit hard to eat if you put too much mixed nuts in it (like I do). Do most people strain their kongguksu before eating it? Or did I not blend it long enough?
    Thank you so much for this recipe Maangchi! I never liked soy milk before, now I can’t get enough of it!

    • Maangchi New York City My profile page joined 8/08
      Posted September 23rd, 2009 at 10:44 pm | # |

      yes, you will have to blend it until it gets very soft (maybe 3 minutes?). Otherwise, it will be difficult for you to swallow. : )
      Having soy milk in the morning is a very good habit! I’m happy for you!

  21. Kerri
    Posted August 24th, 2009 at 10:47 am | # |

    What other dishes can you use the thin noodles in? My sister bought me a large bag of these noodles by accident and I’d like to use them as much as possible. Thank you!

    • JB
      Posted September 21st, 2009 at 9:37 pm | # |

      For a quick meal, make the anchovy stock and boil with Dasima and onion. Cut up some ripe kimchi and add a little raw sugar to it and mix in a different bowl and put aside (Add the sugar to your taste). After the stock soup is done, only use the stock and add the noodles to it. Also add some of the kimchi and a Soy Sauce made for soup base to your taste. You can also add cooked korean squash (with a little garlic and salt for taste).

      Another quick meal, is add soy sauce for soup base, sesame oil, and a little sugar to the noodles and mix. Then slice up some cucumbers or kimchi and add to it. I make this for my kids on a lazy day.

  22. kikay
    Posted July 18th, 2009 at 8:50 am | # |

    hi maangchi!

    I’m one of your followers also. Your site is really beneficial to us. Therfore, I’m so thankful to you because you’ve shared to us your easy recipes.

    By the way, pls help me or recommend to me other recipes which are good for babies and pre-schoolers. I’m married to a korean and i’m a filipina. I’m having a hard time preparing for my baby’s food. I’ve tried your bibimpap,kimbap,bulgogi and other non spicy foods. she likes it.

    I hope to learn more tips from you. more power maangchi!

  23. Chelsie
    Posted July 17th, 2009 at 1:20 am | # |

    Hi Maangchi !

    I really like this recipe for the summer. It helps me stay coool throughout the summer. It’s been really hot these days in Temecula !

    • Maangchi New York City My profile page joined 8/08
      Posted July 17th, 2009 at 7:38 am | # |

      Yes, as I mentioned on my blog, adding a little bit of mixed nuts was a secret to make this dish delicious! I learned it from my cousin very recently. I used to use only either pine nuts or roasted sesame seeds.

  24. Nathan
    Posted July 13th, 2009 at 7:54 pm | # |

    Hi Maangchi :)

    I left you an award on my blog, you can pick it up if you’d like it’s okay if you don’t though since I know some bloggers don’t do awards since it’s time consuming or simply just don’t like it on their blog which is perfectly fine :)

    http://nathanscomida.blogspot.com/2009/07/kreative-blog-award.html

  25. Sandy
    Posted July 13th, 2009 at 7:50 pm | # |

    The one and only time I’ve ever had this dish was when a friend of my mom’s prepared it one afternoon. I’d never had anything like it before…never even heard of it prior to that first taste. At first, I didn’t recognize it as soy milk. I honestly thought she had put the noodles in seasoned milk, until I realized the consistency (and to a degree the taste) was different. We ate ours with turnip kimchee.

    I wish I could say that I really liked it, but it was just a bit too bland for my palate. I’m more of a spicy soup kind of girl, with the exception of myuk-guk..which I can eat gallons of.

    It’s wonderful that you have it on your site though. My mom is a fan of this dish, so I’m grateful that I’ll have recipe to follow should she ever crave it.

  26. mina
    Posted July 9th, 2009 at 12:16 pm | # |

    maangchi, i made kongguksu today. SO GOOD! here are some photos of it. thanks so much, as always! :D

  27. Renchi
    Posted July 8th, 2009 at 8:24 pm | # |

    This recipe looks SOO delicious and I want to try it so bad but my husband doesn’t go in for cold soups!! I hope I can convince him to try it!

  28. Lu
    Posted July 8th, 2009 at 1:07 pm | # |

    How wonderful! I am vegetarian and sometimes wish I could have naengmyeon in the summer, but this looks like a great alternative. This motivates me to buy a blender (mine has been broken for a while). I can make this and maybe even bindaetteok. Maangchi, do you think that I could use the first part of the recipe, where you make the soymilk, to make soymilk to keep in the fridge for drinking? Or do you have to drink it fresh out of the blender. Thanks, Maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted July 8th, 2009 at 8:23 pm | # |

      Fresh drink is the best! Freeze individual portions of cooked soybeans in plastic bags or zip locks and make soy milk whenever you want. You can use milk instead of water. My cousin drinks it every morning.

  29. Hope
    Posted July 7th, 2009 at 11:38 am | # |

    Dear Maangchi,
    The other day my mom bought home some soybean soup from the store. She said it was expensive and she was craving it.
    After the noodles were all ready, my younger sister opened the refrigerator and the container with the soybean soup fell out and broke. It was tragic :[
    I felt so bad I wanted to go to the place my mom bought the soup to replace it! But she wouldn’t tell me where she bought it and came home the next day with a really bad tasting supermarket brand version of it.
    I can’t wait to try this recipe out! Everytime I make your recipes for my family, they really enjoy it :] They think I’m a really good cook =x
    Thanks for everything Maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted July 8th, 2009 at 7:19 am | # |

      Your family must lo~ve soya milk! Wonderful! Homemade soya milk tastes much better than the soy milk in the store!

  30. :D
    Posted July 7th, 2009 at 9:36 am | # |

    Maangchi: Here is another question. For lazy people like myself, can you use 2-1/2 cups unsweetened soymilk for a quick recipe?

    • Maangchi New York City My profile page joined 8/08
      Posted July 7th, 2009 at 9:45 am | # |

      ooh! I have never thought about making kongguksu with the store sold soya milk! I wouldn’t do that.

  31. :D
    Posted July 7th, 2009 at 9:21 am | # |

    Hi Maangchi! Why do Korean girls have such nice skin? My sister-in-law tells me it’s the Korean diet. Is that true?

    Thank you for posting this healthy recipe. I will give this a try with soba noodles.

    Also, do you have a recipe for the Korean roasted corn tea?

    • annbanana
      Posted July 8th, 2009 at 1:30 am | # |

      maybe it’s the good bacteria in kimchi.

  32. Fran
    Posted July 7th, 2009 at 12:50 am | # |

    Hi Maangchi,
    Have you ever heard of Korean brand “Livart”? I saw this nice mini mixer in Hanahreum Vancouver and have a hard time deciding whether to buy the set or the Magic Bullet. Maybe you’ve seen this product before. The color is green and it looks so much like the Magic Bullet. In case you know, can I use the mixer as a food processor and as blender at the same time? And is the quality good?

    Thank you in advance, Maangchi. Thank you for sharing your recipes, too :)).

    • Maangchi New York City My profile page joined 8/08
      Posted July 7th, 2009 at 7:14 am | # |

      I don’t know about the brand name “Livart” or “Magic Bullet”. I should check it out when I go to a Korean store later.

      Leave your question: http://www.maangchi.com/talk/forum/general-discussion
      I think it’s going to be a good topic to discuss

    • Honey Bear
      Posted September 20th, 2009 at 3:50 pm | # |

      I have the Livart blender you are describing and I love it! It’s made by LG and is very similar to the Magic Bullet, except the diameter of the Livart is smaller so the blender cups are not interchangeable. I personally think it’s cuter with it’s two-tone “creamsicle” look. My sister-in-law gave it to me and I use it to make smoothies and nutritional shakes.

      As to the quality/durability of the Livart, I’ve had it for about 6 years and have never had any problems with it. When I’m on my “nutritional kick” (like right now) I use it every day. (Then at times I don’t use it for many months.) It blends ice cubes to a nice creamy consistency very quickly.

      Right now I’m on one of my nutritional kicks again so I make a protein shake in the morning as my breakfast-on-the-go. For lunch I have another shake which I make at work with a regular blender. I noticed the blender doesn’t do as great a job on the ice cubes as the Livart. My co-worker is on the same “diet” and she has her Magic Bullet at work (that’s how come I know the cups are not interchangeable). They seem to work comparably, but I think the Magic Bullet is more expensive and has more options in accessories (like a full-size blender container, a juicer, etc.) which the Livart doesn’t have. Because I didn’t buy it, I’m just guessing that it’s less expensive than the Magic Bullet.

      Hope this helps!

  33. Nishu
    Posted July 6th, 2009 at 11:40 pm | # |

    Hello!!
    Its So easy I m 105% Sure I will Make This
    But Can I Use Naeng Myun Instead Of Guksu noodles
    ?

  34. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted July 6th, 2009 at 6:59 pm | # |

    Very nice with this weather, i love the big smile at the end :}

  35. mina
    Posted July 6th, 2009 at 6:19 pm | # |

    wow!! looks so good, i can’t wait to make this. i even have some soybeans lying around the pantry, all i need is those noodles. is it okay to use brown soba noodles?

    • Maangchi New York City My profile page joined 8/08
      Posted July 7th, 2009 at 7:03 am | # |

      hmm, good question! I always use white and thin noodles for this recipe, but you could use brown soba noodles,too. why not!

    • JB
      Posted August 24th, 2009 at 2:06 pm | # |

      Brown Soba noodles are a healthy alternative to the white, thin noodles. I’ve tried both, and personally prefer the white, thin noodles. The white noodles absorb the taste of the soybean soup whereas the brown soba noodles don’t quite do the same.

      Maangchi, your website is great and I highly recommend your website to all my friends back in Cali.

  36. Ara Ko
    Posted July 6th, 2009 at 5:47 pm | # |

    Maangchi! I love your videos. Since i found you on youtube, i’ve been HOOKED! I’m korean myself and LOVE COOKING and i’m so glad i found you, now i can cook korean food more often!! kong gook su is my favorite summer food. now i can make that at home. thanks!!

  37. Emily
    Posted July 6th, 2009 at 11:25 am | # |

    Hi Maangchi, you are so cute:), thank you to post so many recipes, they are unbelivable good…

  38. Tom
    Posted July 6th, 2009 at 11:13 am | # |

    Are the mixed nuts salted or unsalted? Since you add salt anyway, I guess it may not matter (if you adjust the salt to suit), but I’d still like to make it properly.


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