Comments on: Soy milk noodle soup (kongguksu)

By: Kerri

Kerri — Sat, 21 Nov 2009 14:13:50 +0000

Wow, thank you.

By: Maangchi

Maangchi — Mon, 12 Oct 2009 23:56:24 +0000

My hot(temperature) noodle soup recipe will be posted someday in the future. The noodles for naengmyun is usually used for only cold noodles.

By: Grace

Grace — Mon, 12 Oct 2009 14:34:27 +0000

I do not like cold noodle. Could I have it hot instead?

By: a

Wed, 30 Sep 2009 21:27:08 +0000

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.

By: Maangchi

Maangchi — Tue, 29 Sep 2009 21:34:11 +0000

Thank you, Angie!

By: Angie

Angie — Tue, 29 Sep 2009 17:46:08 +0000

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

By: Maangchi

Maangchi — Mon, 28 Sep 2009 15:45:22 +0000

I have never used soybean powder for this kongguksu, so I can’t give you the good answer. The noodles that I use for this recipe is here:
http://www.maangchi.com/ingredients/somyeon

By: Susan

Susan — Mon, 28 Sep 2009 15:03:07 +0000

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?

By: Maangchi

Maangchi — Mon, 28 Sep 2009 11:44:59 +0000

I don’t know the answer.

By: Hippo

Hippo — Mon, 28 Sep 2009 08:50:21 +0000

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