I've received a bag of mat (맛) konggaru and would love to know how to use it. There's a picture of kongguksu on the front but there are no instructions on how to make it (not that I understand anyway!)
Two questions -
1) Can I use this 맛 konggaru the same way as the 볶은 konggaru for recipes on this site? The ingredients are just roasted soybeans and salt.
2) Does anyone know what proportion of water to powder I should use to make kongguksu? Do I need to heat up the water or can I just mix in the cold water? I've never had kongguksu before (but it's a very hot day here and I really want to try it!) - I don't have anything to compare it to. I'm inspired to give it a try after seeing the recipe on this site, but not today. :)