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 friend 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



  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!




  1. MissMik Philippines joined 7/18 & has 1 comment

    Hi Maangchi!

    I’m a big fan of your channel. I’ve learned all the Korean dishes I know just from watching your show. I hope someday I will be able to meet you and send my greetings to you personally. :)

    This recipe I have been watching several time. And I noticed that you added ice. I just thought, would it be okay as well if I blend it with ice? Since I will be adding water when I puree the soybean, ice might water it down and affect the flavor? :D Hehe.. Just my thought..

    Let me know what you think..


  2. Mariegael Ohio joined 8/17 & has 3 comments

    I saw this soup being served on a hot day on a kdrama. It looked so good, I immediately backed it up to see what it was called. Then I searched your site to find the recipe. I use your recipes all the time. ^_^
    Today I wanted it but I was too tired to make soy milk. I used to live in Thailand so I am familiar with the taste of homemade soy milk. So, I tried buying plain soy milk with no sugar. I only added salt and mixed nuts & it tasted wonderful! I am glad it worked. The soup was so refreshing and I will make it many more times before it gets cold outside.
    Question: I cannot eat wheat so I used very thin sweet potato noodles and they were nice, but do you have any other ideas for a good replacement noodle that is not made of wheat?

  3. annapaek joined 7/15 & has 4 comments

    Thanks for the recipe!!!!

    See full size image

  4. Joyce Irvine, CA. joined 9/09 & has 15 comments

    I love love love this recipe! Thank you as always… I posted some photos of my own version on my blog but it’s not as good as yours… still, I enjoyed every bite! It’s been a while Maangchi, when are you coming back to L.A.? Hope everything is well with you…

  5. Naiseen Czech republic joined 7/14 & has 1 comment

    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! ;)

  6. gogoboo China joined 4/13 & has 3 comments

    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

  7. Myao USA joined 6/12 & has 4 comments

    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 joined 8/08 & has 11,390 comments

      “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.

      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. : )

  8. janicedale Australia joined 2/12 & has 16 comments

    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 joined 8/08 & has 11,390 comments

      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.

  9. Sali joined 6/12 & has 12 comments

    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

  10. cluvy Singapore joined 12/11 & has 7 comments

    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!

  11. verejen NYC joined 9/11 & has 1 comment

    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 joined 8/08 & has 11,390 comments

      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

  12. Soygirl379 Sacramento, CA joined 2/11 & has 3 comments

    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!

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