Soy milk noodle soup

Kongguksu 콩국수

Cold soy milk noodle soup (Kongguksu: 콩국수) is great for the summertime: it’s a dish of thin wheat flour noodles in a cold, creamy, nutty and refreshing soy milk broth.

I first shared my kongguksu recipe on my website nine years ago! I’m always experimenting and testing in my kitchen to make more delicious version of my recipes, so now it’s time to share this new version. The real secret to this recipe is in making nice smooth soy milk. A powerful blender is useful or you can just keep grinding the beans until you have smooth milk.

Let’s make such a simple, quick, nutritious, and delicious kongguksu and enjoy our summer!

Ingredients (2 servings)

Directions

Make the soy milk

  1. Strain the beans and add them to a heavy pot with 2 cups of water. Cook for 15 minutes over medium high heat, uncovered. Then cover and simmer for another 5 minutes over low heat.soy milk noodle soup (kongguksu: 콩국수)
  2. Remove from the heat. Uncover, stir, and let them cool down for 10 minutes.
  3. Transfer the beans and the water from cooking them (about ½ cup) to a blender. Add 3 cups of cold water, the pine nuts, and the sesame seeds. 
  4. Blend at high speed for 1 to 2 minutes, until everything is smooth and creamy. It may take longer depending on the power of your blenders.soy milk noodle soup (kongguksu: 콩국수)
  5. Transfer the soy milk to an airtight container or glass jar and refrigerate for up to 24 hours until you’re ready to make kongguksu.

Cook the noodles

  1. Bring a large pot of water to a boil over medium high heat.
  2. Add the noodles and stir them with a wooden spoon so they don’t stick together. Cook for 2 to 3 minutes. If it boils over, stir and crack the lid.soy milk noodle soup (kongguksu: 콩국수)
  3. Taste a sample to see if the noodles are cooked. You can use chopsticks or tongs. There shouldn’t be anything hard in the noodles when you chew them. If there is, cook them longer. If they are done, remove from the heat.
  4. Transfer the noodles to a large strainer and rinse them in cold running water. Gently rub the noodles between your palms and in the strainer until they are cold and not slippery. Divide the noodles into 2 equal portions and gently squeeze excess water from each portion and put them into 2 large shallow bowls.soy milk noodle soup (kongguksu: 콩국수)

Put it together

  1. Bring the soy milk from the refrigerator. Add the salt and stir it in well with a wooden spoon. You can add more or less salt depending on your taste.
  2. Pour the soy milk on top of the noodles in each bowl. Place cucumber, egg, tomato pieces on top of the noodles. Add some ice cubes if you use. Serve right away with kimchi and a few more side dishes.soy milk noodle soup (kongguksu: 콩국수)

soy milk noodle soup (kongguksu: 콩국수)

Leave your rating:

So far this is rated 5/5 from 22605 votes

Be the first to rate this.

91 Comments:

  1. Nathan& has 7 comments

    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

  2. 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.

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

  4. Renchi& has 3 comments

    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!

  5. 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 joined 8/08 & has 12,047 comments

      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.

  6. 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!

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

  8. 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?

  9. 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 joined 8/08 & has 12,047 comments

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

    • 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!

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

  11. Reinier Rotterdam, The Netherlands joined 2/09

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

  12. 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 joined 8/08 & has 12,047 comments

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

    • 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.

  13. 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!!

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

  15. 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.

More comments to read! Jump to page: 1 2 3 4

Leave a Reply

You must create a profile and be logged in to post a comment.