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)


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 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 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 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 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 milk noodle soup (kongguksu: 콩국수)

soy milk noodle soup (kongguksu: 콩국수)

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

  2. haha341778 New York joined 1/11 & has 1 comment

    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

  3. 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!

  4. skyhigh1004 torrance,CA joined 8/10 & has 2 comments

    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. ^^

  5. another_adam Grinnell, IA joined 12/09 & has 6 comments

    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!)

  6. shaoen01 joined 6/10 & has 11 comments

    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?

  7. Barbara Ann Leavenworth, WA USA joined 6/10 & has 1 comment

    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

  8. jclechat joined 6/10 & has 3 comments

    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!

  9. Jessepez New Delhi, India joined 4/10 & has 2 comments

    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! ^_^

  10. 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?

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

  12. 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!

  13. 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!

    • 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.

  14. 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!

  15. Chelsie& has 3 comments

    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 joined 8/08 & has 12,047 comments

      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.

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