🥢Asian at Home | Proper Kongguksu Recipe, Authentic Korean Soybean Cold Noodle Soup

wheat noodles

🥗Healthier: buckwheat noodles

💰Cheaper: ramen noodles

Buckwheat noodles are gluten-free and healthier, while ramen noodles are often cheaper.

soybeans

🥗Healthier: edamame

💰Cheaper: canned chickpeas

Edamame is a healthier option, while canned chickpeas are more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats, while canola oil is a budget-friendly alternative.

cucumber

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is a low-calorie option, while carrots are often less expensive.

Soak soybeans in cold water for a minimum of 6 to 12 hours, preferably overnight.

Drain the soaked soybeans and place them in a large pot with clean cold water, without adding anything else.

Bring the pot to a boil, and once boiling, cook the beans for 5 minutes.

Drain the beans, saving some of the bean broth for later use.

Wash the beans to remove any bean shells and cool them down.

Blend the cooled beans in a blender until smooth, adding some of the reserved bean broth to achieve a creamy consistency.

Optionally, add nuts or seeds to the blender for extra flavor, but the creator prefers just the beans.

Season the bean puree with salt to taste, but typically it's seasoned at the table.

Cook fresh noodles, ensuring to stir them immediately to prevent sticking.

Rinse the cooked noodles under cold water and chill them in ice water if desired.

Serve the chilled noodles in a bowl with the bean puree poured over the top.

Garnish with sliced cucumber and crushed black sesame seeds.

Serve with pink Himalayan salt on the side for seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens