Kong-guksu: Cold Soybean Noodle Soup
Written by Joe Wabe
Summertime in Korea brings many creative dishes to the table, including dishes that are designed exclusively to help people recover and endure the hottest days in this season. The heat tends to make many people lose their appetite for solid food and instead look for ways to cool their systems, as fatty food during the hot summer months is usually shunned by many Koreans. Kong-guksu (콩국수), or soybean noodles, is a refreshing seasonal dish that is very popular in summer not only for its nutritional value but also for its coolness, affordability, and filling properties.
It is known that kongguksu was created as an alternative for kkae-guksu (깨국수, sesame noodle soup), which was an upper-class summer dish made with chicken broth that had to be boiled for many hours. However, since commoners could not afford it easily, the need for energy during the sultry months of summer gave birth to this dish. It was known to be high in calories, which could replace some of the fat that was usually lost during summer.
This popular summer noodle dish is served in a chilled soybean broth made from ground soybeans, which results in a thick, milky, and creamy texture that is very trendy among vegetarians. After the noodles are added and topped with slices of cucumber, boiled egg, and tomato, this protein-filled dish will make you feel alive again, especially on a hot or humid summer day.
Ingredients (Serves 4)
1 pack of noodles (300 grams)
1 cup of soybeans
½ cup of peanuts or pine nuts
1 tablespoon of salt or sugar for taste
2 boiled eggs
½ cucumber
6 cups of water
Preparation
- Soak the beans overnight and boil them for five minutes using a sufficient amount of water. Rinse the boiled beans in cold water and remove the hulls.
- Roast the nuts for a better taste.
- Blend the beans and roasted nuts together with six cups of water.
- Strain the blended beans and set the soup aside to cool. For a better taste, refrigerate for 24 hours.
- Boil the noodles and rinse them in cold water. Serve the bean soup with the noodles. Garnish with thin strips of cucumber and boiled eggs cut in half, and season with salt or sugar, depending on your taste.
The Author
Joe Wabe is an established photographer and Gwangju local business entrepreneur. He has been contributing to the GIC and the Gwangju News for more than eight years.