Kongguksu (noodles in chilled soybean soup) recipe - ingredients, nutrition and when to eat it
A summer noodle dish made with chewy thin noodles in cold, nutty soybean broth. The crisp cucumber goes well with the mild broth, making it great for a hot-day…
A summer noodle dish made with chewy thin noodles in cold, nutty soybean broth. The crisp cucumber goes well with the mild broth, making it great for a hot-day lunch or light dinner.
Noodles · 15 minutes to cook
Nutrition (per 642g serving): 517.7 kcal · protein 31.3g · carbohydrate 65.7g · fat 13.9g · sodium 800.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Blending the beans until very smooth makes the broth silkier and nuttier.
Tips: Rinse the thin noodles by rubbing them gently in cold water so the broth does not turn cloudy too quickly.
Tips: It is better to season the soybean broth little by little just before eating rather than making it too salty.
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Ingredients (1 serving)
- Boiled beans — 120 g
- Boiled somyeon noodles — 180 g
- Cucumber — 0.3 pc
- Water — 250 ml
- Ice — 50 g
- Salt — 0.4 tsp
- Sugar — 0.4 tsp
- Soybean powder — 1 Tbsp